1. Cut 1kg of well-aged shoulder steak into two-inch cubes
2. Peel six shallots
3. Crush three cloves of garlic
4. Put 1, 2 and 3 in a large casserole dish and pour in the bottle of Burgundy.
5. Place the dish in the fridge for 24 hours
6. Add beef stock, chopped carrots and mushrooms
7. Place in the oven for four hours or more
8. Add roast potatoes
9. Enjoy the perfect plate of Beef Burgundy with a glass of Bordeaux
Not just Burgundy! The Wine Society accidentally sold me something Australian which made a beautiful Boeuf Turnbull. We added carrots and mushroom and a soupçon of brandy, and a little flour before it went in the oven: and the accompaniment was not Bordeaux, but a very fine Vacqueyras Rhone.
Thank you, next recipe please?
Daniel J.
Husband of a relentless former Soviet Chess Master.
delete.. delete.. *sigh*.. delete...
1. Cut 1kg of well-aged shoulder steak into two-inch cubes
2. Peel six shallots
3. Crush three cloves of garlic
4. Put 1, 2 and 3 in a large casserole dish and pour in the bottle of Burgundy.
5. Place the dish in the fridge for 24 hours
6. Add beef stock, chopped carrots and mushrooms
7. Place in the oven for four hours or more
8. Add roast potatoes
9. Enjoy the perfect plate of Beef Burgundy with a glass of Bordeaux
Not just Burgundy! The Wine Society accidentally sold me something Australian which made a beautiful Boeuf Turnbull. We added carrots and mushroom and a soupçon of brandy, and a little flour before it went in the oven: and the accompaniment was not Bordeaux, but a very fine Vacqueyras Rhone.
Thank you, next recipe please?