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Best Beef Bourguignon Recipes

Best Beef Bourguignon Recipes


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Beef Bourguignon Shopping Tips

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Beef Bourguignon Cooking Tips

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!


Beef Bourguignon

Ingredients matter for this traditional French dish. Wine is a crucial component of beef bourguignon (you&rsquoll use a whole bottle of it!). Pinot noir is a medium-bodied wine that won&rsquot overwhelm the stew, but has a good amount of tannins that help tenderize the beef as it simmers. Be sure to choose chuck roast to trim and cut into chunks yourself, versus buying pre-cubed stew meat&mdashthose pieces of beef can come from any part of the cow and may vary in taste and fat content. Tomato paste is a super-concentrated ingredient that adds umami&mdashor savoriness&mdashto the stew.


10 tips for perfect beef bourguignon:

1. Choose the right cut
2. Make it chunky
3. Pick the wine
4. Steeping
5 Star anise
6. Sweet garlic
7. Kept-in carrots
8. Reduce to refine
9. Finishing touch
10. Better with time

1. Choose the right cut

Choosing the right cut of beef will make a massive difference. You’re after a hard-working muscle that has good marbling. Ox or beef cheek (the same thing, different name) is ideal as it holds its shape when braised and makes the sauce gelatinous. Shin, the meat from a short rib, chuck, or shoulder of beef would all also work well.

2. Make it chunky

It’s more attractive and authentic to serve one or two larger pieces of beef then lots of scrappy smaller bits. For the beef to hold its integrity, hand-cut it into large 5cm chunks (you want about two pieces per portion) and avoid pre-cut stewing beef that will disintegrate into the sauce.

3. The wine

We’ve made our recipe all wine and no stock as the braise makes its own stock while it cooks. Classic Burgundy wines are expensive and too good to cook with, so use a cheaper pinot noir which is made from the same grape used in Burgundy. We also made a version using Rioja that packed loads of flavour, but don’t tell the French…

4. Steeping

By boiling and flaming the wine you burn off the raw alcohol flavour and by steeping the beef in the hot wine, it allows the wine to penetrate the meat. This makes for a very full-bodied, winey stew. If you’re after something lighter or don’t have the time, skip the marination.

5. Star anise

We’ve borrowed from Chinese braising and added star anise which has properties that helps intensify the meatiness of the dish. It’s there to be infused and is unpleasant bitten into so try and fish it out before serving.

6. Sweet garlic

When garlic is slow-cooked it becomes mild and soft. We’ve used it to help thicken and flavour the finished sauce. When you strain the sauce, really push hard on the braised garlic bulb to release and purée the whole cloves through the sieve and into the sauce.

7. Kept-in carrots

Often discarded, we think stewed carrots are a thing of beauty so we’ve kept them chunky and invited them to the party. Pick them out when you strain the sauce and set them aside to go into the finished dish.

8. Reduce to refine

By boiling down the sauce you get to specify the consistency and flavour, leaving nothing to chance. You can scoop off any froth that forms leaving you with a more refined sauce.

9. Finishing touch

The final flourish of bacon chunks, baby onions and mushrooms is what turns a red wine stew into a bourguignon. We’ve stayed true to the classic but without them you still have a delicious braise of beef and carrots.

10. Better with time

The whole thing can be made up to three days ahead, chilled and reheated and the flavours will become more full-bodied. It can also be frozen for up to 6 months. Simply defrost and reheat.

See the full recipe for our next level beef bourguignon.


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Santa Maria Grilled Tri-Tip Beef

"Grilled Santa Maria-style tri-tip beef is a California classic," says Chef John. "If cooked properly, grilled beef tri-tip steak produces a very flavorful, extremely juicy piece of beef." The key to grilling the tri-tip is to get the signature very dark, caramelized crust black on-the outside, pink on the inside. The tips of the tri-tip will be well done or medium well done and as you slice inward toward the center, the meat will transition to medium and medium rare. So there's something for everyone. For the full Santa Maria barbeque experience, serve your grilled tri-tip with Santa Maria-style beans, salsa, and tortillas.


