Best Dried Bouquet Garni By Toula Patsalis Recipes

WINE-BRAISED BEEF

Steps:

• For the marinade, in a mixing bowl combine the burgundy, carrots, onions, red wine vinegar, and olive oil. Make your bouquet garni, using cheesecloth (several thicknesses). Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth. Bring the edges together and tie with kitchen string.
• Place the been in a plastic bag set in a shallow dish. Pour the marinade over the meat; add the bouquet garni. Close the bag. Marinate the meat in the refrigerator for 10 hours or overnight. Turn the bag occasionally.
• Drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper toweling.
• In a heavy, oven-going Dutch oven cook the bacon until crisp; remove, drain, and crumble. Leave the drippings in the pot. Add the beef to the Dutch oven; brown over medium high heat. Remove the beef and set aside.
• Cook the reserved onions and carrots in the drippings until the onion is tender but not brown. Add more oil if needed. Drain off the fat. Add the beef, reserved marinade, bouquet garni, and the bacon.
• Add the undrained tomatoes and beef broth. Bring to boiling. Remove from heat. Cover with a tight fitting lid.
• Bake in a 350° oven for 1 to 1 1/2 hours.
• Stir in the black olives; heat through. Remove the meat and vegetables from the wine mixture. Arrange in a serving dish and keep warm. Discard the bouquet garni.
• Stir the flour, softened butter, salt, and pepper into a smooth paste. Stir the paste into the hot mixture in the Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
• To serve, pour the wine mixture over the meat and vegetables.

FRESH BOUQUET GARNI BY TOULA PATSALIS

Steps:

• Tie together with cotton twine. Add to the ingredients while cooking your favorite dish.

BOUQUET GARNI

Steps:

• Cut six double layers of cheesecloth in 6-inch squares.
• Cut six 5-inch pieces of string.
• Place basil, oregano, rosemary, savory, thyme, tarragon, celery seeds, if using, and garlic flakes in small bowl.
• Toss together until well combined.
• Place 1 bay leaf (3 pieces) in the center of each cheesecloth square.
• Divide the herb mixture evenly among each bundle.
• Bring edges of one piece of cheesecloth together in center.
• Tie securey with one piece of string.
• Repeat with remaining bundles.