Prepare the marinade 24 hours before.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Boeuf Bourguignon: |
| They paved 2 kg (ox meat) Ajo (s) 42 tooth (s) Mantequilla 20 gr. CEBOLLITAS 200 gr. Sunflower oil 1 dl. Sugar 1 c.c. balsamic 2 c.s. (vinegar) cebolla (s) 2 large pork chest 200 gr. Salado salt pepper |
Ingredients to make Boeuf Bourguignon:
2. Put the Burgundy wine in a saucepan, make it boil and flame it. Let cool completely.
3. Meanwhile we will peel carrots and onions.
4. They will cut moderately.
5. Unfortunate the meat and cut it into pieces of about 70 gr., More or less 3 x 4.
6. Put meat, carrots and onions in a glass or ceramic container and cover with the wine.
7. Put on the refrigerator for 24 hours.
8. Cook the Bouf Bourguignon: Draw meat and vegetables separately.
9. Reserve the wine.
10. Heat 3 tablespoons of oil in a cocotte that supports the oven.
11. Ideally cast iron.
12. Color the meat pieces for about 5 minutes.
13. Salpimentar at ease.
14. Add the vegetable garrison.
15. Let sweat 4 more minutes stirring well.
16. Eliminate fat used.
17. Add the red wine, crushed garlic cloves and bouquet garni.
18. Make it boil and foam.
19. Moderately season with salt and pepper of the grinder.
20. Take care of salt, since the sauce when reducing can be salty.
21. Cover the casserole and put it in the oven at 200 ° for 2 and a half hours to 3 hours.
22. During this time, stir several times with a wooden spatula.
23. If in this period the sauce seems too thick, add some water so that the liquid reaches 3/4 of the height of the pieces of meat. Remove the pieces of meat and the Bouquet Garni.
24. Dump the cooking juice with carrots and onion in a mixer and spend for a good time.
25. Pass the sauce through the Chinese on the casserole.
26. Rectify the taste of the sauce and add the pieces of meat.
27. Keep over very soft fire. While the bouf is done, we prepare the aromatic accompaniment.
28. Pelar, wash and glaze (eye not to confite).
29. The chives: put them in a saucepan with 20 gr. of butter, cover with water, add 1/2 tablespoon of sugar.
30. Cover with a sulphurized paper disc cut tailored to the diameter of the pan and let it boil gently and reduce to medium heat.
31. When the water has evaporated, let the onions color in the butter and that the sugar caramelizes them.
32. Salpimentar.
33. Add the balsamic vinegar and let it fully reduce.
34. Reserve.
35. Remove the skin and cartilage of the salted pork chest, cut into not very large dice.
36. Blanque, that is, submerge them in boiling water and leave a couple of minutes to heat a spoonful of oil in a pan and saute the Lardoons.
37. When they are well golden, put them on absorbent paper and reserve.
38. Clean the mushrooms of Paris, cut them into 4. jump into oil in the pan of the Lardoons.
39. Salpimentar them and mourn them on absorbent paper.
40. reheat the Bouf Bourguignon one last time on living fire.
41. Add the bacon garnish, chives and mushrooms.
42. Serve in a deep dish with a mashed potatoes.
43. LUCK AND TO THE TORO, I SAY TO THE BOEUF BOURGUIGNON.
44. Pedro Luis.
45. for 8 people.
