Searing boeuf bourguignon
The other day, I tried to make beouf bourguignon. The recipe called for 6 lbs of beef, I had 5. Nevertheless when it came time to sear the meat I had to do it in batches. Which is fine, except that by batch 3 the fond from batch 1 began to burn. I want that fond! What is the best technique for searing several pans full of beef without burning it?
Best Answer
There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan.
Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it. It will sear considerably faster if you do this, which results in you having less time per batch for the fonde to burn.
The second thing you have to do is keep an eye on when your pan gets back up to temperature after you put your next batch in, and quite possibly lower the heat a bit (and even perhaps add a tiny bit more fat).
But there's also the possibility that 3 large batches is just going to be quite difficult using one pan, so you could use two pans, or deglaze the pan after the second batch and save it (not ideal, but better than losing all that flavor).
I've never done more than two large pan fulls in a single go (I'd probably use a griddle that sits over 2 burners instead, if I had that much to sear).
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Quick Answer about "Searing boeuf bourguignon"
Heat bacon grease over medium-high heat. Once the fat is hot, add beef to the pan in a single layer, work in two batches. Sear the beef on each side until browned, about 1 to 2 minutes per side, 6 to 8 minutes total. Transfer to the plate with the bacon.How do you pan sear beef for stew?
Add the meat to the pan: Gently set the roast or pieces of meat in the pan. The meat should sizzle on contact and become "glued" to the bottom of the pan. If you are cooking pieces of meat, arrange them in a single layer an inch or so apart; cook in batches if necessary.Do you put flour on roast before searing?
Searing Method: Searing on the Stovetop with Flour The idea behind coating meat with a sprinkling of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor.Why does my beef bourguignon taste bitter?
If sauce is still too thin, leave the casserole uncovered as it cooks for the last half hour or so. Before serving remove bouquet garni, check seasoning and adjust if needed. If it tastes too winey and bitter a teaspoon of sugar and knob of cold butter can help.Why is my beef bourguignon watery?
Because the pot is covered, any liquid that evaporates then condenses and falls back into the pan. As the beef cooks, it exudes some of its juices into the pan, creating even more liquid than you started with. As the dish continues to cook, the beef reabsorbs some of the liquid.Binging with Babish: Boeuf Bourguignon from Julie \u0026 Julia
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