The Best Beef bourguignon

A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!

Ingredients

  • 2 tbsp plain flour
  • sea salt & pepper (freshly ground)
  • 1 kg shin of beef (cut into cubes)
  • 2 tbsp olive oil
  • 150 g pancetta (cut into small chunks)
  • 2 carrots (peeled and finely chopped)
  • 2 shallots (peeled & finely chopped)
  • 1 large onion (peeled & sliced)
  • 2 garlic cloves (peeled & crushed)
  • 50 ml brandy
  • 500 ml Burgundy or other red wine
  • 250 ml beef stock
  • 1 tbsp tomato puree
  • 2 bay leaves
  • 2 sprigs fresh thyme (leaves finely chopped)
  • 2 sprigs flat leaf parsley (finely chopped)
  • 25 g butter
  • 150 g shallots (peeled)
  • 200 g chestnut button mushrooms To serve
  • buttery mashed potato
  • crusty bread

Instructions

  • Step 1 For the beef, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.
  • Step 2 Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside. Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside. Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.
  • Step 3 Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. Remove the beef and vegetables and set aside.
  • Step 4 Add the red wine to the pan to deglaze, return the beef and vegetables, add the beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
  • Step 5 Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5 minutes, or until just golden-brown.
  • Step 6 Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.
  • Step 7 Serve with mashed potato and/or crusty bread, enjoy!

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Ingredients

  • #For the stew#
  • 1) Olive oil or pork fat – 2 tablespoons. (Keep some more if needed)
  • 2) Boneless stew beef – 4 pounds. (You can use sirloin tip or chuck and it should be cut into large chunks).
  • 3) Onions – 2 nos. (They should be peeled and halved).
  • 4) Carrots – 2 nos. (They must be peeled and halved).
  • 5) Garlic cloves – 4 nos. (They should be crushed).
  • 6) Red wine – 1 bottle (750 ml).
  • 7) All-purpose flour – 1/4 cup.
  • 8) Beef stock – 4 cups.
  • 9) Garni - 1 bouquet (It has to be made from thyme sprigs, parsley stems and bay leaf).
  • #For the garnishing purposes#
  • 1) Baby onions – 40 nos. (They must be peeled).
  • 2) Olive oil – 1 tablespoon. (You can keep a bit more).
  • 3) Bacon - 6 to 8 slices (They must be cut into lardons).
  • 4) Mushrooms - 16 ounces.

Beef Bourguignon

Ingredients

  • 500 ml. (2 cups) of dry red wine (Burgundy, Pinot Noir, Merlot or any dry red)
  • 100 g. (1/4 lb.) bacon, thick cut and cubed (recipe says "lardon")
  • 800 g. (

Instructions

1. Saute the beef and the bacon in 1 tablespoon of butter on medium-high heat until lightly browned. Add the onions, garlic, mushrooms and carrots and mix well. Cook for about two minutes. Place the meat and vetetables into a slow cooker.

2. Make a roux. Start the roux by melting 3 tablespoons of salted butter in a small pot on medium-high. When melted, slowly add 4 tablespoons of flour and whip continually for a few minutes until smooth. Add 250 ml (1 cup) of red wine and whip until the mixture thickens and becomes smooth and creamy. When the roux is finished, turn off the heat and add the roux to the slow cooker.

3. Add another 250 ml (1 cup) of red wine into the slow cooker. Add the beef bouillon cube and the bouquet garni.

4. Cook on low for 3 hours, checking regularly for doneness. Serve warm with rice or with potatoes.

Notes

If the sauce remains too thin, you can always thicken the sauce. To do this, mix one tablespoon of flour with two tablespoons of cold water and whisk until smooth and before adding it into the slow cooker to prevent caking. Start with less and add more until you reach the desired consistency for your sauce.


