Recipes

Beef Bourguignon

Bruno's Beef Bourguignon - Bruno Albouze - THE REAL DEAL

Beef Bourguignon Recipe

Serves 10/12.

Marinade
6lb. (3kg) beef chuck or short ribs, cut into 3 ounces (90g) portions
4 ea. shallots, chopped
2 ea. onions, chopped
4 ea. garlic cloves, crushed
2 bay leave and a couple thyme sprigs
1.5 bottles pinot noir, cooked off*
2 Tbsp (30g) olive oil
1 tsp (1.5g) ground black pepper.

Cook off wine. Throw in veggies and herbs and black pepper; let cool completely. Combine meat with marinade and oil – Refrigerate for 12 to 24 hours. Drain and pat dry meat. Save wine and discard onions, shallots, garlic and herbs.

*When using wine in marinade, if alcohol is cooked off first, the meat will absorb the full flavor of the fruit of the wine and condiments.

Searing Meat & Stew
Marinated beef chuck
8 ounces (250g) bone marrow or oxtail (optional)
1 Tbsp (15g) grapeseed oil or clarified buttter + salt
3 ounces (100g) tomato paste
0.6 cup (75g) flour
1.5 qt (1.5L) beef stock, or veal stock, or beef flavor demi (2 pouches + water)
Wine from the marinade
1 lb. (450g) uncured pork belly/pancetta, cut into 1-inch (2.5cm) cubes
1 lb. (450g) button mushroom, cleaned, bottom trimmed and cut in 2 or 4
8 ounces (250g) pearl onions, blanch for a minute and cool in ice water; peel
Bouquet: 1 ea. leek, washed. Make a slit and insert a couple of thyme sprigs, a bay leaf and 2 parsley stems; tie up with butcher twine.

In a large and hot sautoire, drizzle some grapeseed oil, add salt (it creates a nonstick effect). Sear meat and oxtail on both sides on high heat; do not overcrowd – make 3 or 4 batches. Season each time with some salt but no pepper. Transfer seared meat in a large duch oven or pot and sprinkle flour over (singer). In the same sautoire, cook tomato paste for a few minutes and deglaze with wine from the marinade and add to the pot along with the boiling stock. Add bouquet (leek); bring to boil and cook to a simmer for 2.5 hours; covered.

Meanwhile, cook pork belly on medium heat until brown. Drain and save fat.
In a hot frying pan, saute pearl onions with a drizzle of pork fat for 5 min. Transfer to a bowl. In the same pan, saute mushrooms on high heat for about 8 min. Put back in pearl onions and bacon; reserve.

After 2.5 hours, add the mushroom-onion-bacon to the pot and cook for an additional 30 minutes. Beef bourguignon should cook very slowly for about 3 hours. Toward the end, remove the lid and skim off impurities and excess fat. Remove and squeeze off the bouquet (leek). Keep stew warm and reajust seasoning if necessary. Beef bourguignon can be refrigerated for up to 4 days or for 2 weeks vaccum-sealed.

Vegetable For Garnishing
3 lb. (1300g) large rainbow blend carrots, peeled and cut into 2-inch/5cm chunks
2 garlic cloves, crushed and 2 fresh thyme sprigs
1 lb. (450g) fennel, trimmed and halved. Cook in salted water or steam for 25 min or until done
2 lb. (900g) medium-sized yukon gold potatoes, peeled or cut into 7-sided football shape cut. Cook potatoes in salted water for 25 min or until done
1 ea. bunch Italian parsley, chopped.

Sear carrots in some pork fat, crushed garlic and thyme on high heat for 8 min. Season with salt and pepper – throw in 1/4 cup/60ml water, or stock; cover and let cook for 20 minutes or until fork tender on medium-low heat.

Serve beef bourguignon with 2.5 portions of meat per serving, 1 or 2 potatoes rubbed in olive oil and parsley, carrots, fennel and sauce. Bon appétit!

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