°1 table_spoon of extra virgin olive oil
°6 oun_ces (170g) coar_sely chopped bacon
°3 pounds (1 12 kg) brisket, trim_med in fat (chuck steak or corned beef) cut into 2-inch pieces
°1 large carrot, cut into 1/2-inch-thick slices
°1 large white onion, dic_ed
°6 crus_hed garlic cloves (divided)
°Pinch of coarse salt and freshly ground pepper
°2 tables_poons of flour
°12 small pearl onions (optional)
°3 cups red wine such as Merlot, Pinot Noir, or Chianti – for a milder sauce, use only 2 cups of wine
°2-3 cups beef broth (if using 2 cups wine, use 3 cups beef broth)
°2 tablesp_oons of tomato paste
°1 mashed beef cubes
°1 teas_poon fine_ly chopped fresh thyme
°2 tables_poons fin_ely chopped fresh parsley (divided)
°2 bay leaves
°1 pound small white or brown mushrooms, quartered
°2 tables_poons of butter
Pre_heat oven 350°F (175°C).
Heat the oil in a large Dutch oven or heavy pot. Fry the bacon over medium heat for 3 minutes, until crispy and brown. Transfer with a slott_ed spoon to a large platter and set aside.
Pat beef dry with a paper towel; Fry in batc_hes in the hot oil/bacon fat until brow_ned on all sides. Remove to plate with bacon.
In the remaining oil/bacon fat, sauté the carrots and di_ced onion until softe_ned (about 3 minutes), then add the 4 mi_nced garlic cloves and cook for 1 minute. Drain off excess fat (leaving about 1 tables_poon in skillet) and return bacon and beef back into pot; Season with 1/2 teas_poon coarse salt and 1/4 teasp_oon ground pepper. Sprinkle with flour, stir well and cook for 4-5 minutes, until brow_ned.
Add the pearl onions, wine, and enough broth to barely cover the meat. Then we add tomato paste, bullion and herbs. Simmer on the stove.
Cover, transfer to bottom of oven and simmer 2 to 3 hours, or until meat is tender (adj_ust heat so liquid boi_ls very slowly).
For the last five minutes of cooking time, prepare the mushrooms:
Heat the butter in a medium sized frying pan over the stove. When the foam has subs_ided, add the remaining garlic cloves and cook until fragrant (about 30 seconds), then add the mushrooms. Cook 5 minutes, shaking pan occasionally to coat with butter. Seasoning with salt & pepper, if desire. Once it turns brown, set it aside.
Place a colander over a large sauc_epan (I do this in a clean kitchen sink). Remove the casserole from the oven and car_efully empty its contents into the sieve (you only want to collect the sauce). Get rid of weeds
Return beef mixture to Dutch oven or pot. Add mushrooms over the meat.
Remove any fat from the sauce (if any) and let it simmer for a minute or two, skimming off any extra fat that rises to the surface.
You should be left with about 2 1/2 cups of sauce thick enough to ligh_tly coat the back of a spoon.
If the sauce is too thick, add a few tablesp_oons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until it redu_ces to the right consi_stency.
Taste for seasoning and ad_just salt and pepper to taste. Pour the sauce over the meat and vegetables.
If serving right away, allow the beef bourguignon to simmer for 2 to 3 minutes, until heated through.
Garnish with parsley and serve with mashed potatoes, rice or noodles.
To serve the next day, allow the casserole to cool completely, then cover and refri_gerate.
On serving day, remove from refrigerator at least 1 hour before rehe_ating. Place over medium_low heat and simmer for 10 minutes, brushing the meat and vegetables with the sauce.