Herbed Milk-Clarified Pinot Noir for Beef Bourguignon

Beef Bourguignon is the ultimate comfort dish, combining tender beef, rich wine, and earthy herbs into a slow-braised masterpiece.

By infusing the milk with aromatic herbs first and then using it to clarify the wine, we create a silky, nuanced liquid that not only serves as a marinade but also becomes the perfect braising base for the dish.

Herb-Infused Milk-Washed Wine for Beef Bourguignon

Ingredients

• 1 bottle red wine (a dry Burgundy or Pinot Noir works best)

• 1 cup whole milk

• 2 sprigs fresh thyme

• 1 bay leaf

• 2-3 whole cloves

• 1 small sprig rosemary (optional, for added depth)

• 1 tsp black peppercorns

• 1/4 tsp grated nutmeg (optional, for a subtle warmth)

• Cheesecloth or a fine strainer

  
  

Step 1: Infuse the Milk

1. Pour the milk into a small saucepan and add the thyme, bay leaf, cloves, rosemary, black peppercorns, and nutmeg.

2. Heat the milk over low-medium heat until it begins to steam, but do not let it boil. Allow it to gently simmer for 5-7 minutes to extract the flavors of the herbs.

3. Remove from heat, cover, and let the milk steep for an additional 10 minutes.

4. Strain the milk to remove the herbs and set it aside. The milk should now be fragrant and ready for the washing process.

Step 2: Milk-Wash the Wine

1. Pour the red wine into a large saucepan and gently warm it over low-medium heat. Avoid boiling—it should just be warm.

2. Slowly pour the herb-infused milk into the wine while stirring gently. The milk will immediately curdle, creating curds that bind with tannins and impurities in the wine.

3. Remove the mixture from the heat and let it rest at room temperature for 30 minutes. During this time, the curds will work their magic, clarifying the wine.

Step 3: Strain the Milk-Washed Wine

1. Line a fine-mesh strainer with cheesecloth and place it over a clean bowl or container.

2. Pour the wine and curd mixture through the strainer. The clarified wine will pass through, leaving the curds behind.

3. For an extra clear result, strain the wine a second time through fresh cheesecloth.

4. Transfer the clarified wine to a clean bottle or container and refrigerate if not using immediately. It will keep for up to a week.

   
   

Using the Milk-Washed Wine to Marinate the Beef

Once your wine is clarified and enhanced with the subtle flavors of the infused milk, it’s time to marinate the beef for your Bourguignon.

How to Marinate the Beef

1. Prepare the Beef

   • Cut your beef (chuck or brisket works best) into large cubes and place it in a non-reactive bowl or a large zip-top bag.

2. Add the Clarified Wine

   • Pour the milk-washed wine over the beef until it is fully submerged. Add a sprig of thyme, a smashed garlic clove, or a slice of onion to enhance the flavor.

3. Chill and Rest

   • Cover the bowl or seal the bag and refrigerate for 4-12 hours. During this time, the wine will tenderize the meat and infuse it with balanced, aromatic flavors.

4. Drain and Dry

   1. Before cooking, remove the beef from the marinade and pat it dry with paper towels. This ensures the meat will brown beautifully during searing, creating a flavorful base for your Bourguignon.

      
      

Why Herb-Infused Milk-Washed Wine Works for Bourguignon

This technique is all about layering flavors. Infusing the milk with herbs ensures that their essence is delicately woven into the clarified wine. The milk washing softens the wine’s tannins and rounds out its flavor, creating a smoother, more refined base for both marinating and braising. The result? Beef that’s tender, deeply flavorful, and perfectly complemented by the dish’s sauce.

Cooking With the Milk-Washed Wine

After marinating the beef, don’t discard that beautifully clarified wine! Use it as the foundation for your braising liquid. Combine it with beef stock, caramelized onions, mushrooms, and your choice of vegetables to create the rich, glossy sauce that defines Beef Bourguignon.

Finishing the Dish in the Regular Technique

After marinating your beef and preparing your herb-infused milk-washed wine, it’s time to turn it all into a show-stopping Beef Bourguignon. The key is layering flavors: use the clarified wine as part of the braising liquid, combine it with additional unwashed wine for boldness, and incorporate fresh herbs and vegetables to round out the dish. Here’s how to bring it all together:

Step 1: Sear the Beef

1. Pat the beef dry:

   • After marinating, drain the beef cubes and pat them thoroughly dry with paper towels. This ensures a proper sear, which is essential for building flavor.

2. Sear in batches:

   • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of neutral oil or a dollop of butter. Sear the beef on all sides until browned. Work in batches to avoid overcrowding the pan.

3. Set aside: Transfer the seared beef to a plate and set it aside.

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Step 2: Build the Braising Base

1. Sauté the aromatics: In the same pot, add diced onions, carrots, and celery. Cook over medium heat until softened and slightly caramelized.

2. Deglaze with unwashed wine: Pour in a generous splash of unwashed red wine (about 1/2 to 1 cup) to deglaze the pan. Scrape up any browned bits stuck to the bottom—that’s pure flavor!

3. Add the milk-washed wine: Once the wine has reduced slightly, pour in the herb-infused milk-washed wine from the marinade. This will form the base of your braising liquid, bringing subtle, silky flavors to the dish.

   
   

Step 3: Braise the Beef

1. Return the beef to the pot: Nestle the seared beef cubes back into the braising liquid.

2. Add stock and herbs: Pour in enough beef stock to almost cover the meat. Toss in fresh sprigs of thyme, a couple of bay leaves, and a small sprig of rosemary for added depth.

3. Simmer gently: Bring the liquid to a gentle simmer, then cover the pot and transfer it to a preheated oven at 325°F (163°C). Braise for 2 1/2 to 3 hours, or until the beef is tender and easily pierced with a fork.

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Step 4: Add Finishing Touches

1. Prepare mushrooms and pearl onions: While the beef braises, sauté sliced mushrooms and pearl onions in butter until golden and tender. Set aside.

2. Thicken the sauce: Once the beef is done, remove the pot from the oven and transfer the beef to a plate. Skim off any excess fat from the surface of the braising liquid. Simmer the liquid on the stovetop to reduce it slightly for a more concentrated flavor.

3. Incorporate the vegetables: Stir the cooked mushrooms and pearl onions into the reduced sauce. Return the beef to the pot and gently mix to coat everything in the glossy sauce.

4. Finish with fresh herbs: Just before serving, sprinkle the dish with fresh chopped parsley for a burst of color and brightness.

   
   

Serving Your Beef Bourguignon

Serve your masterpiece over a bed of creamy mashed potatoes, buttered egg noodles, or alongside crusty French bread to soak up the sauce. The combination of tender beef, velvety milk-washed wine sauce, and bright fresh herbs is guaranteed to impress.