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  • Tributechef boeuf bourguignon recipe

Tributechef boeuf bourguignon recipe

Posted on Jul 16th, 2022
by Matthew
Categories:
  • Recipes

Tributechef Boeuf Bourguignon recipe

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Tributechef boeuf bourguignon recipe. Read more below.
Tributechef boeuf bourguignon recipe, recipe Rating: 4.7
Number of votes:104


Ingredients

750 g shin of beef
100 g smoked bacon lardons
100 g button mushrooms
12  shallots or small white onions
4 clove(s) garlic
500 ml beef stock
500 ml red wine, good full bodied quality
4 tbsp olive oil
1 tbsp tomato puree
50 g plain flour
1 medium carrot
2 sprig(s) rosemary
2 sprig(s) thyme
4  bay leaves
salt and pepper
1 tbsp corn starch

Instructions

Equipment: Large frying pan, a casserole dish with lid and a slotted spoon.

Firstly, place the olive oil in the frying pan and fry the bacon lardons until crisp and golden. Remove the lardons and put them into the casserole dish.

Meanwhile peel and finely chop the garlic. Peel the shallots leaving them whole and place them in the frying pan with the fat from the lardons. When the shallots have a little colour add the garlic and fry for a further minute. To the shallots and garlic add the mushrooms again leaving them whole and continue to fry for another minute. Using the slotted spoon place the contents of the frying pan into the casserole dish, making sure to leave the bacon fat.

Take the shin of beef and trim off the outer tough sinew that surrounds each piece. You can either at this point cut the meat into bite sized chunks or leave it whole as it tends to break down anyway with the slow cooking. In a bowl season the flour with salt and pepper. Toss the meat in the seasoned flour making sure to pat off the excess. Fry the meat in the bacon fat until it begins to brown. Place the browned meat in the casserole.

Into the hot frying pan place the tomato puree. Cook for a minute then add the beef stock. Tip the whole lot into the casserole dish and add the red wine. Stir through to amalgamate all the ingredients. Make a bouquet garni by tying all the herbs tightly around the peeled carrot and submerge in the casserole. Discard after cooking. Cover the casserole dish and place in the oven for 3 hours at 150°C.

Check during the final 30 minutes the thickness and seasoning of the sauce. If needed mix up a little corn starch and water and stir in.

Serve with creamy mash and simple buttered carrots. Beautiful!

About this recipe:
This is a fantastic flavoursome dish for dinner parties which I recently rediscovered and above all is simple.

Preparation time:

ca. 45 min

Cooking / Baking Time:
ca. 3 hrs

Grade of difficulty:
medium
Calories per portion:
n/a



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Reference: Tributechef boeuf bourguignon recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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