Boeuf Bourguignon
Boeuf bourguignon is the classic Sunday dish in France, or at least one of them. Quite quick to prepare and tastes delicious. Like goulash, there are as many original recipes as there are families in France.
For a change, we won’t follow in the footsteps of the old grandmasters in our version of the Boeuf, but will lean on a contemporary interpretation by Thierry Marx.
In France it is said that the basis of Boeuf bourguignon are 2 ingredients: meat and wine from Burgundy. Since the meat in particular is difficult to obtain outside of France, we will settle for a local product. However, we are using the Burgundy wine. High tannin Pinot Noir helps the sauce develop its ‘deep’ flavor.
Depending on the interpretation, it is marinated first or not. The meat is always seared at a very high temperature, which gives it a nice roasted aroma, dusted with flour and cooked for a long time in wine and stock. There are also the classic side dishes: pearl onions, bacon and mushrooms.
Important questions
What kind if meat works best?
In France there are big discussions about what is the best choice. There are chefs who suggest using a variety of different types of meat. We believe that a piece off the shoulder (paleron in France) is the best option. Alternatively, you can also use the Wadschunken, which is already known from the goulash. However, this is sinewy and needs plenty of time to soften.
Marinate or not?
Contrary to popular belief, wine does not tenderize meat. On the contrary, if you leave the meat in the wine (acid) for too long, the meat hardens. CO2 (carbonic acid) in mineral water helps to tenderize meat. After a mineral water bath, another hour in wine helps get some flavor into the meat.
What makes the boeuf bourguignon so special?
Fry the meat cubes, dust with flour, deglaze with red wine and cook for a long time. There is a version without marinating or just with wine, but in Burgundy a version without wine is unimaginable. You then hear that it’s certainly good, but not a Boeuf Bourguignon.
Interesting:
Charolaise cattle are bred in Burgundy. Very large animals, a full-grown bull can weigh a good ton. The breed is one of the oldest bred meat breeds in Europe.
Ingredients
4 servings
– 1 kilo of beef, preferably from the shoulder
– 1 liter of mineral water
– 1 bottle of red wine, ideally a Pinot Noir from Burgundy with a high tannin content
Marinade:
– 100 grams of carrots
– 100g celery
– 1 clove of garlic
– a small bouque garni (thyme, parsley and bay leaf)
– 100 g diced bacon
– 40g flour
– 750ml rich beef stock
– 15 pcs (250g) pearl onions
– 5 pcs small carrots
– 100g mushrooms
For garnish:
– 2 tablespoons fresh horseradish (horseradish)
– 1 bunch of parsley
Refining
As with all beef stews, you can ignite all stages of the Umami Booster. Mix in some demi-glace, mushrooms (sliced or as a broth), soy sauce.
CULINAMUS
For our Culinamus Boeuf we stick to the recipe presented. Like goulash, boeuf bourguignon tends to get better when reheated. So feel free to cook a large portion and enjoy it over a few days.
Preparation
15 minutes & 1 hour marinating
– Cut the meat into large cubes (5 x 5 x 5 centimeters)
– Place in a bowl and marinate in mineral water (covered) for 1 hour.
– Cut the bacon into small cubes
– Cut the carrots and celery into small cubes
– Prepare bouquet garni
– Weigh the flour
– Prepare beef stock
Cooking
3 hours
– Take the meat out of the mineral water (after 1 hour) and marinate in red wine for 1 hour with bacon, carrots, celery, garlic,leeks and with Bouque Garni.
– After one hour remove the meat, drain and pat dry (less liquid when searing)
– separate wine and garnish (strain wine)
– Sear the meat on all sides in a casserole dish with oil. (roasted flavors)
– Add the garnish (carrots, celery, garlic) and roast
– Dust the meat with flour, roast briefly
– Add wine (from the marinade).
– Flambé to evaporate the alcohol from the sauce.
– Add Beef stock, bouque garni.
– Cook for 2 hours in a closed pot at 200 degrees top and bottom heat in the oven. (or 3 hours at 165)
-Meanwhile brush small onions with some oil, add some butter, salt and cook with some mineral water (without lid)
– Peel the carrots and glaze with butter and mineral water
It’s easier with the onions and carrots if you cook them in the steamer or sous vide and then caramelize them in the frying pan for a few minutes.
– Cut the mushrooms and stew them in some beef stock (not too long so that the bite remains)
Serve when the side dishes and meat are done.
and what comes next?
This goes well with mashed potatoes (also available on CULINAMUS) or simply a piece of bread. When it comes to drinking, we naturally have to stay in Burgundy, in accordance with the origin of the dish, and suggest a full-bodied red: Domaine Chandon de Briailles, Savigny-les-Beaune 2017, alternatively, of course, a fine Zweigelt from Burgenland, for example a Heideboden from Umathum.
CULINAMUS!