Incredible Beef Bourguignon

Serves: 10 – 12 guests 2 oz. (60 ml). Grapeseed Oil 8 oz. (227 g). Bacon Lardons 5 lbs. (2.3 kg). Beef Short Rib, Chuck Flap or Brisket, cut into 1” (2.5cm) cube 1 lbs. (454 g) Beef Bones 5 oz. (150 g). White Onion, brunoise (.125 inch or 3 mm cube) 9 oz. (260 g) Pearl Onions, peeled – 28 onions 12 oz. (340 g) Baby Carrots with Tops 14 oz. (400 g) Mushrooms, assorted (sliced, quartered and small ones left whole) 1 oz. (30 g) Garlic, finely chopped 3 Tbsp. (60 g) Tomato Paste 8 oz. (227 g) Butter, unsalted - cubed 8 oz. (227 g) A/P Flour 32 oz. (946 ml) Red Port Wine, Burgundy or Egri Bikavér (Bulls Blood) 40 oz. (1.2 liter) Water or Beef Stock 1 Bouquet Garni (2 sprigs parsley, 2 sprigs thyme & 1 bay leaf) As Needed Kosher Salt & Pepper As Needed Fresh Parsley or Carrot Tops, chopped – for garnish Method: 1. Preheat a Dutch Oven over medium heat, add grapeseed oil and render the bacon fat until all fat is released and bacon is slightly browned. Remove bacon with a slotted spoon and set aside. 2. Next, sauté the pearl onions until lightly browned, season with salt, remove and set aside. Repeat with carrots and mushrooms. 3. Add beef bones and sauté until browned. 4. While the bones are searing, toss the beef cubes with flour and mix well (for better browning, dry the meat before adding the flour). 5. When the bones have browned, add the garlic and cook for a minute then add butter. 6. When butter has completely melted, add the beef and sear in batches on all sides until browned. 7. Add tomato paste and mix until well coated. Continue to cook until the paste begins to darken. 8. Once desired color is reached, season with a little salt, add bacon, then deglaze with red wine and stir until incorporated. 9. Then add the water or stock and mix. Bring to a simmer 10. Once simmering, add sachet. Cover with lid, leaving it slightly ajar. Simmer for 90 minutes. 11. After that time, the liquid should have thickened, and the meat will be tender. If the liquid is not thick enough, add more thickening agents. I recommend whitewash. Flour and liquid from the pot mixed and then poured into the Dutch oven. I have listed some below. 12. Add pearl onions, carrots and mushrooms. Gently cook until carrots are done. 13. When carrots are tender, adjust seasonings as needed and finish with chopped parsley or carrot tops and serve with potatoes, rice, polenta or pasta. Notes: • Tough cuts of meat are usually used like Chuck, Short Rib & Brisket • Leave the lid ajar slightly to allow steam to escape and enhance reduction. • If you do not want to use Port wine, Sangiovese, Egri Bikavér (Bulls Blood) or other dry red wines are great substitutes • Braise time will vary depending on size of cubes and cut of meat • Serve with mashed potatoes, pasta, rice or soft polenta • Thickening agents: (Liaison – 2 egg yolks + 4 oz. heavy cream), (Beurre Manie – Butter + flour, equal parts uncooked), (Roux – butter or other fat + flour in equal parts cooked), (Slurry – cornstarch + water), (Whitewash – flour + water)