Inglenook RecIpes
Inglenook Recipes
Braised Beef Bourguignon, paired with 2003 rubicon Cold weather craves the homey feeling of warm, slow cooked meals like beef bourguignon. What could be better than organic beef braised in red wine paired with our Estate Rubicon? Its lovely flavors of luscious, deep red fruits and balanced tannins match perfectly with the richness of this classic dish. If you cannot wait, go ahead and pair it with the current release. Or, use this opportunity to open a previous vintage from your cellar. Either way, you will not be disappointed. Serves 6 INGREDIENTS: 6 to 8 ounce each chuck shoulder center cut, cut into cubes 6 ounces smoked bacon cut into lardoons 1 ounce vegetable oil 4 ounces olive oil 2 tablespoons flour 1 1/2 cups onion, chopped into 1/2 inch dice 1 1/2 cups carrot, chopped into 1/2 inch dice 6 sprigs fresh thyme 2 bay leaves 6 sprigs parsley stems 1 head garlic, cloves separated, peeled, and crushed 1/4 cup tomato paste 3 cups Pinot Noir 2 cups rich beef or veal stock Salt and white pepper PREPARATION: Combine beef with the olive oil, vegetables, herbs and garlic. Mix evenly and marinate in the refrigerator overnight. The next day, separate the meat from the vegetables and marinating mixture, reserving both. Preheat oven to 300 degrees. Make bacon lardoons by cutting bacon into 1/2 inch by 1 inch long strips. Heat the vegetable oil to medium heat in a large frying pan and add the bacon. Render bacon for 3 minutes until it has released its fat. Remove bacon. Turn heat up until the oil is close to smoking. Dry the beef on paper towels and season well with salt and pepper. Carefully add the beef, browning on all sides. Remove beef from pan and add vegetables, stirring to release brown bits at bottom of pan. Cook 3 minutes, then add flour and stir 3 minutes being careful not to scorch. Next add tomato paste, stirring 3 more minutes. Deglaze pan with wine and reduce by one half. Add stock and bring to a simmer, skimming off fat, for 5 minutes. Next, add meat. Bring to a simmer, then cover and place in oven for approximately 2 hours until tender. Remove from oven and reduce liquid to glaze meat. Place meat in a serving dish, garnished with parsley. Serve with warm vegetables of your choice such as carrot puree or a rich potato gratin.
Inglenook Recipes
Braised Beef Bourguignon, paired with 2003 rubicon Cold weather craves the homey feeling of warm, slow cooked meals like beef bourguignon. What could be better than organic beef braised in red wine paired with our Estate Rubicon? Its lovely flavors of luscious, deep red fruits and balanced tannins match perfectly with the richness of this classic dish. If you cannot wait, go ahead and pair it with the current release. Or, use this opportunity to open a previous vintage from your cellar. Either way, you will not be disappointed. Serves 6 INGREDIENTS: 6 to 8 ounce each chuck shoulder center cut, cut into cubes 6 ounces smoked bacon cut into lardoons 1 ounce vegetable oil 4 ounces olive oil 2 tablespoons flour 1 1/2 cups onion, chopped into 1/2 inch dice 1 1/2 cups carrot, chopped into 1/2 inch dice 6 sprigs fresh thyme 2 bay leaves 6 sprigs parsley stems 1 head garlic, cloves separated, peeled, and crushed 1/4 cup tomato paste 3 cups Pinot Noir 2 cups rich beef or veal stock Salt and white pepper PREPARATION: Combine beef with the olive oil, vegetables, herbs and garlic. Mix evenly and marinate in the refrigerator overnight. The next day, separate the meat from the vegetables and marinating mixture, reserving both. Preheat oven to 300 degrees. Make bacon lardoons by cutting bacon into 1/2 inch by 1 inch long strips. Heat the vegetable oil to medium heat in a large frying pan and add the bacon. Render bacon for 3 minutes until it has released its fat. Remove bacon. Turn heat up until the oil is close to smoking. Dry the beef on paper towels and season well with salt and pepper. Carefully add the beef, browning on all sides. Remove beef from pan and add vegetables, stirring to release brown bits at bottom of pan. Cook 3 minutes, then add flour and stir 3 minutes being careful not to scorch. Next add tomato paste, stirring 3 more minutes. Deglaze pan with wine and reduce by one half. Add stock and bring to a simmer, skimming off fat, for 5 minutes. Next, add meat. Bring to a simmer, then cover and place in oven for approximately 2 hours until tender. Remove from oven and reduce liquid to glaze meat. Place meat in a serving dish, garnished with parsley. Serve with warm vegetables of your choice such as carrot puree or a rich potato gratin.
