INGREDIENTS
- – Smoked bacon 200 g
- – Roast Beef 1,5 kg
- – Onion 3 models
- – Carrot 3 models
- – Garlic 5 cloves
- – Thyme 1 blade
- – Crimson wine ½ liter approx.
- – Broth ½ liter approx
- – Crushed tomato 1 cup
- – Salt and pepper
- Garrison:
- – Small onions
- – Golden mushrooms
- – Carrots
- – Butter
- – Small boiled potatoes
- – Dijon mustard
- – Parsley
Bœuf bourguignon is a conventional recipe of French delicacies. It owes its title to its two fundamental components: meat and wine, two emblematic merchandise of Burgundy.
PROCEDURE:
1. Reduce the bacon into lards and brown it within the pot the place the stew shall be cooked. Take away the bacon.
2. Brown the meat minimize into giant cubes measuring 4 to five cm on either side. Add slightly butter to realize a really even and intense browning. As soon as the meat is browned, take away from the warmth.
3. Brown the onion and carrot in matignon and the crushed garlic with out jacket. Season with slightly salt and pepper.
4. As soon as the greens are golden, add the meat and bacon to the pot. Add the purple wine, broth, crushed tomato and a sprig of thyme.
5. Let it prepare dinner at low temperature for about 3 hours till the meat could be very tender.
6. In a frying pan, brown the entire onions with butter and end cooking with slightly broth.
7. Brown the mushrooms in butter in quarters.
8. In a pan, put the carrots minimize into bias slices virtually 1 cm thick and prepare dinner with slightly water (simply overlaying them), 1 tablespoon of butter, salt and a teaspoon of sugar. Prepare dinner lined with parchment paper for about 12 minutes.
9. Serve the stew with the potatoes, onions, mushrooms and carrots as
Garrison.
10. Serve with Dijon mustard.
11. Serve with recent parsley.
