02-01-2021, 09:09 PM
24
Re: To beef or not to beef
Originally Posted by OldGreyFox
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No point cooking it if you have a less number than 5....Your stomach will thank you for it...And think of all the bugs that didn't die when it was just warmed up....
Originally Posted by d00d
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#2 ... and the bordelaise sauce if there's any left.
Originally Posted by Minx
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You’d have to ask Bakerman about the sauce DooD
1 1/2 cups of a decent Bordeaux
1 1/2 cups of a rich beef broth
3 TBLSP finely chopped shallots
1 lg bay leaf
sprig of fresh thyme
2 TBLSP salted butter
optional: fresh mushrooms,. sliced
Bring wine to a boil and reduce to 1/2 of its volume.
Add all other ingredients, simmer, and reduce to 1/2 of its volume.
Strain well.
At the last minute "finish" with the butter.
Serve in a gravy boat OR drizzle on steak. The goal here is NOT to drown the steak but to merely add a bit of extra flavor.
02-01-2021, 09:12 PM
25
Re: To beef or not to beef
Originally Posted by bakerman
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I hope you are just joking. There are no bugs inside a steak. As for "being "just warmed up", the beef is properly cooked but not murdered. Bordelaise Sauce is quite easy to prepare.
1 1/2 cups of a decent Bordeaux
1 1/2 cups of a rich beef broth
3 TBLSP finely chopped shallots
1 lg bay leaf
sprig of fresh thyme
2 TBLSP salted butter
optional: fresh mushrooms,. sliced
Bring wine to a boil and reduce to 1/2 of its volume.
Add all other ingredients, simmer, and reduce to 1/2 of its volume.
Strain well.
At the last minute "finish" with the butter.
Serve in a gravy boat OR drizzle on steak. The goal here is NOT to drown the steak but to merely add a bit of extra flavor.
02-01-2021, 09:25 PM
26
Re: To beef or not to beef
Minx, The last suggestion I have is to use a wine which is sipping quality. No sense in making it if the wine is not drinkable to begin with. PS: Bordeaux is NOT an absolute requirement. Just a good red wine will do. AND , of course a rich beef stock.02-01-2021, 09:27 PM
27
Re: To beef or not to beef
Originally Posted by bakerman
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Minx, The last suggestion I have is to use a wine which is sipping quality. No sense in making it if the wine is not drinkable to begin with. PS: Bordeaux is NOT an absolute requirement. Just a good red wine will do. AND , of course a rich beef stock.
02-01-2021, 09:32 PM
28
Re: To beef or not to beef
Originally Posted by Minx
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Thank you Bakerman. I only ever use proper drinking wine for cooking. The rich beef stock might be a long shot. I usually use store bought stock. Wish you could cook for me though.
02-01-2021, 09:34 PM
29
Re: To beef or not to beef
Originally Posted by bakerman
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Yes, you can use store bought. Just heat it up and taste it before making the sauce. If it tastes great as is , go ahead with your sauce. Oh, I almost forgot, use a DRY red wine.
02-01-2021, 09:44 PM
30
Re: To beef or not to beef
Originally Posted by bakerman
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I hope you are just joking. There are no bugs inside a steak. As for "being "just warmed up", the beef is properly cooked but not murdered.
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