Featured Cookbook

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1. Boston or New England Clam Chowder

2. Fillet of Sole All'Agro

3. Boeuf Bourguignonne a la Tadich

Book Description

The Tadich Grill A History of San Francisco’s Oldest Restaurant, with Recipes by John Briscoe In 1849, an unassuming coffee stand was founded on the San Francisco waterfront. Enduring earthquakes, fires, and changes of name, location, and ownership, that establishment still stands, now known as the Tadich Grill, California’s oldest restaurant.

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Tadich Grill: The Story of San Francisco's Oldest Restaurant, With Recipes

Authors: John Briscoe

Date: December 2002

ISBN: 1580084257

Publisher: Ten Speed Press

Hardcover

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John Canepa, head chef at Tadich Grill from 1982 until 1996, took two first prizes at the California Restaurant Association's Culinary Exposition held in 1965 in San Francisco. This is his prize-winning recipe for the classic Burgundy beef dish, served at Tadich Grill on special occasions.

Servings: 4 to 6

• 2 pounds lean stewing beef, cut into chunks

• 1/4 cup unsalted butter

• 3 yellow onions, finely chopped

• 2 tablespoons flour

• 1 cup red Burgundy wine

• 1 cup brown veal stock

• 1 shallot, chopped

• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

• 1/2 teaspoon chopped fresh parsley or 1/4 teaspoon dried parsley

• 1 bay leaf

• Salt

• Freshly ground black pepper

1. Pat the beef pieces dry and set aside in a bowl. Melt the butter in a large stockpot over medium heat. When the butter is hot, increase the heat to medium-high and add the meat and onions. Cook, turning the meat frequently, for 6 to 8 minutes, until the meat is well seared and browned on all sides. Transfer the meat to a bowl.

2. Decrease the heat to medium-low and sprinkle the flour over the onions in the pot. Stir well to coat the onions with the flour and meat drippings. Increase the heat to medium and add the wine, stock, shallot, thyme, parsley, bay leaf, and salt and pepper to taste. Stir well to incorporate all of the ingredients. Return the meat to the pot, cover, and simmer over very low heat for 3 hours, until the beef is tender and the sauce has thickened. Serve immediately.

More From This Book:

1. Boston or New England Clam Chowder

2. Fillet of Sole All'Agro

3. Boeuf Bourguignonne a la Tadich

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