Beef Bourguignon (recipes) and hemimellitic (medicine)

Beef Bourguignon (recipes)

Serves 6-8

3 pounds lean stewing beef, cut into 2” cubes

1 large onion, sliced

3 cups red Wine (burgundy)

1 bay leaf

4 sprigs parsley

3 spring fresh thyme

2 tablespoon canola oil

½ teaspoon salt

¼ teaspoon pepper

1 large carrot, sliced

1 clove garlic, crushed

3 tablespoon canola oil

1 tablespoon flour

2 cups beef bouillon

¼ pound salt pork, diced

24 small pearl onions

1 pound mushrooms, sliced

In a bowl combine the meat, sliced onion, Wine , bay leaf, parsley, thyme, oil, salt, pepper, carrot and garlic. Let marinate 4 hours, turning occasionally, or overnight in the refrigerator. Remove meat, pat dry with paper towel. Strain marinade. Set aside.

In a heavy pot heat 2 tablespoons oil and brown the meat well. Add flour, cook 3 minutes, stirring constantly. Stir in beef bouillon and marinade. Bring to a boil, cover and simmer 1 ½ to 2 hours.

In another pan heat 1 tablespoon oil and add the salt pork and onions and cook, over medium heat, for about 10 minutes, or until golden brown. Transfer to the meat pot. Add mushrooms and bring to a boil. Cover, simmer 45 minutes, or until fork tender

Other ways:

Serves 6

Preparation time

overnight

Cooking time

1 to 2 hours

Ingredients

1.5kg/3lb5oz chuck steak, cut into 5cm/2in pieces3 tbsp olive oil1 large carrot, peeled and cut into chunks1 large onion, peeled and cut into chunks2 sticks celery, rough chopped2 bottles red burgundy wine2 sprigs fresh thyme1 head garlic, cut in half horizontally4 bay leaves50g/2oz unsalted butter225g/8oz whole piece of smoked bacon or pancetta450g/1lb shallots, peeled2 tbsp plain flour375g/12oz chestnut mushrooms 290ml/½ pint fresh beef stock5 tbsp brandyfreshly chopped flatleaf parsley

Method

1. Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the Wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool. 2. Place the beef in a large bowl and pour over the Wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.3. Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside. 4. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.5. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and Vegetables. Repeat with the remaining beef and add to the casserole dish.6. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.7. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.8. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. 9. Halfway through Cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes. 10. Add the mushrooms to the casserole dish, stir and return to the oven the remaining Cooking time. 11. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli.

hemimellitic (medicine)

hemimellitic
<chemistry> Having half as many (three) carboxyl radicals as mellitic acid; said of an organic acid.

Origin: Hemi- + mellitic.

Source: Websters Dictionary

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