Name: Bitchy Beef Bourguignonne
Ingredients: 1 Onion; coarsely chopped; 2 tb Chopped fresh parsley -or-; 1 tb Dried parsley flakes; 1 ts Crushed dried leaf thyme; 2 Bay leaves; 2 tb Coarsely ground black pepper; 2 tb Pickled green peppercorns; crushed; 2 tb Extra-virgin olive oil; 3 c Burgundy or other dry red wine; 3 lb Beef sirloin; cut in 1" cubes; 2 tb Lard; 1/4 c Unsalted butter; 1/4 c Dry brandy; 2 c Double-strength beef broth; 36 sm White boiling onions; 2 Cloves (large) garlic; minced; Salt to taste

As the messiahship of Christ involved two phases, a coming in humility to suffer and die, and a coming in power and glory to reign, so the kingdom is to be manifested in two realms: the present realm of righteousness or salvation when men may accept or reject the kingdom, and the future realm when the powers of the kingdom shall be manifested in visible glory. The former was inaugurated in insignificant beginnings without outward display, and those who accept it are to live intermingled with those who reject it until the consummation. Then the kingdom will be disclosed in a mighty manifestation of power and glory. God’s kingdom will come; and the ultimate state will witness the perfect realization of the will of God everywhere and forever.

George Eldon Ladd

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	6	Servings

INGREDIENTS

1		Onion; coarsely chopped
2	tb	Chopped fresh parsley -or-
1	tb	Dried parsley flakes
1	ts	Crushed dried leaf thyme
2		Bay leaves
2	tb	Coarsely ground black pepper
2	tb	Pickled green peppercorns; crushed
2	tb	Extra-virgin olive oil
3	c	Burgundy or other dry red wine
3	lb	Beef sirloin; cut in 1" cubes
2	tb	Lard
1/4	c	Unsalted butter
1/4	c	Dry brandy
2	c	Double-strength beef broth
36	sm	White boiling onions
2		Cloves (large) garlic; minced
		Salt to taste

INSTRUCTIONS

Combine chopped onion, parsley, thyme, bay leaves, black pepper, green
peppercorns, oil & wine in a 2-quart glass or stainless steel bowl. Stir to
blend well. Add beef, stir well & let stand at room temperature at least 2
hours, stirring occasionally. Melt lard & 2 Tbs butter in a large, heavy
saucepan. Drain beef cubes, reserving marinade. Add beef to pan; cook until
browned, stirring as needed. Add brandy and flame carefully, stirring so it
ignites well. Add reserven marinade & broth. Bring to a boil; reduce heat,
cover & simmer 2-3 hours until beef is tender. Meanwhile, prepare onions.
Cut stem & root ends off each; cook in boiling water 10 minutes, then pop
onions out of their skins. Melt remaining 2 Tbs butter in a heavy skillet;
add onions & garlic. Cook until onions are golden brown, then add to stew &
simmer at least 30 minutes longer. Taste & add salt, more wine or other
seasonings as desired. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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