ALL PRODUCTS | BRANDS | eSYSCO
Certified Angus Beef® Brand Announces 15th Consecutive Year Of Growth
Pork Market Update 14 October 2019
Retail Customers: Order Your Holiday Pies This Week
Restaurant Marketing Ideas
Sysco Bahamas delivers a full line of food products and a wide variety of non-food products to both independent and chain restaurant customers and other “away-from-home” locations such as healthcare and educational facilities. Locally focused, our broadline company is able to provide the hands-on customer service that sets us apart.
Learn more about our company
1 6 ounce piece chunk bacon 3 1/2 tablespoons olive oil 3 pounds lean stew beef, cut into 2-inch cubes 1 onion, sliced Salt and pepper 2 tablespoons flour 3 cups red wine, young and full bodied 3 cups beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme 1 bay leaf, crumbled 20 small white onions 3 1/2 tablespoons butter herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) 1 pound fresh mushrooms, quartered
1. Preheat oven to 450 degrees.
2. Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
3. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.
4. Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.
5. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.
6. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
7. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
8. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
9. Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
10. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
The CAB® brand of beef denotes quality and consistency suitable for fine restaurants everywhere. Steaks and all cuts of beef labelled Certified Angus Beef® must
Highlights: – Phase 1 of US and China trade negotiations could open the door to more US pork sales to that market and higher pork
Order your pies for Thanksgiving today from your BFS sales rep 4620377 Sara Lee Home Style Pumpkin Pies 6/34 oz 3401900 Sara Lee Home Style
Inspiration for your October restaurant specials and marketing! These US-based and international celebration days help you showcase your versatility and creativity via your favourite seasonal
Order wholesale grocery items, foodservice products, cleaning supplies, equipment and smallware, bottled water and beverages, coffee service and more at BFS.