Recipe Meat Burgundy style. Calorie, chemical composition and nutritional value.

Beef Bourguignon – 7 recipes

Beef Burgundy is a classic dish of fine French cuisine, which, thanks to prolonged stewing and the use of wine, turns out to be unusually tender and soft. And the vegetable addition of onions and carrots gives the dish rich flavor notes.

Classic recipe

The appearance of a tasty meat dish with a long stewing process back in the Middle Ages was dictated by the need to preserve the food for as long as possible in the absence of refrigerators.

To bring the classics of French culinary art to life, you need:

• kilo of tenderloin;
• onion head;
• carrot;
• Bay leaf;
• 3 sprigs each of fresh rosemary and thyme;
• ½ garlic head;
• half a liter of hot broth;
• 1 bottle of Burgundy wine;
• a little flour and a piece of butter;
• salt, spices;
• vegetable oil.

Cooking method:

1. Beef is cut into portions, carrots into bars, onions into rings.
2. The meat along with chopped vegetables is poured with wine, in which it is marinated for 3 to 12 hours.
3. The meat pieces are dried on paper napkins, then rolled in flour and fried in hot oil in portions.
4. The beef laid out on a plate is sprinkled with salt and seasoned.
5. The pre-strained marinade is boiled for 2 minutes, and the extracted carrots, onions and large pieces of garlic are fried in oil.
6. Fried vegetables and meat pieces are sent to a pan, where they are poured with boiling marinade and broth.
7. The dish with herbs is stewed over low heat for 2.5 hours.
8. To obtain a uniform consistency of the sauce, the liquid is filtered and returned back to the pan with the beef.

You can use the culinary recipe of chef Ilya Lazerson and prepare stew from:

• 600 – 700 g beef pulp;
• a piece of bacon;
• 400 ml red table wine;
• 100 g shallots;
• twice as many champignons;
• sunflower oil;
• a small amount of flour, sugar, spices and salt.

Preparation stages:

1. The pulp is cut into small slices, which are fried in vegetable oil and placed in a pan, where they are stewed in ½ the stated amount of wine.
2. The bacon is chopped and stewed with the addition of water, after which mushrooms cut into slices are added to it.
3. The fried mass is sent to the meat, where another 100 ml of wine is poured.
4. The shallots are divided in half and sautéed together with a small amount of sugar in sunflower oil.
5. After acquiring a golden color, the onion frying is sent to the meat.
6. The dish is stewed until cooked with the addition of flour dissolved in the remaining wine.

How to make a dish in the oven

Roasting beef for a long time in Burgundy wine will allow you to enjoy very tender and nutritious meat.

You will need:

• 1 kg tenderloin;
• a piece of butter;
• 50 g flour;
• 2 onions;
• 2 carrots;
• garlic clove;
• 400 ml wine;
• ½ bunch of parsley;
• 1 jar of canned mushrooms;
• salt and spices.

Progress:

1. The pulp is cut into cubes, which are rolled in a mixture of flour, salt and spices, and then fried in heated butter on all sides.
2. The toasted meat cubes are transferred to a baking dish.
3. Next, chopped onions, carrots and garlic, chopped into arbitrary pieces, are placed in the frying pan.
4. After 7 minutes, wine and mushroom liquid are poured into the container, chopped greens are laid out.
5. The dressing from the pan is poured over the meat cubes.
6. The dish is baked at 180 °C for 60 minutes.
7. 25 minutes before the end of the cooking process, the lid is removed from the mold, and chopped mushrooms are added to the dish.

Beef Bourguignon in a slow cooker

Beef in a slow cooker is prepared from a simple food set and turns out very flavorful.

Taken:

• 800 g beef pulp;
• 20 g flour;
• 30 ml sunflower oil;
• 2 onions;
• 1 garlic clove;
• carrot;
• 3 tomatoes;
• 400 ml dry red wine;
• 6 black peppercorns, a sprig of thyme and a bay leaf;
• salt pepper

Sequence of actions:

1. The onion, carrot and garlic clove are chopped.
2. The beef is divided into 4 equal parts, which, after dredging in flour, are fried alternately on the appropriate mode until brown.
3. Beef pulp is laid out on a plate.
4. The vegetable mass is sautéed for 10 minutes, after which pre-prepared tomato cubes are placed into the bowl.
5. After 5 minutes, ½ of the stated amount of wine is poured in, and after 10 minutes the rest and a glass of water are added.
6. The meat is placed in the multicooker, which is switched to the “Stew” mode, after which the dish is cooked for 90 minutes.

Recipe from Julia Child

Beef Bourguignon, described in a cookbook by American chef Julia Child, turns out to be very appetizing and attractive.

