BOEUF BOURGUIGNON

mitzi's foodoo

I think it is a good idea to start this section with the film Julie & Julia and the Julia’s beef bourguignon. I have to admit that this film slightly inspired me. Not that I am going to cook according to the amazing Julia Child’s cooking book every day, but I have found it very inspirational.

Here we go. The original Boeuf Bourguignon is made with a steak meat. Well, not only Julia recommends, but it is also me, who goes for a different part. To be concrete, I use a shin of beef.

Also it is usually served with potatoes, I personally like it with a fresh baguette and grilled vegetables. Anyway, in my honest opinion, this dish is the best a day or two after.

Ingredients for 6 servings: 1,5kg of beef cut into large cubes / 170g bacon lardons / 1 tbsp sunflower oil / 1 carrot sliced / 1 onion sliced / 1 tsp salt / freshly ground pepper, to taste / 2 tbsp plain flour / 750ml Burgundy, or other red wine / 500-600ml beef stock / 1 tbsp of tomato purée / 2 cloves garlic, crushed / 1/2 tsp thyme / 1 bay leaf

For oignons glaces à brun: 750g shallots / 30g butter / 1 tbsp oil / 200ml beef stock or red wine (I use only a red wine) / bouquet garni (4 sprigs fresh parsley, 1 bay leaf, 2 sprigs fresh thyme bundled into a strip of leek or a piece of celery stalk)

For the mushrooms: 60g butter / 2 tbsp oil / 2 shallots or 1 onion, chopped / 500g button mushrooms (I use champignons)

For the roasted vegetables (all cut into chunk pieces): 1 bulk fennel / 2 carrots / 2 parsnips / 1 kohlrabi / 2 tbsp whole grain mustard / 3 tbsp olive oil / 1 tbsp maple syrup / pinch of salt and chili

mitzi's foodoo

Preparation method:

  1. Heat the sunflower oil and fry the bacon until crispy and golden-brown. Take it out with a slotted spoon and set aside. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan. Preheat the oven to 230° C.
  2. Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened. Return the beef and the bacon to the pan and season well with salt and freshly ground black pepper. Put the uncovered pot for four minutes in the oven. Steer the meat and remove it from the oven after another four minutes. Reduce temperature to 160° C.
  3. Pour the wine and the stock to the meat that it is barely covered. Add the tomato purée, garlic, herbs. On the stove, bring mixture to a boil, cover and stick to the bottom of the oven. The liquid in the pot should gently bubble the whole time. It is ready after 3-4 hours or when you can cut the meat with a fork.
  4. In the meantime, mix all the ingredients for the vegetable pan and put it covered to the oven to the beef approx. 2 hours before the beef is done. Uncover it after 11/2 hours and let it grill.
  5. Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over. Pour the wine, add the bouquet garni, cover and let it simmer for 30 minutes. If the liquid in the meantime evaporates, add some more wine. Remove herbs.
  6. In a separate frying pan, melt the remaining butter and fry the mushrooms and onion until golden-brown all over about 4 minutes. Season with salt and freshly ground pepper.
  7. Serve all together with Burgundy or a fuller, younger wines as Beaujolais, good Côtes du Rhône, Wed Emilion Claret… These wines can be also used in the basic recipe.
  8. Enjoy like Julie does!

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