Mock Beef Burgundy
Description
I call this "mock" beef burgundy because this recipe includes some of the braising liquid and the meat from the braised short ribs you will have made a day or two ago, which will give you a good base for a hearty stew. Also, I serve this as a stew, rather than over mashed potatoes, as some versions of beef burgundy are served.
To the braising liquid and meat, you'll add some pancetta ( because everything is better with bacon, right?), vegetables, seasoning and some additional liquids. After simmering for 45 minutes to an hour, you'll have your stew. Serve with crusty French bread, a crisp, green salad, and a nice Pinot Noir, and just like that, your humble leftovers have been elevated to a restaurant quality meal!
Ingredients
Instructions
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In a small bowl, mix the tomato paste and the flour and set aside.
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Heat olive oil in a heavy 3-4 quart stock pot or Dutch oven. Once shimmering hot, but not smoking, add the pancetta and saute until the pancetta is crisp and cooked through.
Add the braising liquid, beef broth and red wine and stir to mix. Heat over medium-high heat until it comes to a boil. Turn the heat down to medium and add the tomato paste and flour mixture. Whisk until the mixture dissolves into the liquids.
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Add the thyme, pepper, bay leaves, carrots, potatoes, celery and garlic. Bring to a boil and let boil for a minute or two. Turn heat down, cover and let simmer for about 30 minutes.
After 30 minutes, check for doneness of potatoes, celery and carrots. They should be getting tender, but not cooked entirely through at this point.
Add short rib meat and simmer for another 10-15 minutes until the vegetables are cooked and tender and the meat is heated through. Remember that since the meat has already been cooked and is falling-off-the-bone tender, it only requires heating up. If you put the meat in at the same time as the vegetables, the meat has a tendency to almost dissolve. It'll still taste good, but will have an odd texture.
Enjoy with a nice glass of merlot and a crisp, green salad dressed with a basic vinaigrette.