To complete the recipe you should take:

• 6 slices of bacon;
• a stack of sunflower oil;
• 1.5 kg beef;
• carrots;
• large onion;
• 30 g flour;
• a bottle of wine;
• 700 ml broth;
• 20 g tomato paste;
• 2 cloves of garlic;
• 20 pcs. pearl bulbs;
• a piece of butter;
• 2 bunches of greenery;
• 450 g porcini mushrooms;
• salt and pepper.

Main stages of preparation:

1. In a Dutch oven at 230°C, pieces of bacon are fried in olive oil and placed on a plate.
2. Portioned pieces of beef are also browned there.
3. Next, a frying of carrot slices and onion cubes is prepared, to which, after acquiring a golden color, the fried meat products return.
4. The dish is salted, seasoned, dusted with flour and mixed.
5. The oven temperature is reduced to 160 °C, and wine, broth, tomato paste and chopped garlic are added to the container with the meat.
6. After 1.5 hours of baking, butter is melted in a frying pan, and chopped onions are fried one by one (about 40 minutes with the addition of 100 ml of broth) and mushroom slices.
7. A colander is placed over the pan into which the stew is placed.
8. The wine sauce is simmered on the stove to remove the fat that has evaporated from the meat.
9. The beef with vegetables, including onions and mushrooms, is sent back to the roasting pan, where it is poured with the prepared sauce.
10. After 5 minutes of baking, the dish is crushed with herbs and served.

In red wine

The traditional French dish is prepared using Burgundy red wine, which makes the meat simply melt in your mouth.

In addition to ½ bottle of elite alcohol, you will need:

• 4 carrots;
• 2 onions;
• 1 parsnip root;
• 1 leek;
• 2 stalks of celery;
• ½ garlic head;
• 1 kg beef tenderloin;
• 1 marrow bone;
• a little flour;
• 150 g bacon;
• a shot of cognac;
• allspice, cloves, bay leaf, salt.

During the cooking process the following actions are performed:

1. All vegetables are peeled and cut into large pieces.
2. The food and bones placed in the pan are filled with water, which should cover the contents by 3 cm.
3. The broth is cooked for 90 minutes. After the liquid boils, spices are added to the container.
4. The meat, cut into portions, is dredged in flour, fried until golden brown and poured with cognac.
5. Wine is poured into another pan, into which, after boiling, the beef and bacon are sent.
6. The meat is stewed for 120 minutes with the occasional addition of strained broth.

Gordon Ramsay's Beef Bourguignon

Braised beef Bourguignon from the famous British chef, whose restaurants have been awarded 16 Michelin stars, is simply delicious.

https://www.youtube.com/watch?v=c4hSIgeb860

However, it can also be performed at home.

The required food set consists of:

• 50 g goose fat;
• 600 g beef;
• 100 g smoked bacon;
• 350 g shallots;
• 2 bought carrots;
• 200 g mushrooms;
• ½ garlic head;
• several sprigs of rosemary and thyme;
• 20 g tomato paste;
• bottles of red wine.

To taste French food we follow this algorithm:

1. The beef is cut into pieces, which are fried in goose fat until brown, and then placed in a colander.
2. In the same deep frying pan, shallots, slices of bacon, carrot slices, mushroom slices, chopped garlic and sprigs of herbs are fried.
3. After 5 minutes, paste is added to the container and the meat is returned, from which excess juice has already drained.
4. Then wine and ½ glass of water are poured in.
5. After the contents boil, the container, closed with a lid, is placed in an oven preheated to 150 °C for 180 minutes.

Exquisite beef Bourguignon, which is proudly served in French restaurants, can be prepared independently, following only simple recommendations. Don't worry - preparing a chic dish does not require special culinary knowledge or complex ingredients.

Everything is simple and incredibly tasty!

Source: https://CreativPortal.ru/govjadina-po-burgundski-7-receptov-prigotovlenija/

Beef Bourguignon

The French are true masters when it comes to cooking. Their meat dishes are especially good. Tender beef Burgundy, stewed in wine and herbs - a real culinary masterpiece. Print recipe

Many people mistakenly believe that French cuisine is exclusively refined and pompous.

That it consists of live oysters with lemon juice, foie gras, macarons and eclairs. Of course, taste is not the last thing. But in fact, real French cuisine is designed to feed you. This is simple peasant food, filling and warming. If we talk about meat, one of my favorite recipes is beef Bourguignon.

This is what we will prepare today.

Beef Bourguignon or boeuf bourguignon

Beef Bourguignon, as you may have guessed, is the main dish of the French province of Burgundy, in the heart of France. This is one of the oldest regions of the country. It is famous above all else for two things: wine and beef. It is not surprising that they serve as the main components of the national dish.

