Monday, March 16, 2015

Rustic French Country Beef Burgundy with Couscous

Preparing a rustic home cooked meal for those I love is such a joy.
 Oh, but...an even greater joy is to prepare a tantalizing, plate~cleaning, French~kissed, home~cooked meal to be shared with those I love.

This slow~cooker recipe I'm sharing with you today is an easy peasy way to create such a meal.  


Event:  Slow~cooked Dinner for Home or Easy Entertaining

Serves:  4, 6

Meal:  Rump Roast, Bacon, Broccoli and Couscous

Details:

3 pound Rump Roast

1/2 Pound or more of Premium Bacon

Homemade bouquet garni ~
            1 Bay Leaf
            Several sprigs of Fresh Parsley
            1 1/2 teaspoon of Thyme

1 Sweet Vidalia Onion

Virgin Olive Oil ~ 1/3 cup

4 cups Beef Broth

4 Green Onions

1 cup Burgundy, Pinot Noir, or other red wine
   
The most popular wine used in Burgundy, France to be sure is, well, Burgundy!...However, a more affordable choice is a Pinot Noir from California.
 Simply choose a red wine you would be happy to drink with your meal.

Method:
Prepare your slow cooker for a day of slow roasting by initially setting it on high.

Pour the 4 cups of beef booth into your slow~cooker.

"Fat gives things flavor."
~Julia Child



Next,  in a large frying pan, fry the bacon up short...not too crispy.

Throw in your chopped Vidalia onion and olive oil.
Add the rump roast to the mix to sear...I don't recommend skipping this step.  
It adds that nice brown caramelized look and added flavor.

Carefully slide the seared contents into your slow~cooker...
Add 1 teaspoon sea salt.

Drop in your homemade bouquet garni and 4 green onions.



Bouquet Garni


A classic French Country version of a bouquet garni is held together with leeks...
I plan on trying this next time.  :)   
As you see here, I simply cut a small piece of cheesecloth, filled it with my herbs, then, 
tied it closed with bakers twine.



At Last...

Pour at least 1 cup of Burgundy or Pinot Noir to the mix...maybe more!

Slow~cooker:  Set it on high for the first two hours; Reducing it to low for 2 more hours of 
"I can't wait for dinner tonight aromas..."

The French have embraced couscous as one of their favorite dishes.  It was introduced in France during the 20th century due to a heavy migration from North Africa to the European Countries.

This tender juicy roast recipe served on a fluffy bed of couscous and broccoli is a delectable rustic French Country recipe that will have them to the table before you can say..."A la bouffe!"