Ingredients
Red Wine Reduction
- 1 bottle red wine, e.g.: cabernet sauvignon
- 1 cup (1 C) ½ inch diced onions
- 1 cup (1 C) ½ inch sliced peeled carrots
- 1 cup (1 C) ½ inch sliced leeks, white and light green parts
- 1 cup (1 C) ¼ inch diced shallots
- 1 cup (1 C) ¼ inch diced button mushrooms or mushroom stems
- 3 thyme sprigs
- 6 Italian parsley sprigs
- 2 bay leaves
- ½ teaspoon (½ tsp) black peppercorns
- 3 large garlic cloves smashed with the skin left on
Rib Braise
- 2¾ pounds (2¾ lb) 1 inch thick boneless short ribs
- Kosher salt
- Fresh ground pepper
- Canola oil
- 1 cup (1 C) ½ inch diced yellow onions
- ⅔ cup (⅔ C) ½ inch sliced peeled carrots
- 1½ cup (1½ C) ½ inch sliced leeks, white and light green parts
- 2 large garlic cloves smashed with the skin left on
- 3 thyme sprigs
- 3 Italian parsley sprigs
- 2 bay leaves
- 4 cups (4 C) veal stock or beef stock
Potatoes
- 8 ounces (8 oz) fingerling potatoes
- 1 tablespoon (1 Tbsp) kosher salt
- ¼ teaspoon (¼ tsp) black peppercorns
- 2 thyme sprigs
- 1 bay leaf
- 2 large garlic cloves smashed with the skin left on
Carrots
- 16 round carrots, peeled
- 1 tablespoon (1 Tbsp) kosher salt
- 1 teaspoon (1 tsp) black peppercorns
- 4 thyme sprigs
- 2 bay leaf
- 2 large garlic cloves smashed with the skin left on
Bacon and Mushrooms
- 4 ounces (4 oz) slab bacon cut into lardons (1½ by ½ inch pieces) or pre-sliced bacon cut into small strips
- 32 small, cleaned button mushrooms caps
- 2 tablespoons (2 Tbsp) unsalted butter
- Kosher salt
- Freshly ground black pepper
Garnish
- 12 glazed red pearl onions prepared according to Bouchon pg. 326
- 12 glazed white pearl onions prepared according to Bouchon pg. 326
- 2 tablespoons (2 Tbsp) chopped Italian Parsley
- Dijon mustard
Directions
To Make the Red Wine Reduction:
- Prepare a pot large enough to complete the braise itself.
- Place the wine and all other reduction ingredients into the pot uncovered.
- Bring the wine to a boil then reduce the heat and simmer for 45 to 50 minutes.
- The reduced wine should be similar to a glaze.
To Prepare the Meat for Braising:
- Remove any excess fat from the rib meat and cut into 2 inch pieces.
- Season the meat with salt and fresh ground pepper.
- Heat a separate sauté pan with canola oil.
- In only single layers, brown the meat pieces on every side.
- Rest the browned meat on paper towels to remove excess oil.
To Create the Braise:
- Preheat an oven to 350 °F.
- Add the vegetables and herbs for the braise to the pot containing the wine reduction.
- If wanted, place a wet piece of cheesecloth over the reduction and vegetables to create a separation layer for more easily removing the braised ribs.
- Place the browned short ribs atop the other ingredients in the pot.
- Add the stock until all the meat is just covered.
- Cut a piece of parchment into a circle and cover the meat and stock to create a Cartouche.
- Bring the stock to a simmer over low heat and cover the pot with a fitting lid.
- Place the pot in the oven and reduce the hear to 325 °F.
- Braise for 1½ to 2 hours. The braise is finished when the meat is very tender.
To Cool the Meat in the Cuisson:
- Remove the meat from the braise and set aside in a re-heatable container.
- Strain the cuisson, the liquid left after the braise, into a saucepan.
- Heat to allow fat and impurities to rise then skim and strain over the cooling meat.
- Refrigerate the meat and liquid for 1 to 3 days.
To Make the Potatoes and Carrots:
- Place the potatoes and carrots in separate pans along with their and herbs and seasonings.
- Fill the pans until the vegetables are covered by 1 inch of water.
- Bring the pans to a boil and then reduce heat and simmer until the vegetables are tender. The potatoes will take longer.
- Remove the potatoes and carrots and set aside.
To Make the Mushrooms
- Preheat the oven to 375 °F.
- Bake the cut bacon pieces in a single layer until browned well, stirring after 10 minutes.
- Drain the cooked bacon on paper towels.
- Heat a skillet and melt the butter within.
- Add the mushroom caps and cook over low heat, seasoning with and pepper.
- Toss and cook the mushrooms until browned and fully tender.
- Set the mushrooms and bacon aside.
To Finish the Beef Bourguignon (4 Servings):
- Preheat the oven to 400 °F.
- Warm the beef and braising liquid slightly. Room temperature is fine.
- Place the meet and an amount of the liquid good for serving in a sauté pan in the oven.
- Heat the meat and liquid, making sure to baste the meat.
- After the meat is slight warn, add the potatoes, carrots, mushrooms, and the onion (if made) to the pan.
- Remove when the meat and vegetables are hot.
- Taste and season the liquid.
- Serve the meat and garnishes onto plates.
- Add the chopped parsley to the liquid.
- Taste the liquid again, and finish, possibly with some butter, to complete the sauce.
- Ladle the sauce over the plated meat and garnishes and top the servings with the bacon.
- Serve with a side of the Dijon mustard.
