Cooking to overcome (II) – Bœuf Bourguignon

Ever since the confinement to our homes started, we have seen an incredible growth of gastronomic live shows, families spending hours cooking or simply people who have been encouraged to learn to cook. This makes us very happy, because, once again, the kitchen serves as social aid.

Wanting to contribute our part, we held gastronomic ‘Instagram lives’ every week with our chef Alberto Ferruz and other members of our team. In this second part, our chef and second in command Emmanuelle Baron prepares a French classic for us:

Bœuf Bourguignon
Ingredients

• 1 carrot.
• 1 onion.
• 1 head of garlic.
• 1 bottle of Bourgogne wine.
• 1lt of meat stock.
• 2 tablespoons of flour.
• 1 bouquet garni.
• Salt and pepper.
• 150gr of bacon.
• 150gr of mushrooms.
• A little chopped parsley.
• 50gr of butter.
• 5 kg of beef.
• 2 tablespoons of tomato concentrate.
• 15 grams of dark chocolate.
• 3 cloves
• Tournées a brun vegetables:
  • 3 potatoes.
  • 2 carrots.
  • 40gr of butter.
  • 2 tablespoons of sugar.
  • 100ml of water.

Preparation

1. The evening before starting your cooking, marinade the beef with the wine, a little thyme and rosemary. On the day of cooking, remove half the marianade. Cut the meat into 4 cm cubes and peel the carrot, onion and garlic. Cut the carrot into slices and the onion into brunoise.
2. In a cocotte, melt the butter, add the onion, garlic and bacon. When everything is golden brown, remove the contents and set aside on a plate. In the same cocotte, fry the meat with the whole mushrooms and the carrot slices. It’s important that everything is golden! Next, add the flour and continue to sauté, add the concentrated tomato and the chocolate (for a more creamy sauce).
3. Add wine to a 50/50 blend with the meat broth then add the bouquet garni, onion, garlic and bacon. Cover the cocotte and leave to simmer for 1 hour, occasionally stirring. After 1 hour add the other half of the broth and continue to cook for another hour.
4. Start to prepare the vegetables. Peel and cut potatoes and carrots. Put the carrot in one frying pan the potato in another: the carrot will cook before the potato. Add the butter, water, sugar and salt. Cover and let simmer. When the liquid has almost completely evaporated, we turen up the stove and start glazing, moving the vegetables as if making a pil pil.
5. Remove the bouquet garni from the cocotte, plate the meat and vegetables.

Bon appétit!