|
Don't want to use the pork fat called
for in this recipe? Try clarified butter instead. Place 1/2 lb. butter in a pan
and melt over low heat. Do not stir and you will see the butter begin to
separate.
Once the butter has separated into three layers, foamy milk solids on top,
clarified butter in the middle, and milk solids on the bottom. Turn off the
heat. Skim the foamy white solids from the top. Then ladle off the clarified
butter. Be careful not to disturb the milk solids at the bottom of the pan.
Refrigerate any clarified butter you don't use. This is also how you do the
drawn butter for lobster.
|
|
Beef Burgundy
2 lbs. round steak cut in 2 inch cubes
1/4 lb. salt pork
salt and pepper
2 T. flour
1 1/2 C. wine
1 1/2 C. water
1/2 t. thyme
1 bay leaf
1 garlic clove
1 lb. mushrooms cut in quarters
1 lb. small onions
3 carrots cut in thin circles
Fry salt pork until crisp. Remove from pan and reserve drippings. In 2 T. of the
drippings, brown beef slowly. Remove beef from pan. Sprinkle with flour, salt
and pepper and add with salt pork to a 3 qt. casserole dish. To the frying pan
add wine, water, thyme, bay leaf and garlic. Bring to a boil and pour over meat.
Cover and bake at 350°F. for 1 1/2 to 2 hours or until beef is tender.
Saute onions and mushrooms in 2 T. of the pork fat. Add to beef with the
carrots. Bake another 30 minutes.
Serve over pasta or rice.
Serves 6.
|
|
