Roast Beef Bourguignon
Red wine, good beef, and time.
It’s the kind of roast that’s worth coming home to.
YIELD: 6 servings | PREP TIME: 30 min | COOK TIME: 2 hours| REST TIME: 15 min | TOTAL TIME: 2 hours 45 min
3 lbs Lean boneless beef (chuck, cross rib, rump, sirloin, or round)
3 large Garlic cloves, slivered
1 T Whole black peppercorns
Salt and pepper (to taste)
1 large Yellow onion, quartered
2 Carrots, halved and cut into thin strips
1 slice Bacon, halved
1 T Bacon, diced
1 pinch Cinnamon
1 pinch Nutmeg
4 Whole cloves
1 Lemon, quartered
1 Bouquet garni (celery leaves, parsley, bay leaf)
¼ c Brandy
2 ½ c Red wine
INSTRUCTIONS:
Preheat oven to 350°F. Using a sharp knife, poke holes all over the beef roast and insert the garlic slivers and whole peppercorns deep into the meat. Rub the outside generously with salt and pepper.
Lay the bacon slices flat on the bottom of a casserole dish or dutch oven. Place the beef roast on top of the bacon.
Add the onion, carrots, diced bacon, cinnamon, nutmeg, whole cloves, lemon quarters, and bouquet garni around the roast. Pour in the brandy and red wine. The liquid should almost completely cover the meat — if it doesn't, add a splash more wine.
Cover tightly with a lid and roast at 350°F for 1 hour. Reduce heat to 250°F and continue cooking for about 1 hour longer, until the internal temperature reads 120°F for medium-rare.
Remove from the oven and let the roast rest for 15 minutes before carving. This keeps the juices in the meat where they belong.
Carve and serve with roasted baby potatoes or baked potatoes, haricots verts, a green salad, and crusty French rolls. Spoon the braising liquid over the top as a sauce.
NOTES:
Wine tip: Use a dry red you'd actually drink. Pinot Noir is traditional, but a Merlot or Cabernet works well too. No need to spend a lot; a good grocery-store bottle is perfect.
Bouquet garni: Bundle the celery leaves, parsley, and bay leaf together and tie with kitchen twine, or wrap in a small piece of cheesecloth. This makes it easy to fish out before serving.
Internal temperature guide: 120°F is medium-rare. For medium, pull it at 130°F. The temp will rise another 5–10°F while resting, so don't overshoot.
The braising liquid: Don't discard it! It's a rich, ready-made sauce. Spoon it over the carved beef and vegetables at the table.
Make ahead: This dish is even better the next day. Cool completely, refrigerate overnight, and reheat gently covered in a 300°F oven for about 30 minutes.
