food

Boeuf Bourguignon Para o Jantar

O chef Royce está fazendo uma versão de Boeuf Bourguignon com um cremoso purê de batatas e vagens ao alho. De dar água na boca!

food

Boeuf Bourguignon Para o Jantar

O chef Royce está fazendo uma versão de Boeuf Bourguignon com um cremoso purê de batatas e vagens ao alho. De dar água na boca!

Supplies

  • 1 cup cilantro, finely chopped
  • 1 lime, zested and juiced
  • 1 1-inch piece of fresh ginger, finely grated or minced
  • 1/2 cup toasted sesame seeds
  • 1 cup grape seed oil
  • 1 scallion, finely sliced
  • 2 dashes sesame oil
  • 2 dashes sea salt, to taste

Passo a passo

  1. Add cilantro, lime zest, ginger and scallion to a mortar and pestle.
  2. Grind into a smooth paste.
  3. Transfer contents to a small bowl.
  4. Add the remaining ingredients and stir together until fully combined.

Supplies

  • 8-10 Yukon gold potatoes
  • 2 lbs butter, room temperature
  • ½ C olive oil
  • 1 tsp onion powder
  • 1 tsp chicken bouillon
  • Salt and Pepper

Passo a passo

  1. Wash potatoes, quarter and boil until just fork tender and drain thoroughly.
  2. Wash until fully broken down.
  3. Add butter, olive oil onion powder, chicken bouillon and whip with a wooden spoon until you've achieved the desired creaminess.

Supplies

  • 2 lbs green beans
  • 6-8 Tbsp butter
  • 1 Head of Garlic
  • Salt and Pepper

Passo a passo

  1. Break green beans in half to make them easier to eat.
  2. Toss in a saute pan with butter and roughly chopped garlic.
  3. Cook just until tips are fork tender, you want the main body to still have plenty of snap.
  4. Add salt and pepper to taste and serve.

Supplies

  • 3-4 lbs beef chuck stew meat
  • 2 Cups flour
  • 2 bottles red wine
  • 2 yellow onions
  • 1 head of garlic
  • 8 carrots
  • Salt and Pepper

Passo a passo

  1. Cut beef into 1 inch cubes, toss with flour and salt and pepper until thoroughly coated, sear in small batches in dutch oven until browned on all sides. Set aside on a plate.
  2. Add rough chopped onions and garlic to pot with more oil and saute until translucent, add a couple of good splashes of wine and stir to deglaze.
  3. Add meat and remaining wine. Simmer for 1 ½ hours.
  4. Add carrots cut in rounds and half rounds at the thickets parts and cook an additional 30 minutes or until the meat is fork-tender.
  5. Taste and adjust seasoning with salt, pepper and olive oil to taste.