Beef bourguignon
The boeuf bourguignon, or Burgundian beef, is one of the great classics of French cuisine: the recipe was born in Burgundy, home of the famous red wine of the same name, in which beef is cooked slowly. It is a dish of peasant origin as the long cooking in the marinade allowed to make tender even a few noble cuts, available to the most modest families.
The chunks of beef and bacon are combined with stewed onions and sautéed mushrooms with parsley, cooked in separate pans. The different cooking grounds are then blended and reduced to the heat, so as to obtain an aromatic and tasty sauce with which the meat is dried. The boeuf bourguignon in France is often served as a main dish together with potatoes, rice or noodles seasoned with meat sauce... Try it yourself and you will be conquered! Unique in taste, let's find out together how to prepare it!
INGREDIENTSBeef walnut 1,5 KgBacon (brim) with rind 225 gCarrots 250 gOnions 250 gBurgundy red wine (room temperature) 1 lHot beef broth 1 lTomato paste 40 gThyme 1 BunchMarjoram 1 BunchRosemary 1 sprigLaurel 4 leavesExtra virgin olive oil 50 gSalt to tasteBlack pepper to taste
FOR SPRING ONIONSOnions 250 gBeef broth about 100 gLaurel 1 leafButter 15 gExtra virgin olive oil 20 gSalt to tasteBlack pepper to taste
FOR MUSHROOMSMushrooms 500 gGarlic 3 ClovesChopped parsley 1 spoonExtra virgin olive oil to tasteSalt to tasteBlack pepper to taste
PREPARATION
To make the boeuf bourguignon first cut the meat into cubes of 5-7 cm. Take the bacon: remove the rind and keep it aside, then remove the cartilage and cut the rest into strips. Blanch the bacon and rind in boiling water to remove impurities, then drain and transfer everything to a cast iron pot. Brown over low heat for about 10 minutes. Once browned, put the bacon in a bowl and set aside the rind. In the same pot add the meat, a few pieces at a time. Space them well and let them cook over high heat on all sides, turning them with tongs. Be careful not to burn the cooking liquid, if necessary you can add a drop of oil. Once evenly browned, transfer the meat to a plate and keep aside, always keeping the pot with the cooking liquid. At this point peel and cut into pieces both the carrots and onions. Add the vegetables to the cooking stock and cook over medium heat for 10 minutes. When they are golden add the bacon and tomato paste, then mix well. At this point also add the meat. Pour the red wine and cook for a few minutes so that most of the alcohol evaporates. Salted, peppered and add the bunch of aromatic herbs. Finally pour the hot broth, add the rind and cover with the lid. Transfer the pot to the preheated static oven at 140 °C and cook for about 3 hours. In the meantime you can prepare spring onions and mushrooms. In a pan melt the butter with the oil, then add the spring onions, salted, peppered and browned until golden brown. At this point pour the broth, cover with lid and cook for about 10 minutes. Meanwhile, clean the mushrooms and cut them into 4 parts. In another pan heat a little oil with the garlic cloves, then add the mushrooms and sauté them over high heat for about 10 minutes. Salted, peppered and scented with chopped parsley. Remove the garlic and keep aside both the onions and the mushrooms with their respective cooking stocks. After the cooking time of the meat, remove from the oven and let cool. At this point remove the aromatic bunch and rind from the pot, then take the meat and transfer it to a bowl with the mushrooms and spring onions. Add the cooking grounds and pass the mixture with a vegetable mill; Alternatively, you can use an immersion mixer and filter the mixture obtained. Pour the liquid into a saucepan and thicken on the heat of at least half of its volume. Finally, season with salt. You are ready to assemble the dish: pour the thickened cooking stock back into the pot and add the meat, mushrooms and spring onions. Your boeuf bourguignon is ready to be served!
PRESERVATIONBoeuf bourguignon can be stored in the refrigerator for up to 2 days, in an airtight container.
ADVICEFor an even more intense flavor you can marinate the meat in wine overnight.
CURIOSITYThe boeuf bourguignon was made famous by the great chef Auguste Escoffier, who reported the recipe in his cookbooks. Also contributing further to his fame was Julia Child, the cook and writer who taught Americans cooking techniques French through books and television broadcasts.
