BEEF BOURGUIGNON

 

BEEF BOURGUIGNON

Chef romain
Bienvenue à nouveau mon Franchizz!
It has been a while since our last long form recipe but we're back for good. And what a better dish to start that a delicious beef bourguignon, I am no Julia Childs, but let me tell you, this recipe is worth every penny.
I also have a secret ingredient that makes a massive difference, can you guess it? I can see you've already stopped reading and already gathering the ingredients..
Well I don't blame you, let's get cooking, shall we?! Bon Appétit!
If you enjoyed this recipe, please like, comment and share and I'll catch you on the flip side.
Temps de préparation 1 heure
Temps de cuisson 4 heures 30 minutes
Resting 2 heures
Type de plat Main Course
Cuisine Français
Portions 8 portions

Équipement

  • 1 Large Dutch Oven Or Hexclad wok

Ingrédients
  

Beef Bourguignon

  • 4 lbs Stewing Beef (1.8kg) (large cubes)
  • to taste Sel casher
  • to taste Black pepper
  • 1/4 tasse Butter (60 gr)
  • 1/2 lb Double smoked bacon or Pancetta (250gr) (cut into lardons)
  • 1 lb White or red pearl onion (450 gr) (peeled)
  • 3 pièces Carrots (peeled and diced into medium cubes)
  • 4 clous de girofle Ail (peeled and smashed)
  • 4 à soupe AP flour (30 gr)
  • 2 tasses Burgundy red (500 ml)
  • 3 tasses Cremini or White mushrooms (300gr) (quartered)
  • 3 pièces Bay leaves
  • 4 tasses Beef stock (1 litre)
  • 4 brins Thym
  • 3 brins Romarin
  • 1/2 tasse 70% dark chocolate (140 gr)

Garnir

  • 8 portions Pomme Purée
  • 1/4 bouquet Parsley (chopped)

Instructions
 

BEEF BOURGUIGNON

  • Pat dry the beef cubes and season with salt and pepper
  • Place them on a resting rack to cure at room temperature while you cut all the other vegetables.
  • Heat up the Hexclad wok or Dutch oven on high heat and add cooking oil
  • When nice and hot, sear the beef on each sides making sure to not overcrowd the pan. I would highly recommend to work in batches.
  • Remove the cubes when seared and place them on a resting rack.
  • Lower the heat of the pan and add the butter.
  • When melted, add the pancetta lardons and pearl onions and caramelized (5-10 min)
  • Remove them and let it rest. Discard 1/2 of the melted pancetta fat, keep it to cook eggs or other items.
  • Add the carrot and beef back to the pot and cook it for 5 minutes or until the carrot is golden brown.
  • Sprinkle the flour over the meat and cook for a couple minutes.
  • Deglaze with red wine and stir.
  • Place the lardons and bacon back in the fat.
  • Add the beef stock, garlic and herbs and stir one more time.
  • Cook for 2 hours covered on low heat.
  • After a couple hours, add the mushrooms and cook for another 2 hours.
  • Off the heat, mount with the chocolate.
  • Let it rest for a minimum of 45 min. Reheat when ready to be served.

PLATING

  • Place the pomme purée in each coupe plate and create a well. Ladle the Bourguignon in the centre of the well making sure we have a bit of every elements.
  • Garnish with chopped parsley and enjoy!
  • Bon appétit! 🙂

Vidéo

Mot clé beef, bourguignon, chef, chef romain avril, chocolate, cooking, fenchycooks, pomme puree

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