RECIPES
28
Bordelaise Sauce
1
1
⁄2 cups beef stock
3
⁄4 cup dry red wine
2 Tbsp. shallot, finely chopped
1
⁄
2 tsp. fresh thyme, crushed
1 bay leaf
3 Tbsp. unsalted butter, softened
2 Tbsp. all-purpose flour
1 Tbsp. chopped fresh parsley
In a medium saucepan, melt 1 Tbsp. butter. Add shallot and cook until soft, about 2 minutes. Add the rest of the butter and flour.
Stir to make a paste. Slowly add in red wine, let thicken. Add in beef stock and bring to a boil. Reduce heat and simmer for about
5 minutes. Add thyme and bay leaf. Simmer uncovered for 15 to 20 minutes. Remove bay leaf. Stir in parsley. On an RSD30 range,
place on simmer plate on low until service. On an RSE30 / MRE30 range, turn burner to setting 1. Serve warm over beef.
Makes about 2 cups sauce.
In an 8-quart stockpot, brown ground beef, drain fat and season with salt and pepper. Meanwhile, remove stems and seeds from
serrano chilis, bell peppers, and Anaheim chilis. Finely chop. Add to ground beef along with onion and garlic. Cook until fragrant.
Add cayenne, cumin, and oregano. Cook for a couple of minutes. Add tomato puree and cook. “Deglaze” with beer and let reduce
slightly. Add veal or beef stock. Stir in beans and tomatoes. If chili needs to be thickened, add tomato paste. Transfer to a simmer
plate and hold for up to 4 hours, if needed. If cooking on the RSE30, reduce heat setting to 1 and slightly push the pot off of the
burner. Since the glass absorbs heat, this will help the burner come down in temperature faster. Season with salt and pepper.
Makes about 2 quarts.
Chili con Carne
2 pound ground beef
Salt and pepper, to taste
1 red serrano chili
1 green serrano chili
1 red bell pepper
1 green bell pepper
1 Anaheim chili
1 medium onion, chopped
5 cloves garlic, chopped
2 Tbsp. ground cayenne pepper
1 Tbsp. ground cumin
1 Tbsp. oregano
8 ounce can tomato puree or tomato
sauce
1
⁄2 bottle beer
1 cup brown veal stock or beef broth
14
1
⁄2 ounce can pinto beans, drained
14
1
⁄
2 ounce can diced tomatoes
1 Tbsp. tomato paste
Salt and pepper, to taste
C
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