Boeuf Bourguignon Bachelor Chow
Ingredients: beef chuck roast, salt pork, butter, kosher salt, freshly ground pepper · 210 min cook time · 550kcal · $45.50
Ingredients
4pounds beef chuck roast, 1pound salt pork, 2tablespoons butter, 0.5teaspoon kosher salt, 0.5teaspoon freshly ground pepper, 2large onions, 4stalks carrots, 4stalks celery, 1tablespoon tomato paste, 1teaspoon anchovy paste, 0.33cup all-purpose flour, 4cups beef stock, 2leaves bay leaves, 3sprigs fresh thyme, 2sprigs fresh rosemary, 1bunch fresh parsley, 0.5teaspoon whole black peppercorns, 0.5ounce dried porcini mushrooms, 1head garlic, 1bottle Burgundy wine
Instructions
1. Prepare roughly chopped mirepoix and trim excess fat and connective tissue off the beef chuck roast. Cut the meat into two-inch cubes.
2. Place beef scraps in a large wide roasting pan along with salt pork and butter. Roast in a 500-degree Fahrenheit oven for 20 minutes.
3. Toss the cubed beef with kosher salt and freshly ground pepper, letting it rest at room temperature.
4. Remove scraps from the oven. Place the roasting pan on the stovetop over medium-high heat and sauté the mirepoix (onions, carrots, celery) for about five minutes.
5. Add tomato paste and anchovy paste, sautéing for about a minute. Add all-purpose flour and sauté for an additional minute or two.
6. Slowly add beef stock while mixing constantly. Bring to a simmer, then return beef scraps to the pan along with bay leaves, thyme, rosemary, parsley, black peppercorns, dried porcini mushrooms, crushed garlic, and a bottle of Burgundy wine.
7. Arrange the beef cubes on top so they are three-quarters submerged. Bake in a 325-degree Fahrenheit oven for 3 hours, flipping the beef halfway through at 1.5 hours.
8. Remove the beef cubes and refrigerate them. Strain out the solids from the liquid and refrigerate the liquid separately.
9. Peel off the solidified fat layer from the chilled liquid, cube the beef into smaller pieces, and freeze dry both the beef and the gravy in a vacuum chamber.
10. Break up the freeze-dried gravy into shards and mix with the beef cubes in a Mylar bag. To serve, pour into a bowl, cover with hot water, and let sit for 10 minutes to rehydrate.
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