Beef Burgundy - Revision history

Dlk: /* Phase 1 Ingredients */

2025-07-07T05:06:52Z

Phase 1 Ingredients

Dlk: /* Phase 2 Ingredients */

2025-07-07T05:04:48Z

Phase 2 Ingredients

Dlk: /* Phase 1 Ingredients */

2025-07-07T05:03:57Z

Phase 1 Ingredients

Dlk at 05:13, 24 January 2020

2020-01-24T05:13:33Z

Dlk at 23:34, 23 January 2020

2020-01-23T23:34:23Z

Dlk at 13:13, 31 December 2019

2019-12-31T13:13:31Z

Dlk at 18:27, 13 April 2013

2013-04-13T18:27:27Z

Dlk at 18:26, 13 April 2013

2013-04-13T18:26:54Z

Dlk at 15:23, 1 December 2012

2012-12-01T15:23:49Z

Dlk at 15:07, 1 December 2012

2012-12-01T15:07:25Z

@@ Line 33: / Line 33: @@
 |strips of bacon cut into &frac12;&rdquo; pieces
 |-
-|align="right" valign="top"|4-4&frac14;
+|align="right" valign="top"|4-4¼
 |pounds beef chuck roast.  Well trimmed: pull apart at seams, trim all fat and silver skin.  Cut into large chunks, 1&frac12; to 2 inches.
 |-

@@ Line 67: / Line 67: @@
 |tablespoon sugar
 |-
-|align="right"|&frac12;
+|align="right"|½
 |teaspoon salt
 |-
-|align="right"|&frac12;
+|align="right"|½
 |cup water
 |-

@@ Line 21: / Line 21: @@
 |bay leaves, crumbled
 |-
-|align="right"|&frac12;
+|align="right"|½
 |teaspoon whole black peppercorns
 |-
-|align="right"|&frac12;
+|align="right"|½
 |ounce dried porcini mushrooms
 |}
@@ Line 42: / Line 42: @@
 |cup all-purpose flour
 |-
-|align="right"|1&frac34;
+|align="right"|1¾
 |cups low-sodium chicken broth
 |-
-|align="right"|1&frac12;
+|align="right"|1½
 |cups water
 |-

@@ Line 39: / Line 39: @@
 |tablespoons unsalted butter, cut into 4 pieces
 |-
-|align="right"|1/3
+|align="right"|⅓
 |cup all-purpose flour
 |-

@@ Line 39: / Line 39: @@
 |tablespoons unsalted butter, cut into 4 pieces
 |-
 |align="right"|1/3
 |cup all-purpose flour
 |-

← Older revision		Revision as of 13:13, 31 December 2019
Line 128:		Line 128:

	__NOTOC__		__NOTOC__
		+	[[Category:Food]]
		+	[[Category:Recipes]]

@@ Line 48: / Line 48: @@
 |cups water
 |-
-|align="right"|1
+|align="right" valign="top"|1
 |bottle (750ml) wine, red Burgundy or Pinot Noir, reserve &frac14; cup of wine for final step of recipe.  (Louis Jadot Beaujolais-Villages, $10-12 at Meijer)
 |-

@@ Line 1: / Line 1: @@
 ==Phase 1 Ingredients==
+{| style="border: 2px solid black; padding: 5px;"
-For the cheesecloth bundle:
+|For the cheesecloth bundle:
 {|
-|padding-left="20px" align="right"|10
+|align="right"|10
 |sprigs of fresh parsley, torn into quarters
 |-
-|padding-left="20px" align="right"|6
+|align="right"|6
 |sprigs fresh thyme
 |-
-|padding-left="20px" align="right"|2
+|align="right"|2
 |medium onions, chopped coarse
 |-
-|padding-left="20px" align="right"|2
+|align="right"|2
 |medium carrots, chopped course
 |-
-|padding-left="20px" align="right"|1
+|align="right"|1
 |medium garlic head, cloves seperated and crush but not peeled
 |-
-|padding-left="20px" align="right"|2
+|align="right"|2
 |bay leaves, crumbled
 |-
-|padding-left="20px" align="right"|&frac12;
+|align="right"|&frac12;
 |teaspoon whole black peppercorns
 |-
-|padding-left="20px" align="right"|&frac12;
+|align="right"|&frac12;
 |ounce dried porcini mushrooms
 |}
@@ Line 56: / Line 57: @@
 ==Phase 2 Ingredients==
-frozen pearl onions (about half of a one pound package)
+{|
-<br />1 tablespoon unsalted butter
+|align="right"|36
-<br />1 tablespoon sugar
+|frozen pearl onions (about half of a one pound package)
-<br />&frac12; teaspoon salt
+|-
-<br />&frac12; cup water
+|align="right"|1
-<br />10 ounces white mushrooms, whole if small, halved if medium, quartered if large
+|tablespoon unsalted butter
+|-
-tablespoons brandy
+|align="right"|1
+|tablespoon sugar
-tablespoons minced fresh parsley leaves
+|-
 ==Phase 1==