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Boeuf Bourguignon

Boeuf Bourguignon

serve for 6

 

INGREDIENTS: ts = teaspoon tbsp = tablespoon 

 

1,5kg beef ( brisket)

1 oignon

2 carrots

150 gr bacon

150 gr mushrooms

150 gr oignons “”grelots””

30 gr flour

salt & pepper

10 gr sugar

50 gr butter

1 bouquet garni

50 cl red wine (Bourguignon)

50 cl broth (veal or chicken)

10 cl olive oil

1 celery stalk

1 pinch ginger

1 pinch paprika

1 pinch nutmeg

orange zest

10 gr 70% dark chocolate

200gr peeled tomatoes

PREPARATIONS:

 

  • The day before :
  • Cut the meat into cubes of about 5×5 cm
  • Cut the onions and carrots into large dice, and the celery stalk in two or three large sections
  • In a container, put the pieces of meat with the carrots, onions and celery. Add the orange zest (according to your taste) and the bouquet garni. Sprinkle with red wine until covering the meat. Leave to marinate for several hours (you can even marinate up to 24 hours in your fridge)
  • The D-Day
  • Peel the baby onions. Put them in a saucepan with water until halfway up. Add the butter, sugar and a little salt. Cover the pan with baking paper and drill a hole in it. Let them cook over low heat, watching for the color, which should turn amber brown
  • Cut the mushrooms. Put the bacon in a saucepan with cold water and bring to a boil. As soon as the water boils, remove the bacon. Heat a little oil in a pan. Once the oil is hot, brown the bacon. Once golden, remove them and brown the mushrooms in their place
  • Remove the meat from the marinade and dry each piece well before browning on each side in a lightly oiled casserole dish
  • Meanwhile, pour the marinade and its vegetables into a saucepan and bring to a boil
  • Once the meat cubes are coloured, add the carrots and onions to brown with the meat. Salt and pepper. Remove the excess fat and sprinkle with flour. Let the flour roast a little before wetting the meat with the marinade and the veal stock
  • Then add the peeled tomatoes and the celery stalk
  • Bring to a boil then cover your casserole dish and let it cook for two hours. During cooking stir from time to time
  • Once the meat is cooked, remove the pieces from the casserole
  • Pass the sauce to the “Chinois” and put it to heat in a pan with ginger, paprika, nutmeg and chocolate (optional). Let cook gently then add the meat and the garnish (the pearl onions, bacon, carots  and mushrooms) to briefly reheat
  • Taste and season according to your taste.

 

Garnish with fresh tagliatelle, rice or potatoes

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