In another way, this dish is called puff bourguignon. The meat is cooked in a wine sauce with vegetables. A traditional French dish with mashed potatoes and pearl onions is served.
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You will need
- - beef - 1 kg;
- - smoked brisket - 4 strips;
- - red wine - 750 ml;
- - cognac - 50 g;
- - garlic - 2 cloves;
- - carrots - 2 pcs.;
- - onions - 2 pcs.;
- - fresh parsley - 3 branches;
- - thyme - 3 branches;
- - champignons - 16 pcs.;
- - butter - 15 g;
- - pickled onion - 20 pcs.
Instruction manual
1
Rinse the meat, remove bones, muscles, films. Dice the beef. Rinse and peel the carrots, chop or grate on a coarse grater. Free the onion from the husk, finely chop into cubes. Peel and chop the garlic.
2
Cut smoked brisket into thin strips. Put the strips in a pan, heat over medium heat. Mix beef slices with salt, pepper and flour. After the plates of smoked brisket give up their fat, remove them from the pan. In a pan, place part of the meat, frying on all sides, remove and fry the next part.
3
If necessary, add vegetable oil to the pan and fry the carrots. Then add onion and garlic. Strain the vegetables for 2-3 minutes, pour in cognac, mix everything. Once the cognac has evaporated, remove the food from the pan, transferring it to the chicken bowl.
4
Prepare a gauze bag with bay leaf, thyme, parsley and pepper. Put the knot on a thread in the lobster. Next, lay out and smooth the meat together with the brisket on the vegetables. Pour dry wine into the food.
5
Place the closed ducklit with food in the oven. Cook for 3 hours at 160 degrees. After removing the meat from the oven, remove the bag of spices, put the dish on a small fire.
6
Wash the champignons, cut the hats, fry them in a pan with oil. Processed champignons put to the meat. Fry the pickled onion heads and simmer for several minutes along with the total weight. Serve beef in Burgundy with boiled new potatoes.