Comfort Food At Its Finest: Meaty, Melt-in-your Mouth Flavor Chew on this: Americans consume an average of 80 pounds of beef each year. It’s everywhere, all day: steak and eggs for breakfast, a burger for lunch, braised short ribs for dinner. It can be a key component of every daypart on your menu. We have easy, versatile solutions to bring that comforting beefy flavor with ease and convenience not just to entrees, but also to sauces and side dishes. We’re here with the inspiration, you take it from there. Featured Products MINOR’S® Beef Gravy Concentrate Product Information MINOR’S® Classical Brown Reduction Product Information Crimini Mushroom Pan Sauce Beef Bourguignon Crimini Mushroom Pan Sauce Print Ingredients Butter Shallot Garlic Crimini mushrooms Red Wine Or, use Madiera, which would add nutty and caramel notes. MINOR’S® Classical Reductions Reduced Brown Stock Fresh rosemary Fresh parsley Butter, to finish Chef Kevin Wassler Build It Melt butter and sauté shallot and garlic until lightly browned. Add sliced mushrooms and cook an additional 5 minutes. Deglaze with the red wine, reduce, and then add the Brown Stock. Allow to simmer. Finish with softened butter and chopped herbs. Beef Bourguignon Print Ingredients Bacon Chuck roast or brisket Onions Carrots Garlic Red wine Or, use cognac for a nutty, caramel flavor profile MINOR’S® Classical Reductions Reduced Brown Stock Tomato paste Fresh herbs Brown mushrooms Pearl onions Chef Kevin Wassler Build It Sauté bacon until crisp, remove from pan. Sear 2 in. chunks of beef until browned. Sauté onions, carrots and garlic in fat. Add beef and bacon to pan, deglaze with red wine. Add Brown Stock, tomato paste and herbs. Simmer then place in oven for 2-3 hours. Add mushrooms and pearl onions, simmer an additional 30 minutes. Share this recipe family: More Like This Industry Trends Feed That Ramen Addiction Industry Trends Flavor Knows No Limits Chef Britton’s Take: Is Tarragon the Forgotten Herb? Plant Forward The Big Menu Cleanup
