In Featured Posts, Onboard Pursuits

TASTE OF CRYSTAL’S BOEUF BOURGUIGNON

We Have Your Weekend Meal Plans Figured Out

Wherever you are in the world, if you’re not currently sailing aboard your favorite Crystal ship, there’s a chance you’re daydreaming of the mouthwatering cuisine that flavored your last voyage. And since the menus aboard each ship are carefully designed to reflect the traditional specialties of the destinations they explore, such thoughts would inevitably conjure images of the incredible discoveries, memories and friends made along the journey.

Boeuf Bourguignon
Crystal’s Boeuf Bourguignon, served with herbed spatzle

Today, we present not only a taste of Crystal River Cruises‘ savory Boeuf Bourguignon, but with it, images of the European riverside charms in Belgium, Germany, Austria, Switzerland and beyond. Our chefs create recipes like this one to dazzle you as you dine along the rivers. We share them with you here to inspire your next adventure. Bon apetit!

Note: Our sommeliers recommend to pair this delectable feast with one of the following wines:

Clos Des Lambrays, Grand Cru, Domaine DeLambrays, Morey St. Denis, Cote de Nuits   2013
Pinot Noir Selection, Freigut Thallern, Gumpoldskirchen, Austria 2013

Crystal River Cruises Boeuf Bourguignon

2 lbs. beef, top round shoulder, cut into 2-inch cubes
*Marinate beef in mixture of red wine, port wine, and diced, cooked vegetables overnight
¼ lb. bacon, apple wood smoked, roughly cut
1 tbsp. olive oil
1 cup diced onion
½ cup diced carrots
¼ cup diced celery
¼ diced parsnip
1 clove garlic, smashed
¼ cup diced white leek
1 ½ tbsp. tomato paste
½ tbsp. flour
1/3 cup port wine
2/3 cup red wine, burgundy
2/3 cup brown beef stock
¼ tsp. pepper corn and white salt
1 bay leaf
1 tbsp. each fresh rosemary and thyme

Garnish

1 cup butter
¼ lb. pearl onions
½ lb. white bottom mushrooms
½ cup Italian flat leaf parsley
Salt and pepper to taste

Procedure

Marinate meat at least 24 hours or overnight
Strain, in colander, season meat with salt and pepper and brown in hot tilting pan
Remove meat and set a side
In the meanwhile, add bacon to pan and sauté, but no color
Add carrots, parsnip and celery and brown
Add onions and brown
Add leek and garlic – be careful, as it burns easily
Add tomato paste and sauté
Dust lightly with flour (optional), also burns easily
Deglaze with red wine, port wine and marinate (cooked and strained to remove protein) and reduce
Fill up with good quality brown beef stock, boil and add bouquet garnish
Simmer until vegetable is soft
Strain and pass through some of the vegetables as well to thicken the sauce
Return browned meat to the sauce and braise (simmer)  until meat is soft and tender
Add some red wine (port) glaze if necessary
Adjust seasoning with salt and pepper (sugar)

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