Wine Baked Beef

There is something comforting about slow cooked food. The aroma of the cooking permeates your kitchen, sometimes your whole house. And it just feels warm and comfortable.

This is basically a boeuf bourguignon, with a few differences.

The addition of salt pork is quite lovely. The diced bits of pork get super crispy. The impart a ton of the pork flavor into the dish.

The onions and shallots give some depth of flavor as well. The carrot gets very earthy and has a very rustic feel. I did use the whole carrot - using half a carrot seemed silly.

Searing the beef chunks locks in some flavor before the slow cooking starts.

The red wine helps break down the meat and ensures that is not too tough. At the end of the three hours, the beef is actually like butter. It is so moist!

I served the dish with some sliced bread. It helped soak up some of the wine sauce, which was absolutely delicious.

Yes, this takes some time, but it is absolutely worth it!

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BURGUNDIAN BEEF

3 Pounds Beef, Rump or Round

1/4 Pound Salt Pork

3 Cups Minced Onion

2 Small Shallots, Minced

6 Peppercorns

2 Bay Leaves

1 Tablespoon Tarragon Vinegar

1/8 Teaspoon Thyme

2 Tablespoons Butter

3 Tablespoons Flour

1/2 Carrot, Sliced

1 Clove Garlic

2 Tablespoons Minced Parsley

2 Tablespoons Minced Chervil

2 Cups Red Wine

Salt to Taste

Dice the salt pork and sauté in butter. Cut the beef into 2 inch cubes. Sear thoroughly in hot fat. Remove. Add onion, garlic, shallots and carrots to pan. Simmer in fat until light yellow. Add all the remaining ingredients and beef. Cook very slowly for three hours.