Classic beef Burgundy takes a long time to cook, at least three hours. First, the pieces of meat are soaked overnight in dry red wine with onions and freshly ground black pepper. This way it is properly saturated with flavors and aromas.

Then each piece is rolled in flour and fried in a hot frying pan until golden brown.

Later, steep beef broth and red wine (definitely Burgundy) are added, wild mushrooms, vegetables, herbs are added and simmered over low heat until the meat becomes crumbly.

Boeuf bourguignon is served with boiled potatoes, vegetables or pasta. Or you can use fresh bread instead of a side dish. It's a pleasure to dip slices of crispy baguette into a thick, spicy wine sauce.

Meat Burgundy recipe

It is said that there is no official recipe for beef Bourguignon. But this is a common occurrence in French cuisine. The initial data is set, and then you can change the recipe at your own discretion. In this case, the constants are beef tenderloin and dry red Burgundy. But we can choose the herbs and vegetables ourselves.

I recommend fresh thyme or rosemary, classic French herbs. Both have a pleasant forest aroma that pairs well with tart red wine. Thyme is milder in my opinion. Rosemary, on the contrary, is more intense and bright. Whatever you choose, the main thing is to comply with one condition - the branches are drowned entirely in the sauce during cooking and removed when serving.

For vegetables, I recommend carrots. Moreover, the more the better, don’t skimp. Sometimes they add potatoes, garlic and small onions. You can use champignons. But it’s much easier and more flavorful to take dried wild mushrooms. Grind them into crumbs in a coffee grinder or blender, this will reveal their taste even more.

• Preparation: 30 minutes
• Cooking time: 3h 00 min
• Servings: 6 servings

Seal

Beef Bourguignon

By Nikitina Nelly 07/27/2018

The recipe is not a quick one, but the taste of the dish more than justifies the effort and time spent. Soft, juicy meat in a spicy sauce of Provençal herbs and red wine with the perfect addition of tender carrots and mushrooms. It's up to you to choose whether to serve this dish with rice or potatoes, pasta or a fresh baguette.

Step-by-step instruction

1. Rinse the beef, dry with paper towels and cut into 2x4 cm pieces. Place the meat in a glass or enamel bowl, pepper, add 1 small onion cut into rings and pour in 1 glass of dry red wine. Cover with cling film and place in the refrigerator overnight.
2. If you already have ready-made broth, great, but if not, then this is where we start.
   You can use beef broth, but mushroom broth will be no less tasty and certainly ideal for this dish. So, pour boiling water over dry mushrooms and rinse. We also need 1 carrot - peeled and cut into large pieces, 1 onion - peeled and cut in half, black pepper and bay leaf. Place vegetables, spices and mushrooms in a saucepan, add 1 liter of water, place on the stove and cook for about 30-40 minutes.
3. Peel the carrots and cut into large pieces.
   Wash the champignons, if they are large, then cut them into 4 parts, if they are small, then leave them as is. Peel the onion and cut into large half rings.
4. Dredge each piece of meat in flour.
5. Fry the beef in a saucepan.
   As soon as the meat is covered with a crust, add 2 tablespoons of flour, quickly fry and pour in 300 ml. broth and 300 ml. red wine and 1 can of peeled chopped tomatoes in their own juice. Everything will need to be moved carefully.
6. Add vegetables, mushrooms, thyme, salt and pepper.
7. As soon as the dish boils, reduce the heat, cover with a lid and simmer for at least 2 hours.
   If necessary, if the sauce thickens too much, add more broth.

You can serve with rice, new potatoes or just fresh bread.

Bon appetit!

Source: https://potionsquirrel.ru/govyadina-po-burgundski/

Beef Burgundy: recipe, selection of ingredients, cooking secrets

Sometimes it happens like this: having bought a hefty piece of meat at the market, you come home, and instead of young and juicy veal, you find quite tough and stringy beef in the package. If this happens to you, don't be upset. It just means it's time to get acquainted with the peculiarities of French cuisine.

Experienced chefs recommend casting aside doubts and pampering yourself with one of the most popular French dishes - beef Bourguignon. According to the famous culinary guru Julia Child, this dish is the most delicious beef dish ever invented in the world.

How to cook beef Burgundy? Let's talk about this in our article.

Acquaintance

Beef Bourguignon (boeuf Bourguignon) is a traditional French dish that is not too common. The dish is prepared from lightly fried and stewed pieces of beef using thick wine sauce and beef broth. Season with onions, garlic, mushrooms and carrots.

