This is the recipe for Sundays and holidays: because there are a few steps that make it a bit overwhelming but also because it has a truly special flavour, perfect for sharing at long family tables.
INGREDIENTS (6 people)
- 1.4 kg of Reale or Tenerone
- 2 slices of rolled bacon (about 200g)
- 300 g pickled onions
- 300 g champignon mushrooms
- 1/2 liter of red wine
- broth to taste
- 1 carrot
- 1 onion
- 1 small piece of ginger
- 1 handful of dried porcini mushrooms
- 2 spoons of flour
- rosemary, bay leaf and thyme
- 1 clove of garlic
- Salt and Pepper To Taste.
METHOD
Cut the meat into 5 cm cubes and sear in a non-stick pan on all sides.
In the meantime, cut the bacon into cubes and sweat it in the cast iron cocotte; when it has become crunchy, remove it and add carrots and onion cut into large pieces.
When the vegetables are golden brown, put the bacon, the meat and two tablespoons of flour and salt and pepper back into the cocotte: mix and put in the oven at 230 degrees for 10 minutes, stirring halfway through, to toast the flour.
Take it out of the oven and add the wine, the water from the soaked mushrooms, the tomato concentrate, the garlic clove, the flavors and enough broth to cover the meat.
Bring to the boil and then cover and put back in the static oven at 110 degrees, cooking for 3 hours.
After 3 hours, remove all the pieces of meat and a few pieces of carrot or bacon, remove the garlic and ginger and blend all the liquid. Pass through a sieve to obtain a more velvety sauce and possibly reduce over the heat if too liquid.
After having washed the cocotte, put back the pieces of meat, the sautéed champignon mushrooms, the simmered onions with a little butter and the sauce.
Heat for 10 minutes over low heat and serve, possibly accompanied by a mashed potato.
- Julia Child original video: • Boeuf Bourguignon | Th...
15 сен 2024
