Burgundy beef is a traditional but not very common dish in French cuisine. The meat is cooked for a long time in a thick wine sauce. The need for a long soaking of beef in wine was probably due to the fact that in those days the meat was very tough. Now there is no such need, but the old recipe is popular with lovers of French cuisine.
It is necessary
-
- 1500 g beef
- 8 slices of bacon
- 3 tbsp vegetable oil
- 250 g leeks
- 150 g carrots
- 0.5 l of dry red wine
- 400 ml meat broth
- 200 g fresh or canned tomatoes
- 1 tsp each dry thyme
- rosemary and basil.
- For Burr Manier:
- 3 tbsp flour
- 3 tbsp butter.
- For decoration:
- 20 small white onions
- 300 g of champignons.
Instructions
Step 1
Make blanched bacon lordons. To do this, take 6-8 long thin slices of bacon, pour 2 liters of cold water over them. Bring to a boil and simmer 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.
Step 2
Cut the beef into large cubes, about 5 cm each. Heat a frying pan with vegetable oil and fry the meat on all sides. Season with salt and pepper and place in a heavy-bottomed saucepan. Add seared bacon.
Step 3
Remove most of the fat from the frying pan from the pan. Cut the tomatoes into cubes, chop the carrots and leeks into slices. In the remaining fat in a skillet, fry the vegetables with a tablespoon of tomato paste until browned and transfer to the meat. Pour wine into the pan, heat it up, scrape off the leftovers from frying meat and vegetables with a wooden spatula and drain it into a saucepan with meat and vegetables. This process is called "deglazing".
Step 4
Add broth to a saucepan, add thyme, basil and rosemary. Bring the meat with broth to a boil, reduce 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. Throw the meat with vegetables in a colander, drain the rest of the broth into another container.
Step 5
Boil the drained broth a little, beat the burr-manie into it and cook for a couple more minutes until thickened. Burr-manie is flour and butter mixed in equal proportions. If this paste is added to a 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.
Step 6
Check the resulting sauce for taste, if necessary - add salt and pepper it. Pour the sauce over the meat. Garnish with sautéed whole white onions and mushrooms, cut into quarters and sautéed in vegetable oil. If you do not serve the finished dish immediately, then first bring the sauce to a boil so that the meat and vegetables are well warmed up.
