Beef Bourguignon (Boeuf Bourguignon) is without any doubt one of the best stew braised in red wine ever created. Originally made with Pinot Noir, Charolais cattle and bacon.
Website:
Facebook Page:
Twiter:
Instagram:
Pinterest:
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5” DALSTRONG Knife Set Block / Gladiator Series DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″ DALSTRONG Santoku Knife – Omega Series – 7” All Clad 600 Wats immersion blender Pastry bowls Pastry bowls Le Creuset 12-inch pan Baking sheet Pro Portable Electronic Balance Cuisinart Food Processor Wire cooling rack Vollrath whisk
Beef Bourguignon Recipe
Serves 10/12.
Marinade
6lb. (3kg) beef chuck or short ribs, cut into 3 ounces (90g) portions
4 ea. shallots, chopped
2 ea. onions, chopped
4 ea. garlic cloves, crushed
2 bay leave and a couple thyme sprigs
1.5 bottles pinot noir, cooked off*
2 Tbsp (30g) olive oil
1 tsp (1.5g) ground black pepper.
Cook off wine. Throw in veggies and herbs and black pepper; let cool completely. Combine meat with marinade and oil – Refrigerate for 12 to 24 hours. Drain and pat dry meat. Save wine and discard onions, shallots, garlic and herbs.
*When using wine in marinade, if alcohol is cooked off first, the meat will absorb the full flavor of the fruit of the wine and condiments.
Searing Meat & Stew
Marinated beef chuck
8 ounces (250g) bone marrow or oxtail (optional)
1 Tbsp (15g) grapeseed oil or clarified buttter + salt
3 ounces (100g) tomato paste
0.6 cup (75g) flour
1.5 qt (1.5L) beef stock, or veal stock, or beef flavor demi (2 pouches + water)
Wine from the marinade
1 lb. (450g) uncured pork belly/pancetta, cut into 1-inch (2.5cm) cubes
1 lb. (450g) button mushroom, cleaned, bottom trimmed and cut in 2 or 4
8 ounces (250g) pearl onions, blanch for a minute and cool in ice water; peel
Bouquet: 1 ea. leek, washed. Make a slit and insert a couple of thyme sprigs, a bay leaf and 2 parsley stems; tie up with butcher twine.
More @www.brunoskitchen.net