|Preparation||Cooking||Start to finish|
|1 hour 5 min.||3 hours 15 min.||4 hours 20 min.|
|1||Cut 800 g beef in pieces, remove and dispose everything that is not good meat (skin, nerve, strong parts), it's the main secret of boeuf bourgignon: a perfect meat at the beginning.||15 min.|
|2||Cut 250 g smoked pork belly (or thick cut streaky bacon) in small pieces.||5 min.|
|3||Prepare 1 onion.||5 min.|
|4||In a big pan on medium fire, pour 3 tablespoons oil, when hot add grinded onion and bacon, mix well, pepper and some salt.||2 min.|
|5||Make cook for about 3 or 4 minutes, then remove pan from fire and with a skimmer put mixture in a plate, leave only some fat in the pan.||4 min.|
|6||Put back pan on lively fire, add meat pieces...||1 min.|
|7||...and make brown on each sides.||8 min.|
|8||When all pieces are well brown, sprinkle with 1 tablespoon flour, stir and make cook for 1 minute or 2.||1 min.|
|9||Add onion mix, stir again.||2 min.|
|10||Add 750 ml red wine.||1 min.|
|11||Stir well, scratch bottom pan to deglaze, then add 1 Bouquet garni, salt and pepper.
Reduce fire to slow, and let cook for 30 minutes.
If you get foam on top during this time, skim it and dispose.
|12||During this time, peel, wash and cut 3 carrots in pieces.||5 min.|
|13||Add them in the pan, and let cook uncovered for at least 2 hours.||2 hours|
|14||During this time, peel, wash and make cook 1 kg potatoes in water.||25 min.|
|15||During this time, peel and slice 250 g mushrooms.||10 min.|
|16||Add mushrooms in the pan about 30 minutes before serving.||1 min.|
|17||You can brown potatoes in a frying pan with 1 tbs of oil, not absolutely needed, but in my opinion much better.||5 min.|
Put everything solid from pan in a strainer on another pan.
Dispose bouquet garni.
Your goal is to have have only liquid part in the pan, and all solid part in another.
|19||Put back pan with liquid on medium fire, when boiling add 1 tablespoon cornflour mixed with some cold water.
Whip strongly to thicken sauce, then taste to check seasoning.
|20||Put back meat and vegetables in the smooth and tasty sauce, slow fire, and let stay until service time.||10 min.|
|21||Heat plates and serve with potatoes.|
For 6 people : 16.28 €
Per person : 2.71 €
|Potatoes: You can get more informations, or check-out other recipes which use it, for example: Big knife-cut chips (French fries) , Potato gratin, Warm Leek and Potato Salad, Baked potoatoes with herb butter or cream , Chicken breasts with tarragon, ... [All]|
|Beef : You can check-out other recipes which use it, like for example: Carbonnade, Roast beef "like they do it in Santa Fe", Melt-in-the mouth meat and vegetables in a sealed casserole, Home-made doner kebab, How to slow cook meat, ... [All]|
|Red wine: You can check-out other recipes which use it, like for example: Pears in red wine with blackcurrant , Rabbit civet, Oxtail Parmentier, Winemaker's toast, Coq au vin, ... [All]|
|Smoked pork belly (or thick cut streaky bacon): You can check-out other recipes which use it, like for example: Express sauerkraut, Warm lentil salad, ... [All]|
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