Filter
Top Products
RECIPES
28
Bordelaise Sauce
1 1/2 cups beef stock
3/4 cup dry red wine
2 Tbsp shallot, finely chopped
1/2 tsp fresh thyme, crushed
1 bay leaf
3 Tbsp unsalted butter, softened
2 Tbsp all-purpose flour
1 Tbsp chopped fresh parsley
In a medium saucepan, heat 1 Tablespoon butter. Add shallot and cook until soft, about 2 minutes. Add the rest of the butter and
flour. Stir to make a paste. Slowly add in red wine, let thicken. Add in beef stock and bring to a boil. Reduce heat and simmer for
about 5 minutes. Add thyme and bay leaf. Simmer uncovered for 15 to 20 minutes. Remove bay leaf. Stir in parsley. Place on simmer
plate on low until service. Serve warm over beef.
Makes about 2 cups sauce.
Chili con Carne
2 pounds ground beef
Salt and pepper, to taste
1 medium onion, chopped
1 red serrano chili
1 green serrano chili
1 red bell pepper
1 green bell pepper
1 Anaheim chili
5 cloves garlic, chopped
In an 8-quart stock pot, brown ground beef, drain fat and season with salt and pepper. Meanwhile, remove stems and seeds from
serrano chilis, bell peppers and Anaheim chilis. Finely chop. Add to ground beef along with onion and garlic and cook until fragrant.
Add cayenne, cumin, and oregano. Cook for a couple of minutes. Add tomato puree and cook. “Deglaze” with beer and let reduce
slightly. Add veal or beef stock. Stir in undrained tomatoes and beans. If chili needs to be thickened add tomato paste. Transfer to
a simmer plate and hold for up to 4 hours if needed. Season with salt and pepper.
Makes about 2 quarts.
2 Tbsp ground cayenne pepper
1 Tbsp ground cumin
1 Tbsp ground oregano
8 oz. can tomato puree or tomato sauce
1 cup brown veal stock or beef broth
1/2 bottle beer (8 oz.)
14 0z. can diced tomatoes
14 1/2 oz. can pinto beans, drained
1 Tbsp tomato paste, as needed
Salt and pepper, to taste
C