Beef Bourguignon

Ingredients

  • 500 ml. (2 cups) of dry red wine (Burgundy, Pinot Noir, Merlot or any dry red)
  • 100 g. (1/4 lb.) bacon, thick cut and cubed (recipe says "lardon")
  • 800 g. (

Instructions

1. Saute the beef and the bacon in 1 tablespoon of butter on medium-high heat until lightly browned. Add the onions, garlic, mushrooms and carrots and mix well. Cook for about two minutes. Place the meat and vetetables into a slow cooker.

2. Make a roux. Start the roux by melting 3 tablespoons of salted butter in a small pot on medium-high. When melted, slowly add 4 tablespoons of flour and whip continually for a few minutes until smooth. Add 250 ml (1 cup) of red wine and whip until the mixture thickens and becomes smooth and creamy. When the roux is finished, turn off the heat and add the roux to the slow cooker.

3. Add another 250 ml (1 cup) of red wine into the slow cooker. Add the beef bouillon cube and the bouquet garni.

4. Cook on low for 3 hours, checking regularly for doneness. Serve warm with rice or with potatoes.

Notes

If the sauce remains too thin, you can always thicken the sauce. To do this, mix one tablespoon of flour with two tablespoons of cold water and whisk until smooth and before adding it into the slow cooker to prevent caking. Start with less and add more until you reach the desired consistency for your sauce.


Ingredients

2 pounds beef chuck, cut into cubes of about 1 1/2 inches (more or less)

1 3/4 pound beef shank (including the bone), the meat cut off the bone (reserve the bone) and cut into (more or less) 1 1/2-inch cubes (see headnote for substitution)

2 tablespoons olive oil, plus additional if necessary to brown the meat

1 medium onion, cut into big chunks

3 carrots, peeled and cut into big chunks

3 stalks celery, cut into big chunks

3 cloves garlic, peeled and lightly smashed

1 to 1 1/2 cups chicken broth

Bouquet garni: 4-5 branches fresh thyme, 2 bay leaves, 10 peppercorns and a small handful of parsley tied into cheesecloth

6 ounces slab bacon, cut into lardons (rectangular bars about one inch long and 3/8-inch wide)

1 pound white or crimini mushrooms, trimmed and cut in half or quarters, depending on their size (if they're very small, you can leave them whole)

1 pound pearl onions or small boiling onions, peeled and any large ones cut in half (frozen ones are fine, too)

Salt and freshly ground black pepper to taste

2-3 tablespoons roughly chopped Italian parsley for garnish


Recipe Summary

  • 3 cups Burgundy wine
  • 2 tablespoons brandy
  • 2 onions, thinly sliced
  • 2 carrots, chopped
  • 1 sprig fresh parsley
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 10 whole black peppercorns
  • 1 teaspoon salt
  • 2 pounds cubed beef chuck roast
  • 4 tablespoons olive oil, divided
  • ¼ pound bacon, cubed
  • 2 onions, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 cloves garlic, crushed
  • 1 (10.5 ounce) can beef broth
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 pound fresh mushrooms, sliced

For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.

Preheat oven to 300 degrees F (150 degrees C).

For Bourguignon: Strain the meat from the vegetables and marinade reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.

Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.

Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.

Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.

About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.


Beef Bourguignon


This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

  • 100.0g smoked streaky bacon , sliced
  • 4 cardamom pod
  • For the celeriac mash
  • 1 bouquet garni (see know-how below)
  • 600.0g beef shin, cut into large chunks
  • 2 garlic clove , sliced
  • 250.0g chestnut mushrooms (about 20)
  • Rosemary and thyme sprigs
  • 750.0ml bottle red wine , burgundy is good
  • 1.0 tbsp tomato purée
  • 350.0g shallots or pearl onions, peeled
  • 600.0g (about 1) celeriac
  • 2.0 tbsp olive oil
  • 3.0 tsp goose fat
  • 2 bay leaves
  1. Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
  2. In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
  3. Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
  4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
  5. To make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
  6. After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper


Watch the video: Μοσχαράκι Μπουργκινιόν Επ. 30. Kitchen Lab TV. Άκης Πετρετζίκης


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