Chef Christophe gives you his recipe and the whole history of boeuf bourguignon. If you want to try: The recipe for 4 people: Ingredients: 800 g of paleron 5 cl of oil 100 g of carrots 100 g of onions 30 g of flour 1 clove of garlic 40 cl of red wine 40 cl of light brown veal stock (unbound) 3 g sugar 4 g tomato paste 1 bouquet garni (1 sprig of thyme, 1 bay leaf and 5 stems of curly parsley) Burgundy garnish: 125 g of pork belly half salt 2 cl of sunflower oil 125 g of button mushrooms 125 g of small onions 10 g of butter 3 g of caster sugar Seasoning: fine salt 4 peppercorns Preparation: Preparation of the meat 1 Degrease and cut the meat into pieces approx. 60 g Preparation of the aromatic garnish 2 Peel and wash the carrots and onions 3 Cut them into small regular dice 4 Peel, wash, degerm and crush the garlic clove 5 Wash, hull the parsley and make a small bouquet garnished Cooking 6 Salt the meat 7 Thoroughly brown the meat on all sides in the casserole dish with oil 8 Add the aromatic garnish and let it sweat for 1 to 2 minutes 9 Add the tomato paste. Cook it for 1 to 2 minutes to remove the acidity. 10 Add the flour and cook on the heat like a roux 11 Stir the pieces with a skimmer 12 Wet with the red wine 13 Add the garlic, the bouquet garni, the sugar and the peppercorns 14 Add a a little sugar to break up the acidity of the wine and the tomato 15 Add the brown veal stock until it is completely covered 16 Clean the sides of the casserole dish using a damp brush 17 Bring to the boil and immediately lower the temperature 18 Cover the stew in the oven at 170 ° C for at least 1h30 depending on the quality of the meat 19 Carefully watch the reduction of the sauce and stir from time to time during cooking Preparation of the bourguignonne garnish 20 Place the breast in a small saucepan 21 Cover completely with cold water 22 Bring to a boil and cook for 1 to 2 minutes to bring out the excess salt 23 Remove the rind and cut the pork belly into small pieces of 1 cm per side 24 Peel, wash the little ones all onions 25 Place the small onions in a single layer in the pan 26 Add water halfway up with the butter, sugar and salt to caramelize the onions 27 Cover with baking paper to limit the evaporation of the ‘water 28 Cook over very low heat for 40 minutes 29 Continue cooking until the onions are brown, the water has evaporated and the butter and sugar brown 30 Drain through a colander 31 Pour in the oil in the pan and heat over high heat 32 Sauté the bacon as soon as the oil begins to smoke 33 Place the bacon on paper towels to remove excess fat 34 Keep the pan to sauté the mushrooms 35 Wash the mushrooms and cut into quarters 36 Saute the mushrooms over high heat 37 As soon as they brown, place them on absorbent paper Decanting the stew 38 Make sure the meat is cooked 39 Decant the pieces in a bowl 40 Remove the bouquet garni and vegetables es 41 Add a small ladle of sauce on the meat and film 42 Let the sauce rest for 20 to 25 minutes in the casserole dish off the heat until the fat rises to the surface 43 Degrease the sauce and pass it through a Chinese above the meat 44 Return the whole to the casserole dish 45 Add the bacon and mushrooms 46 Simmer for 5 minutes Prepare the parsley 47 Roughly chop and wring out the parsley Dressing the beef bourguignon 48 Dress the meat slightly in a domed shape in the casserole dish or in a vegetable dish 49 Distribute the filling evenly over the top 50 Cover with the sauce without excess 51 Arrange the small glazed onions harmoniously 52 Sprinkle lightly with chopped parsley All recipes and tips on www.750g.com ——- ——– SHARE, COMMENT AND LIKE THE VIDEO!
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