Bœuf Bourguignon – 勃艮第紅酒炖牛肉
食材准备如下： -Lean beef shoulder -Bacon lardons -Mushrooms -Red wine -Onions Principal ingredients 1,5 kg lean beef shoulder cut into 5 cm cubes 1 carrot, sliced 1 onion, sliced 1 celery stalk, sliced 2 garlic cloves, crushed bouquet garni peppercorns 750 ml red wine 50 ml oil 1 tbsp tomato paste 2 tbsp flour 500 - 750 ml brown veal stock bacon rind (from lardons), blanched 1 tsp salt 1/4 tsp pepper Bacon lardons 185 g salt slab bacon 1 tbsp olive oil Sautéed mushrooms 300 g cultivated mushrooms 1 tbsp oil 1 tbsp butter salt, pepper Brown-glazed onions 18 - 24 pearl onions 25 g butter 1 pinch suggar salt 【Croûtons（法餐通常用面包做主食,喜欢白米饭的各位可以省略该步骤） 3 slices sandwich bread oil and butter or clarified butter】 Decoration 3 tsbsp chopped parsley
✨Method做法步骤： 1.The day before, place the meat in a bowl with the sliced vegetables. Add the crushed garlic cloves, bouquet garni, peppercorns and red wine and marinate for 24 hours.
2.Pre-heat the oven to 180°C. Drain and separate the vegetables, the marinade liquid, and the meat (set aside the bouquet garni). Dry the meat and brown in a little oil in a frying pan. Drain the meat.
3.Heat a little oil in a large ovenproof pan and brown the sliced vegetables. Add the tomato paste, the browned meat and the flour. Mix well and place the pan in the oven for a few minutes in order to cook the flour.
4.Bring the marinade liquid to the boil, skim. Strain the liquid over the meat and mix well. Add the brown veal stock, the bouquet garni, blanched bacon rind and season. Return to the boil, cover, and cook in the oven for approximately 1¼ hours. Once the meat is cooked, remove and place in a hotel pan; cover with a damp towel. Strain the sauce and reduce to the desired consistency. Place the meat back into the sauce and simmer for 20 to 30 minutes.
5.Bacon lardons: Cut the bacon into lardons and lightly brown in a lightly oiled frying pan.
6.Sautéed mushrooms: Sauté in a frying pan with oil and butter. Season. Brown-glazed onions: Place the onions in a saucepan; add a knob of butter, pinch of sugar and salt and enough water to cover. Cook the onions over high heat to increase the speed of evaporation allowing the sugar and butter to form a caramel. Once the caramel forms, swirl the onions by shaking the saucepan to evenly color the onions.
【7.Croutons: Cut the sandwich bread slices in two diagonally then cut into heart shapes. Cook in oil and butter (or clarified butter) until lightly golden.】
***Presentation: Add bacon lardons, sautéed mushrooms and brown-glazed onions to the beef stew. Serve in the earthenware serving dish with the croûtons. Decorate with flat-leaf parsley.
食材准备如下： -Lean beef shoulder -Bacon lardons -Mushrooms -Red wine -Onions Principal ingredients 1,5 kg lean beef shoulder cut into 5 cm cubes 1 carrot, sliced 1 onion, sliced 1 celery stalk, sliced 2 garlic cloves, crushed bouquet garni peppercorns 750 ml red wine 50 ml oil 1 tbsp tomato paste 2 tbsp flour 500 - 750 ml brown veal stock bacon rind (from lardons), blanched 1 tsp salt 1/4 tsp pepper Bacon lardons 185 g salt slab bacon 1 tbsp olive oil Sautéed mushrooms 300 g cultivated mushrooms 1 tbsp oil 1 tbsp butter salt, pepper Brown-glazed onions 18 - 24 pearl onions 25 g butter 1 pinch suggar salt 【Croûtons（法餐通常用面包做主食,喜欢白米饭的各位可以省略该步骤） 3 slices sandwich bread oil and butter or clarified butter】 Decoration 3 tsbsp chopped parsley
✨Method做法步骤： 1.The day before, place the meat in a bowl with the sliced vegetables. Add the crushed garlic cloves, bouquet garni, peppercorns and red wine and marinate for 24 hours.
2.Pre-heat the oven to 180°C. Drain and separate the vegetables, the marinade liquid, and the meat (set aside the bouquet garni). Dry the meat and brown in a little oil in a frying pan. Drain the meat.
3.Heat a little oil in a large ovenproof pan and brown the sliced vegetables. Add the tomato paste, the browned meat and the flour. Mix well and place the pan in the oven for a few minutes in order to cook the flour.
4.Bring the marinade liquid to the boil, skim. Strain the liquid over the meat and mix well. Add the brown veal stock, the bouquet garni, blanched bacon rind and season. Return to the boil, cover, and cook in the oven for approximately 1¼ hours. Once the meat is cooked, remove and place in a hotel pan; cover with a damp towel. Strain the sauce and reduce to the desired consistency. Place the meat back into the sauce and simmer for 20 to 30 minutes.
5.Bacon lardons: Cut the bacon into lardons and lightly brown in a lightly oiled frying pan.
6.Sautéed mushrooms: Sauté in a frying pan with oil and butter. Season. Brown-glazed onions: Place the onions in a saucepan; add a knob of butter, pinch of sugar and salt and enough water to cover. Cook the onions over high heat to increase the speed of evaporation allowing the sugar and butter to form a caramel. Once the caramel forms, swirl the onions by shaking the saucepan to evenly color the onions.
【7.Croutons: Cut the sandwich bread slices in two diagonally then cut into heart shapes. Cook in oil and butter (or clarified butter) until lightly golden.】
***Presentation: Add bacon lardons, sautéed mushrooms and brown-glazed onions to the beef stew. Serve in the earthenware serving dish with the croûtons. Decorate with flat-leaf parsley.
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