Meat

Burgundy Beef

Burgundy Beef


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Burgundy Beef Ingredients

  1. Beef (chilled tenderloin) 1 kg.
  2. Mushrooms (champignons) 500 gr.
  3. Bacon 100 gr.
  4. 4 carrots
  5. Onion 1 pc.
  6. Shallots 12 pcs.
  7. Garlic 4-5 cloves
  8. Red wine (dry) 1 liter
  9. Wheat flour 2 tablespoons
  10. Butter 50 gr.
  11. Olive oil 50 ml.
  12. Thyme Greens 2 Sprigs
  13. Parsley 2-3 branches
  14. Salt to taste
  15. Black peppercorns to taste
  16. Bay leaf to taste
  17. Vegetable oil for frying to taste
  • Main Ingredients
  • Serving 6 servings
  • World CuisineFrench Cuisine

Inventory:

Frying Pan, Casserole, Cutting Board, Kitchen Knife, Bowl, Tablespoon, Iron Shovel, Colander, Serving Dish

Burgundy beef cooking:

Step 1: Marinate the meat.

The first step is to prepare the meat. I will make a reservation right away, we will pickle beef at least 12 hours, so if you want to cook this dish for a holiday, then start the process in the evening. By the way, meat can also be bought with layers of fat, but my family is not very happy about this, so I use clean tenderloin. Wine, of course, is desirable to find Burgundy, but if any red, but dry, is suitable, you can even make it homemade. So, since I bought a fresh piece of meat, I immediately started cooking it. If you took frozen beef, then first put it to thaw at room temperature. Now wash it thoroughly under cold running water until the last drops of blood have drained from it, and then cut it into pieces about the size of 5x5 cm... We shift into a deep bowl. Then peel the onions and garlic from the husks and wash. Cut the onion into large half rings or quarters, and crush the garlic using the flat side of the knife. Add all this to a bowl of meat, then lay out a few bay leaves, a couple of sprigs of thyme and parsley, peas and salt to taste. Fill everything with red wine. Mix, cover and send to marinate in the refrigerator 12-15 hours.

Step 2: Stew the meat.

The next day, we take the meat out of the marinade (which can never be poured out) and put it on a paper towel. While it is drying, put on a medium heat to heat the pan, pour a little vegetable oil and spread the bacon, finely chopped, in advance. We fry, stirring constantly until it gains a golden hue and allows all the fat (3-5 minutes) Then we remove it from the pan with an iron spatula and transfer it to the pan, in which we will actually cook the beef in Burgundy. And in a pan with bacon fat, spread the pieces of beef to fry until a crispy color is formed, and it is necessary to stir it periodically (5-7 minutes). As soon as the kitchen smells of fried meat, pour it into the pan two tablespoons wheat flour, carefully stir it in oil and in this form we fry beef even literally One minute. And at this time, quickly using a colander, filter our marinade from onions and other spices. The meat fried in flour is transferred to a pan with bacon and pour everything with marinade, after which we send everything to an average fire to stew. After boiling, reduce the heat, cover the pan with a lid and continue to simmer the beef about 1.5 hours.

Step 3: Cook the beef in Burgundy.

About in an hour put on a medium heat to heat the pan, and put the butter and olive oil on it. While it is heating up, we quickly peel the carrots from the peel, wash well and chop coarsely. Then we spread it in a frying pan until golden brown (about 2 minutes). At this time, peel shallots. We transfer the finished carrots to a pan with meat, and put the onions and fry them in a pan until a golden hue is formed (3-4 minutes), which then also shift to beef and continue to simmer everything under the lid. Now wash my mushrooms, cut into quarters and spread everything in the same pan to fry within 5-7 minutesstirring occasionally. Then add them to the meat and stew about 20-25 minutes. At the end, try the sauce and add salt and ground pepper to taste.

Step 4: Serve the beef in Burgundy.

As a side dish, cook boiled rice or mashed potatoes. And as an aperitif, open a bottle of red wine. Enjoy your meal!

Recipe Tips:

- - In this way, you can cook not only beef, but also pork and chicken. True, pork needs less time for marinade and stew, and it is better to cook chicken in white wine.

- - I do not recommend chopping shallots and garlic, as they simply dissolve in the sauce and will not have their own individual taste.

- - If you are not sure what kind of wine to take for cooking beef, then be guided that it should be dry and semi-sweet, and the brand, in principle, does not play a big role here.



Comments:

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