We all have a holiday tradition or recipe that we hold so dear and near to our hearts, don’t we? One that we keep making the same way for years and never get bored with. Boeuf bourguignon is one of such dishes for me. Hearty and so packed full of flavour. It is a must in our house in the winter months.
This Christmas I am trying to make an elevated version of beef stew based on Gordon Ramsay’s recipe with a few modifications: cutting down the amount of red wine and adding in extra tomatoes cause I like a little more acidity in the sauce. The vegetables are sautéed instead of adding to the stew at the very beginning so to avoid a soggy texture.
p.s. This is my first time working with pearl onions and they are truly god-sent!
Olive oil, for frying
3 thick-cut meaty beef short ribs
2 tbsp tomato purée
250ml bottle red wine
1 cup beef stock
100g pancetta lardons
6-8 small chestnut mushrooms, trimmed and halved
6-8 pearl onions
Sea salt and freshly ground black pepper
2 tomatoes cut in wedges
Preheat the oven to 170°C.
Season the short ribs thoroughly, then panfry in the dutch oven for 10–15 minutes to brown well on all sides.
Add the minced garlic, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Put in tomato wedges.
Bring everything to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs. Bring to the boil again, basting the ribs with the juices.
Put the dutch oven in the preheated oven for 3–4 hours, until the meat is tender and falling away from the bone.
About 10 minutes before the short ribs are ready to come out, peel the pearl onions and boil them for 5 minutes.
At the same time, panfry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and carrots, cook for 4–5 minutes until tender. Drain off any excess fat.
When the short ribs are ready, remove from the oven and transfer to a serving dish. Spoon off any excess fat from the beef cooking liquid.
Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around.
Soft in the centers, crisp on the edges, perfectly spiced =) No holiday cookie platter would be complete without our beloved gingerbread men!
Ingredients (yield 12 pcs):
1.5 cups flour
1 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup maple syrup
1 teaspoon Pure Vanilla Extract
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add golden syrup, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 180 degrees C. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes. Place 1 inch apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in salt paper and sriracha, taste and add more sriracha if desired for more heat.
Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.