Burgundy beef is a traditional, but not very common French dish. The meat is cooked over time in a thick wine sauce. The need for prolonged soaking of beef in wine was probably due to the fact that in those days meat was very tough. Now there is no such need, but the old recipe is popular with lovers of French cuisine.
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You will need
-
- 1, 500 g of beef
- 8 slices of bacon
- 3 tbsp vegetable oil
- 250 g leek
- 150 g carrots
- 0.5 l of dry red wine
- 400 ml of meat broth
- 200 g fresh or canned tomato
- 1 tsp dry thyme
- rosemary and basil.
- For Burr-Magnier:
- 3 tbsp flour
- 3 tbsp butter.
- To decorate:
- 20 small white onions
- 300 g of champignons.
Instruction manual
1
Make blanched lordons from bacon. To do this, take 6-8 long thin slices of bacon, pour them with two liters of cold water. Bring to a boil and cook over low heat for 8 minutes. Drain, rinse the bacon in cold water and pat dry with a paper towel. Then lightly brown the bacon in vegetable oil.
2
Cut the beef into large cubes, about 5 cm each. Heat the pan with vegetable oil and fry the meat from all sides. Salt, pepper and put it in a pan with a thick bottom. Add the fried bacon.
3
Remove almost all fat remaining from frying pan from the pan. Dice the tomatoes, chop the carrots and leek into slices. In the remaining fat in a pan, fry the vegetables with a tablespoon of tomato paste until browned and transfer them to the meat. Pour the wine into the pan, heat it, with a wooden spatula, scrape off the leftovers from frying meat and vegetables and pour it into a pan with meat and vegetables. This process is called "deglasing."
4
Add broth to the pan, add thyme, basil and rosemary. Bring the meat and broth to a boil, reduce the heat, cover the pan with a lid and simmer slowly on the stove or in the oven at 170 degrees for 2.5-3 hours. Discard the meat and vegetables in a colander, drain the remaining broth into another container.
5
Boil the drained broth a little, beat the berr-mane into it and cook for a couple of minutes before thickening. Burr-manger is a flour and butter mixed in equal proportions. If this paste is added to the hot sauce, the butter will gradually melt and release the oiled flour into the liquid. Due to the water-repellent property of the oil, the sauce will harden more slowly.
6
Check the resulting sauce for taste, if necessary, add salt and pepper it. Pour the sauce onto the meat. Garnish with roasted whole white onions and mushrooms, chopped into quarters and sautéed in vegetable oil. If you do not serve the finished dish immediately, then bring the sauce to a boil first so that the meat and vegetables are well warmed up.