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BOEUF BOURGUIGNON
Here is a recipe for Boeuf Bourguignon
Ingredients : 1.5 kg [3.5 lbs] beef meet (silverside, chuck, neck...)
/ 100 gr [3.5 oz] lardoons / 2 onions / 2 carrots / 30 gr [1 oz]
plain flour / 50 gr [2 oz] butter / 5 cl [2 fl oz] oil / 2 peeled
and crushed garlic cloves / 1 1/2 bottle red wine (burgandy type)
/ 1 bouquet garni (parsley, thyme / bayleaves...) / salt & pepper.
- Prepare and cut the meat in regular pieces ; peel the carrots
and onions and
cut the into thin slices.
- In a casserole, heat the butter and oil and brown the lardoons,
the meat
pieces, then add
the carrots and the onions. When browned, spread with the flour
and cover
with the wine.
Add the crushed garlic and the bouquet garni ; season with salt
& pepper.
- Cover and simmer for 2 to 3 hours (this time will depend on the
choice
of the meat and the size of the pieces ; prick the meat with a fork
to test
if it is cooked enough).
- When cooked, if the sauce is too liquid, take the meat and herbs
out, then reduce it for a few minutes.
Serve.
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