Beef Bourguignon à la Hassan
Author: Chef Floyd Cardoz
  • 2 ½ lbs. boneless beef short ribs cut into 1”-2” inch cubes
  • Salt and freshly ground black pepper
  • ¾ cup flour
  • 4 Tbsp. canola oil
  • 6 oz. applewood-smoked bacon, cut crosswise into ¼” strips
  • 18 small pearl onions, peeled
  • 18 baby carrots, peeled, larger ones halved
  • 18 baby turnips, peeled and halved
  • ½ lb. chanterelle mushrooms, halved
  • 2 Tbsp. unsalted butter
  • 4 cloves
  • 2 bay leaves
  • 2 onions, diced
  • 1 head of garlic, cloves peeled and chopped
  • 1½ Tbsp. ginger, peeled and minced
  • 1 Tbsp. freshly ground cumin
  • 1 Tbsp. ground brown mustard seed
  • ½ tsp. Aleppo pepper
  • 2 Tbsp. tomato paste
  • 1 750-ml bottle red Burgundy wine
  • 1 quart beef stock
  • 4 sprigs thyme
  • 2 Tbsp. brown sugar
  • ¼ cup parsley leaves
  • ¼ cup chervil leaves
  1. Preheat oven to 325 degrees F.
  2. Season beef with salt and pepper and lightly coat with flour, reserving the extra. Let sit at room temperature for 30 minutes.
  3. Meanwhile, in a large stew pot, heat canola oil over moderate heat. Add bacon and cook until fat is rendered, about 5-10 minutes. Remove bacon with a slotted spoon and drain on paper towels.
  4. In the same pot, sear the short ribs until lightly browned on all sides. Remove the beef and reserve. Add pearl onions cook for 2-3 minutes, until translucent and warmed through. Remove the onions and reserve. Repeat this process with the carrots and turnips. Add the chanterelles and sauté for 1 minute, then remove and reserve.
  5. Add butter, cloves, and bay leaves and cook for 1 minute. Add minced onion, garlic and ginger cook for 4-5 minutes. Add cumin. mustard seed, and Aleppo pepper and cook for 2 minutes more. Add the leftover flour and the tomato paste and cook, stirring often, for 2 minutes.
  6. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the ban. Add the beef stock and bring that to a boil, also.
  7. Add the bacon and the short ribs to the pan, bring the liquid to a boil, and then reduce the heat. Add thyme, cover the pot, and place it in the oven. Cook for approximately 2 hours. Add the carrots, turnips and pearl onions and cook in the oven for 30 minutes more.
  8. Remove the cloves and bay leaves. Add the chanterelles and brown sugar. Season with salt. Garnish with fresh parsley and chervil.
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