How To Buy The Best Beef

illustrated mockup of the escoffier essential guide cover & internal page
Get the Home-Based Catering Business Guide
Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

Follow along as Chef Mark provides tips and suggestions for selecting the best beef at your local grocery store. Chef Mark also provides this tasty Beef Bourguiggnon recipe. If you like this video and recipe please share using the links below and make sure to subscribe to our YouTube channel. A special thanks to http://www.marianos.com for allowing LearnToCook to record and share our shopping trip!

Beef Bourguignon Recipe
Serving Size: 4

Ingredients:
MARINADE:
1-1/4 garlic cloves — crushed
1-1/4 onions, medium — sliced
3/4 carrot – sliced
4 parsley stems

BOUQUET GARNI:
1 carrot stick — 4 in. (10 cm)
1 leek — split, 4-in. (10-cm) piece
1 sprig fresh thyme
1 bay leaf
4 peppercorns — crushed
salt — to taste
11 fluid ounces dry red wine — preferably burgundy
1- 3/4 pounds beef chuck — cubed for stew
3/4 fluid ounce vegetable oil
3/4 tablespoon flour
3/8 tablespoon tomato paste
2 tomatoes – quartered, seeded
4 oz.brown stock
4 oz mushrooms — quartered
1 fluid ounce unsalted butter
12 med. Sized pearl onions — boiled and peeled
salt and pepper — to taste

Method
1. Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns, salt and wine to make a marinade.
2. Marinate the meat for several hours under refrigeration.
3. Remove and drain the meat. Reserve the marinade.
4. Dry the beef and sauté it in the oil until well browned. Do this in several batches if necessary.
5. Return all the meat to the pot. Sprinkle with flour and cook to make a blond roux.
6. Stir in the tomato paste and cook for 5 minutes.
7. Add the reserved marinade, tomatoes and brown stock. Cook in a 350ºF (180ºC) oven until the meat is tender, approximately 2 1/2 hours.
8. Remove the meat from the sauce. Strain the sauce through a china cap, pressing to extract all the liquid. Discard the solids. Return the liquid and the beef to the pot.
9. Sauté the mushrooms in the butter and add them to the meat and sauce. Add the onions and adjust the seasonings. Simmer for 10 minutes to blend the flavors.

If you have questions or comments about this video and recipe please leave them below.

Tags: