Deconstructed Beef Bourguignon
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Deconstructed Beef Bourguignon

By April 3, 2023

Recipe courtesy of Lily Sahagun, CSC, Demi Chef, Houston Country Club

Ingredients

Instructions

Procedure for Mushroom Conserva:

  1. Clean mushrooms and trim to desired size.
  2. Heat oil to 170°F.
  3. Add herbs, shallots, garlic and mushrooms to oil and stir.
  4. Bring the temperature back to 170°F and cook for 5 minutes.
  5. Remove from heat and stir in vinegar, sugar and salt.
  6. Allow to steep for 45 minutes.

Procedure for Braised Beef Shoulder:

  1. Rough chop onions, celery, carrots and shallots.
  2. Trim and portion beef shoulder into 10 oz. steaks and season with salt and pepper.
  3. Heat a large pot with oil until piping hot.
  4. Sear beef on all sides to form a golden crust and set aside.
  5. Add mirepoix, garlic and shallot to pot and caramelize. Then add tomato paste and cook for 3 more minutes.
  6. Add herbs and red wine. Reduce by half.
  7. Place meat back into the pot and pour beef stock to cover beef 3/4 of the way up.
  8. Put pot into a 300°F oven and braise until meat is tender but still holds shape, roughly 2-4 hours.

Procedure for Beef Jus:

  1. Reduce braising liquid by 1/4.
  2. Add an arrowroot slurry and thicken sauce until nappe.
  3. Season with additional salt if needed.

Procedure for Potato Puree:

  1. Peel potatoes and place in a pot with enough water to cover them by 1 inch.
  2. Boil potatoes until fork tender.
  3. Heat heavy cream and butter and set aside.
  4. Pass potatoes through a ricer or food mill into a bowl.
  5. Add heavy cream and butter mixture and mix.
  6. Season with salt and white pepper.

Procedure for Confit Baby Marbled Potatoes:

  1. Wash potatoes in cold water.
  2. Place into a pot and cover with oil. Add rosemary, thyme and salt.
  3. Cover pot with foil and place into a 300°F oven.
  4. Cook for 45 minutes to 1 hour or until potatoes are cooked through.
  5. Remove from oil and reserve.

Procedure for Crispy Shallot:

  1. Slice shallots very thinly with a mandolin.
  2. Dust in corn starch.
  3. Heat oil to 350°F.
  4. Fry until lightly golden (shallots will continue to brown after removing from oil).
  5. Drain on a paper towel.

Procedure for Roasted Baby Carrots:

  1. Wash baby carrots.
  2. Cut in half keeping a small portion of the tops still attached.
  3. Heat a large skillet with oil on medium high heat.
  4. Pan roast carrots until a deep brown color is achieved.
  5. Lower the heat to low and add in butter, sugar, lemon juice and water.
  6. Finish cooking carrots until tender and sauce has formed into a glaze.
  7. Season with salt.

Procedure for Roasted Cipollini:

  1. Heat a large skillet with oil until piping hot.
  2. Place cipollini onions presentation side down and sear until a even brown color is achieved on both sides.
  3. Add chicken stock to come up 1/3 of the way up the onions so they can continue cooking throughout the middle.
  4. Place in a 400°F oven and cook until tender, roughly 10-15 mins.
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