The boeuf bourguignon, or Burgundian beef, is one of the great classics of French cuisine: the recipe was born in Burgundy, home of the famous red wine of the same name, in which beef is cooked slowly. It is a dish of peasant origin as the long cooking in the marinade allowed to make tender even a few noble cuts, available to the most modest families.
The chunks of beef and bacon are combined with stewed onions and sautéed mushrooms with parsley, cooked in separate pans. The different cooking grounds are then blended and reduced to the heat, so as to obtain an aromatic and tasty sauce with which the meat is dried. The boeuf bourguignon in France is often served as a main dish together with potatoes, rice or noodles seasoned with meat sauce... Try it yourself and you will be conquered! Unique in taste, let's find out together how to prepare it!
INGREDIENTS
Beef walnut 1,5 Kg
Bacon (brim) with rind 225 g
Carrots 250 g
Onions 250 g
Burgundy red wine (room temperature) 1 l
Hot beef broth 1 l
Tomato paste 40 g
Thyme 1 Bunch
Marjoram 1 Bunch
Rosemary 1 sprig
Laurel 4 leaves
Extra virgin olive oil 50 g
Salt to taste
Black pepper to taste
FOR SPRING ONIONS
Onions 250 g
Beef broth about 100 g
Laurel 1 leaf
Butter 15 g
Extra virgin olive oil 20 g
Salt to taste
Black pepper to taste
FOR MUSHROOMS
Mushrooms 500 g
Garlic 3 Cloves
Chopped parsley 1 spoon
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
PREPARATION
To make the boeuf bourguignon first cut the meat into cubes of 5-7 cm. Take the bacon: remove the rind and keep it aside, then remove the cartilage and cut the rest into strips. Blanch the bacon and rind in boiling water to remove impurities, then drain and transfer everything to a cast iron pot. Brown over low heat for about 10 minutes. Once browned, put the bacon in a bowl and set aside the rind. In the same pot add the meat, a few pieces at a time. Space them well and let them cook over high heat on all sides, turning them with tongs. Be careful not to burn the cooking liquid, if necessary you can add a drop of oil. Once evenly browned, transfer the meat to a plate and keep aside, always keeping the pot with the cooking liquid. At this point peel and cut into pieces both the carrots and onions. Add the vegetables to the cooking stock and cook over medium heat for 10 minutes. When they are golden add the bacon and tomato paste, then mix well. At this point also add the meat. Pour the red wine and cook for a few minutes so that most of the alcohol evaporates. Salted, peppered and add the bunch of aromatic herbs. Finally pour the hot broth, add the rind and cover with the lid. Transfer the pot to the preheated static oven at 140 °C and cook for about 3 hours. In the meantime you can prepare spring onions and mushrooms. In a pan melt the butter with the oil, then add the spring onions, salted, peppered and browned until golden brown. At this point pour the broth, cover with lid and cook for about 10 minutes. Meanwhile, clean the mushrooms and cut them into 4 parts. In another pan heat a little oil with the garlic cloves, then add the mushrooms and sauté them over high heat for about 10 minutes. Salted, peppered and scented with chopped parsley. Remove the garlic and keep aside both the onions and the mushrooms with their respective cooking stocks. After the cooking time of the meat, remove from the oven and let cool. At this point remove the aromatic bunch and rind from the pot, then take the meat and transfer it to a bowl with the mushrooms and spring onions. Add the cooking grounds and pass the mixture with a vegetable mill; Alternatively, you can use an immersion mixer and filter the mixture obtained. Pour the liquid into a saucepan and thicken on the heat of at least half of its volume. Finally, season with salt. You are ready to assemble the dish: pour the thickened cooking stock back into the pot and add the meat, mushrooms and spring onions. Your boeuf bourguignon is ready to be served!
PRESERVATION
Boeuf bourguignon can be stored in the refrigerator for up to 2 days, in an airtight container.
ADVICE
For an even more intense flavor you can marinate the meat in wine overnight.
CURIOSITY
The boeuf bourguignon was made famous by the great chef Auguste Escoffier, who reported the recipe in his cookbooks. Also contributing further to his fame was Julia Child, the cook and writer who taught Americans cooking techniques French through books and television broadcasts.
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