Tuesday, March 16, 2010
Tonight's Dinner - Frisée topped with Roasted Beets and Boeuf Bourguignon
I used root vegetables from the farm and grass fed beef from the one cow raised last summer by Art Ludlow of Mecox Bay Dairy in this classic dish by Julia Child. I made a few modifications. After searing the meat I added everything into the Le Creuset and brought to a shiver (before simmer, way before boil). Then I put into the oven on 265 for about 5 or 6 hours. Once it cooled down, I put into the refrigerator overnight.
The next evening, I removed and brought to room temperature and removed the meat and set it aside on a plate. I then strained the liquid and threw everything else out - check for bits of the meat that might have fallen off while cooking. I then brought the liquid to a simmer and added in cubed root vegetables from the farm and mushrooms that would be served in the dish.