Bistro 185
991 East 185th Street
Cleveland, Ohio 44119
216-481-9635
www.bistro185.com
Ruth Levine, chef / owner
Marc Levine, owner

Bouef Bourginion

• 5 lbs. trimmed boneless beef short ribs
• 2 large onions sliced thin
• 6 cloves garlic chopped
• 4 bay leaves
• 4 sprigs fresh thyme leaves
• 4 fresh sage leaves
• salt and pepper to taste
• ¼ cup packed brown sugar
• 1 cinnamon stick
• ½ tsp. ground cloves
• 1 bottle good burgundy wine
• 5 cups beef stock
• ½ can of tomato paste
• 4-5 carrots cut into large chunks
• ½ cup flour
• ½ cup vegetable oil

Preheat oven to 325 degrees. In the meantime, trim the short ribs and remove any excess fat. Heat oil in pan and brown meat in batches until you achieve a nice brown crust on meat. Color means flavor – so take your time doing this step.

Put sliced onions in a large roasting pan. Put browned short ribs on top of sliced onions. Discard the oil from the pan and deglaze the pan with 1 cup of beef stock getting all the flavor bits off the bottom of the pan. Add this to your roasting pan. Add the garlic, bay leaves, sage leaves, tomato paste, salt and pepper, brown sugar, cinnamon stick, cloves, and burgundy to pan.

Combine the 4 cups of beef stock with ½ cup flour in blender to make a slurry. Add this to the roasting pan.

Cover roasting pan tightly with foil and cook in oven for 4- hours or until very tender. remove from oven and chill.

Next day remove any layer of fat that has risen to the surface. When reheating add pre-steamed carrots to the bouef bourgion until everything is heated through.

Serve with mashed potatoes.