Presentation Our stores Our promotions Questions answers Join us Contact New! order in line Traditional Beef Bourguignon Recipe A real recipe from the French tradition: beef bourguignon, these are pieces of beef cooked for a long time in red wine broth. Preparation time: 60min Cooking time: 2h30 Order your meat online now The ingredients (for 6 people) For the meat Braising beef (twin, collar, scoter): 1.5 kg 2 carrots 1 onion Wheat flour: 30 g 2 cloves of garlic Burgundy wine: 1.5 l Sunflower oil: 3 cl Fine salt: 6 pinches Pepper mill: 6 turns Veal stock: 40 cl For garnish : Lardons: 150 g Baby onions: 150 g Paris mushrooms: 150 g Powdered sugar: 10 g Sweet butter: 50 g Olive oil: 3 cl For the dressage: Flat leaf parsley: 0.25 bunch (s) Preparation of the recipe : The day before Cut and lightly degrease the meat. Peel and cut the carrots and onion into large chunks. Peel and degerm the garlic cloves. Put the meat and the garnish in the red wine and marinate overnight in the refrigerator. For the meat Drain the meat and the garnish, retaining the wine. Separate the filling and the meat. Remove the leaves from the parsley, keep the stems for cooking and the leaves for dressing. In a hot casserole dish, put the sunflower oil and brown the pieces of meat for about 1 minute on each side. Add the aromatic garnish, season with fine salt and cook gently for 3 minutes. Singer (that is to say add the flour) and cook again 1 min while mixing to incorporate the flour. Add the red wine and then the veal stock. Add the parsley stems and complete with water if necessary, bring to the boil then lower the heat and simmer for 2h30. When the meat is cooked , remove it from the casserole, pass the sauce through a Chinese to filter it, check its texture and if it is still too liquid, reduce it for a few minutes. Taste it and season it with salt and pepper. Pour la garniture Éplucher les champignons au couteau. Disposer les oignons grelot dans une poêle, ajouter de l'eau à mi-hauteur, 20 g de beurre et 1 cuillère à soupe de sucre. Couvrir au contact avec un papier sulfurisé et cuire jusqu'à évaporation complète de l'eau. Lorsque le sucre commence à caraméliser, ajouter 1 cuillère à soupe d'eau et bien enrober les oignons de caramel. Dans une casserole d'eau froide, mettre les lardons et faire bouillir pour les blanchir. Bien les égoutter, puis les colorer dans une poêle antiadhésive bien chaude. Réserver ensuite sur du papier absorbant. Dans la même poêle, mettre un filet d'huile d'olive et faire sauter les champignons pour les colorer. Pour le dressage Ciseler les feuilles de persil. In a dish, place the meat, pour the sauce over it and arrange the garnishes. Traditional beef Bourguignon A real recipe from the French tradition: beef bourguignon, these are pieces ... > Read more Quality service ! LOW PRICES 100% French 100% Craftsmen 10 Commitments Presentation Our stores Our promotions Questions answers Join us Contact Sitemap Terms of use Confidentiality declaration Copyright 2016 BBT | Digital future