Woodstock Magazine - Winter 2019

Page 68

SEASONAL FOODS

1

Preheat the oven to 350°. Cook the bacon in a heavy casserole over medium heat until crisp and brown. Remove the bacon and reserve.

2

Season the beef with salt and pepper, and brown on all sides in the bacon fat over medium-high heat. Add the beef to the reserved bacon.

3

Reduce heat to medium. Drain any excess fat from the pan, leaving just enough to lightly coat. Add the onion, carrot, and celery. Season with paprika, salt, and pepper, and sauté until the onion is translucent. Add the garlic and sauté 1 to 2 minutes more.

4

Stir the mustard and tomatoes into the vegetables. Slowly add 2 cups each wine and chicken stock, stirring to combine. Add the herbs, return the beef and bacon to the pot, and bring to a simmer over mediumhigh heat.

5

Cover the pot and transfer to the oven. Cook at 350°, turning the roast 2 or 3 times, for an hour.

Pot Roast Bourguignon Serves 8 4 oz slab or thick-cut bacon, roughly chopped 3 lb chuck roast Kosher salt and freshly ground pepper 1 onion, finely chopped 4 carrots, finely chopped 4 stalks celery, finely chopped ½ tsp smoked paprika 4 cloves garlic, minced 1 Tbsp Dijon mustard 2 cups crushed tomatoes 2–3 sprigs fresh thyme 2 tsp fresh rosemary, finely chopped 1 bay leaf

6

Sauté the mushrooms in a little olive oil over medium-high heat until lightly browned. Add the mushrooms and pearl onions to the pot roast and, adding more wine and/or broth if necessary, continue cooking, covered, until beef is very tender, about an hour more.

7

Remove the beef from the casserole and let rest on a cutting board for 10 to 15 minutes. Stir the vinegar into the vegetables and sauce. Cut the beef across the grain in thick slices and serve with generous spoonfuls of vegetables and sauce. This dish can be made a day or two ahead. Bring to a simmer on top of the stove, and then transfer to a 350° oven and cook until the beef is warmed through.

2–3 cups dry red wine 2–3 cups chicken stock 1½ lb mushrooms, trimmed and sliced Olive oil 1 lb fresh or frozen pearl onions 2 Tbsp balsamic vinegar

6 6 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

Online Extra Find delicious dessert recipes at www.woodstockmagazine.com.


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