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Receta Traditional Beef Bourguignon
by CookEatShare Cookbook

Traditional Beef Bourguignon
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Ingredientes

  • 4 ½ lb (2 kg) of beef shoulder, chuck or possibly stew beef
  • 1 veal knuckle or possibly 2 marrow bones
  • ½ lb (250g) of lightly salted pork belly
  • 1.5 quart (1.5l) of strong red wine
  • 35 small pearl onions
  • 14oz (400g) of small button mushrooms
  • 5oz (150g) of butter
  • 1 large onion
  • 3 shallots
  • 1 sprig of thyme
  • 1 bay leaf
  • 3 sprigs of flat parsley
  • 2 tbsps of oil
  • 1 tbsp of flour
  • 2 cloves of garlic
  • 1/3C (8cl) of strong alcohol (Marc de Bourgogne or possibly Cognac)
  • Juice of ½ lemon
  • Salt and grnd pepper

Direcciones

  1. Peel onion and shallots and mince
  2. Make a bouquet garni with thyme, bay leaf and flat parsley.
  3. Cut meat into 2in (5cm) cubes and put them in a large salad bowl
  4. Pour over meat 2tbsps of oil and red wine.
  5. Mix well
  6. Pour over meat Marc de Bourgogne, the equivalent of one Tbsp. of grnd pepper, the bouquet garni, chopped shallots and onion and mix well.
  7. Cover the salad bowl with plastic wrap and let it marinate for 18 hrs in the refrigerator, stirring from time to time.
  8. Remove beef cubes from the marinade, let them drain and wipe them
  9. Heat 2 ½ ounce (75g) butter in a pan over high heat.
  10. Brown beef cubes on all sides for 3 to 4 min. All sides should be slightly browned. To make it easier, brown the first half of the cubes and then the second half. It is not always easy to brown a large amount of meat at the same time. This is an important step in cooking because it will keep the meat from falling apart during long cooking.
  11. Put cubes on a grill and keep the cooking juice.
  12. Filter the marinade and keep the juice.
  13. Remove the bouquet garni leaving only the onion and shallots
  14. Peel and press garlic cloves
  15. Heat 1oz (25g) of butter in a pot
  16. Add in onion and shallots from the marinade and cook for 2 min
  17. Add in pcs of meat with one Tbsp. of flour
  18. Mix well and turn pcs of meat
  19. Add in the cooking juice from the meat, pressed garlic cloves, veal knuckle and marinade juice so which it covers all of the meat. If you don't have sufficient wine/marinade juice, you can add in some beef bouillon
  20. Bring to a boil for 2 to 3 min
  21. Add in the bouquet garni
  22. Put over low heat, cover and let it cook for 2 hrs. Open from time to time to skim and remove grease.
  23. Remove rind from salt pork and cut it into lardons
  24. Peel pearl onions
  25. Heat the remaining butter in a small pan over medium heat
  26. Brown lardons for 5 min without covering
  27. Add in pearl onions, cover and cook for 10 min, till they are golden brown but not browned.
  28. Remove onions and lardons and put mushrooms (which you have already put lemon juice on to avoid darkening) in the pan
  29. Let them soften for 5 min, stirring often.
  30. Remove mushrooms
  31. Add in lardons, mushrooms and pearl onions and pour them into the large pot after 2 hrs cooking time.
  32. Cover and cook for 30 min then finish cooking uncovered for one hour to reduce sauce to correct consistency.
  33. Serve from the pot in the middle of the table with new steamed potatoes.