Every so often we post recipes the require a tad more work than our normal ones. Sure, we like things to be quick and efficient during the week, however, on the weekends there is some time when we can dust off the cookbooks, break out the cast iron and take our good ole sweet time in the kitchen.
And the results are nothing short of extraordinary!
This dish is one such meal that will not only wow everyone around the dinner table but it will transport you back to a time when people enjoyed the process of making a meal. Rather than hurrying along they savored every minute of the cooking process. The sights, sounds, and aromas that this dish brings is truly an enjoyment. Here is everything you will need to make this delicious dish!
Ingredients:
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3 tablespoons olive oil
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½ cup plus 1 tablespoon all-purpose flour, plus more
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Kosher salt and freshly ground black pepper
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1½ pounds boneless beef chuck, cut into 2-inch pieces
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3 slices bacon cut into ¼-inch pieces
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1 medium onion, finely chopped
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1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
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1 medium carrot, peeled, finely chopped
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1 garlic clove, finely chopped
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½ cup finely chopped fresh parsley
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2 tablespoons brandy or bourbon
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4 sprigs thyme, leaves stripped
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1 bay leaf
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1-star anise pod
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2 cups low-sodium chicken broth
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1 cup red wine
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5 tablespoons unsalted butter, room temperature, divided
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8 ounces crimini mushrooms, stems removed
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8 ounces pearl onions, peeled
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1 tablespoon fresh lemon juice
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2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-ounce package), thawed
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1 large egg, beaten to blend
Special Equipment
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¾-inch-diameter cookie cutter or pastry tip
Now that you have all of that- let's get to cooking!
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