it’s a Le Creuset affair
So I was lucky the BF gave me a Le Creuset pan as a sweet gift. Because I cook so dammmn awesome haha. Just kidding. It’s because he thinks I am a sweet mommy and GF and we’ve been eye balling this beauty for some time now and he thought “YOLO just do it”. So he did and I got it. Whoop whoop, lucky me. But then the pressure was on. What to cook, when to cook and how to cook it. Thank god for YouTube and some inspiration by Anthony Bourdain. We watched one of his episodes and then it hit me lets make Boeuf Bourguignon.
We have a very nice butcher Van Es and for extra special occasions we go there to buy meat. To be honest, the BF finds himself lots of excuses for buying stuff there like their most famous grilled sausages. So he went there and bought us some beef neck amongst other things. And then the magic started. No not really, we had to let it all simmer for at least 4 hours and then the whole house smelled so nice, but I was not allowed to dig in yet. We were going to eat this the next day, so I kept my word. The next morning we let the pot cool off to room temperature and added some water and got it simmering again. I instagrammed a little and saw most people ate it with potatoes, rice or bread. As people here in the South of Holland eat “Zuur vlees” with fries and mayo, we thought it would make a nice combo too. We gave that a go and liked it and were very happy the way our meal turned out.
Boeuf Bourguignon, Anthony Bourdain inspired
750 gr Beef Neck (Sucadelappen) cut into 1 1/2-inch pieces
1 cup of red wine, we used Beaujolais
6 carrots, cut into 1 inch pieces
Salt and pepper to taste
4 onions, thinly sliced
1/2 cup olive oil
2 tablespoons all purpose flour
1 clove of garlic
2 sprigs of thyme
4 bay leafs
1 1/2 TBsp of pearl onions
2 TBsp of liquid from the pearl onions
A little chopped flat-leaf parsley
Season the meat with salt and pepper.
Heat the oil over high heat until it is almost smoking.
Now add in the meat in batches and sear on all sides until it is thoroughly browned (not gray). When the meat has a nice dark brown color done, set a side and continue with the next batch.
After finishing all the meat, you remove it all to a plate and you add in the onions.
Lower the heat to medium high until the onions are soft and golden brown (this will take about 10 minutes)
Now sprinkle the flower over them and continue to cook for about 5 minutes, stirring occasionally.
When done add in the red wine.
Loosen the fond from the bottom of the pot with a wooden spoon. Bring the wine to a boil.
Return the meat to the pot and add the carrots, garlic, thyme, bay leaves and the pearl onions.
Add just enough water to cover the meat by one-third (the ratio needs to be 3 parts water to 2 parts meat).
As this is a stew, you want plenty of liquid even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (almost falling apart). I had to cook it for about 4 hours and I added two cups of water 3 times.
Check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking to the pan.
Skim off any foam or oil collecting on the surface, using a large spoon or ladle.
When done, remove the herbs, add the chopped parsley to the pot, and serve.