- Scoters2 Kilogram(s)chuck or beef
- Butt of Veal1 Piece(s)or 2 bone marrow
- Pork Belly250 Gram(s)half salted pork belly
- Red Wine1,5 Liter(s)tannic red wine
- OnionsAs needed
- Mushroom400 Gram(s)mushrooms of small size
- Butter150 Gram(s)
- Shallot3 Piece(s)
- Thyme1 Piece(s)branch of thyme
- Bay Leaf1 Piece(s)
- Parsley3 Piece(s)branches of flat parsley
- Oil2 Tablespoon(s)
- Flour1 Tablespoon(s)
- Cloves garlic2 Piece(s)
- Lemon1/2 Piece(s)lemon juice
- SaltAs needed
- PepperAs neededfreshly ground pepper
This is not the simplest and most practical version of the Bourguignon Beef but we often learn a lot to follow this type of recipe. It is also distinguished by the absence of carrots and the presence of fungi.
Here is a first version of Bourguignon Beef recipe.
Preparation of the marinade
Peel and thinly slice the onion and shallots.
Make a bouquet garnished with thyme, bay leaf and parsley.
Cut the meat into 5 cm cube and arrange in a large bowl.
Pour 2 tablespoons of oil and red wine.
Pour the Marc de Bourgogne, the equivalent of a tablespoon of crushed pepper, the bouquet garni, the shallots and the onion thinly sliced and mix well.
Cover the salad bowl with cling film and marinate for 18 hours in the refrigerator, mixing occasionally.
Cooking the Bourguignon Beef
Remove the beef cubes from the marinade, let them drain and mop them
Melt 75 g of butter in a skillet over high heat.
Grab the cubes of beef in the pan on all sides for 3 to 4 minutes. Each face must be slightly scorched. For your convenience, first pan half of the cubes and then the other half. It is not always easy to cook as much meat at one time. This cooking is very important because it is she who will prevent the cubes from breaking during the long cooking.
Reserve the pieces on a rack and collect the juice.
Filter the marinade and reserve the juice.
Remove the bouquet garni to have only the onion and shallot
Peel the cloves of garlic and mash them
Heat 25 g butter in a pan
Add the onion and shallot marinade and let melt 2 minutes
Add pieces of meat and sprinkle with a tablespoon of flour
Mix well and turn over the pieces of meat
Add the cooking juices of the meat, crushed garlic cloves, veal stock and the juice of the marinade so that cover all the meat. If you do not have enough wine / marinade juice, you can add boiled beef broth and let it boil for 2 to 3 minutes
Add the bouquet garni
Put on low heat and cook covered for 2 hours. Open from time to time to eventually skim and degrease.
Preparation of the filling
Remove the rind of the pork belly and cut it into bacon.
Peel the onions.
Melt the rest of the butter in a small saucepan over medium heat.
Bake the bacon for 5 minutes without covering.
Add the onions and cook under cover for 10 minutes without getting brow.
Remove the onions and bacon and put them in their place the mushrooms previously lemon to prevent them from blackening
Let melt for 5 minutes by mixing regularly
Remove the mushrooms
Add the bacon, mushrooms and baby onions and pour them into the pan after 2 hours of cooking
Cook uncovered for 30 minutes then finish the last hour of cooking uncovered to allow the sauce to reduce to a good consistency.
Serve the casserole in the middle of the table with new potatoes steamed.
Ideas, tips & tricks
Needless to say, like any good stew that respects itself, it will be even better warmed the next day. It should be written in a law!
I advise you to always prepare the day before to serve the next day.
This dish is very friendly and I recommend it when you invite friends. You put the casserole in the middle of the table and you will see the eyes light up as soon as the first bite has been swallowed. For the record, I could even see "quasi-vegetarian" can not resist to taste the sauce.