Short story

Beef Burgundy is one of the many dishes that residents of French villages originally prepared for themselves. It is known that this was a simple, everyday peasant food, which one day pleased one of the nobles who tasted it. This is how beef Bourguignon gained its place in exquisite haute cuisine.

In ancient times, peasants had to stew beef in wine sauce. The reason for this was the great toughness of the beef that ended up on the table of the common man.

After all, it was mainly the nobility who ate choice veal, while the peasants were content with the meat of old draft animals, not suitable for performing their assigned functions on the farm.

The softness of such meat could not be ensured by roasting alone.

Haute cuisine uses exclusively young beef to prepare dishes. But the masters did not abandon the use of wine sauce, since it gives the meat a unique, refined taste.

Over its long history, the recipe for beef Bourguignon has changed several times. But the basic rules for preparing the dish remained unchanged: the meat must first be fried, then it is stewed in a thick wine sauce, and after that it is simmered in the oven for a long time (more than three hours).

boeuf bourguignon and cinema

According to some experts, the real classic recipe for beef Bourguignon is still not known.

Many people prepare the dish based on the autobiographical book by English writer Julia Child, “Understanding the Art of French Cuisine,” which pays great attention to preparing the delicacy.

Actually, interest in beef stewed in Bourguignon increased after the film “Julie and Julia” was released. The film is based on the sensational book of the master.

Beef Burgundy: cooking secrets

It is known that the secrets of preparing this dish are studied in the best culinary schools in France. What are they? When preparing beef Bourguignon, the choice of ingredients, like any other dish, plays a very significant role. Experts call the main components of the recipe meat and wine.

Experts say that perhaps the key detail of the traditional recipe is the use of meat from snow-white Charolais bulls, specially bred in the county of the same name in France. Since Charolais beef is quite lean, it should be stewed with lard, after frying it.

Since Charolais bull meat is not generally available to Russian gourmets, those who want to enjoy the boeuf bourguignon dish can be content with any other dish.

The main thing is that when buying beef tenderloin or another cut, you should not take fresh meat; it is better to opt for a piece that has been aged for 2-3 weeks. Otherwise, even if you cook the beef for a long time, it will turn out to be tough.

It is recommended to use parts such as neck, shoulder blade and shoulder meat. It is better if there is a little fat in the meat.

Initially, beef tenderloin was prepared in pieces; cutting the meat began a little more than half a century ago. According to experienced chefs, beef should be cut so that you get pieces equal in size to a chicken egg.

Before frying, the beef is marinated in wine (red) for about six hours. Marinated meat gives a more golden brown crust, which prevents it from drying out during prolonged stewing.

Roasting beef also has its own nuances. According to one method, meat, cut into small pieces, is fried in a heated frying pan. In another way, beef, cut like steaks, is fried on both sides until golden brown and then cut into cubes. Some chefs believe that using this method can make meat more juicy.

What seasonings to choose?

Modern chefs, when preparing beef Burgundy, allow experiments with spices, but the classic option is to use the so-called bouquet garni, consisting of:

• eight sprigs of parsley;
• one bay leaf;
• two sprigs of thyme;
• 2-3 buds of cloves;
• several peas of allspice;
• 2-3 cloves of garlic.

About choosing wine

What distinguishes this dish from many analogues is that the Burgundy beef is stewed in wine. Many chefs consider wine to be the most important element of a recipe.

In accordance with the classic recipe, the drink must be created from pinot noir grapes (local variety). But any other wine of the best quality with characteristic fruity notes in taste, even with the most minimal amount of spices, will give the dish a rich and memorable aroma. Traditional recipes use red wines.

But, according to experts, white is also suitable for preparing the dish. In this case, it is recommended to use young meat instead of aged beef. Otherwise, the sauce will acquire an unaesthetic khaki color. It is very important to choose a good quality wine, otherwise bitterness may be noticeable in the sauce.

To fix this, chefs recommend adding dark chocolate (a couple of pieces) or currant jelly (red).

Experts say you shouldn’t skimp on wine. In addition to Burgundy varieties, Macon Village, Red Mountain and Chianti are also used.

About the process of preparing beef Bourguignon

What many people like about choosing this dish for dinner is that it requires preparation. Accordingly, the anticipation of a pleasant process is guaranteed. It is necessary to prepare the meat in advance, marinate it in wine, and the longer the beef is in the marinade, the better.

It’s not possible to prepare a delicacy spontaneously, on the fly, in 15 minutes after coming home from work. Before going to the service, housewives recommend pouring wine over the meat, calling friends at lunch and ordering them to buy all the necessary ingredients, and also grab another bottle of wine.

A pleasant evening and a delicious dinner are guaranteed to you.

Recipe for cooking a dish (with mushrooms) on the stove

There are a million different ways to prepare boeuf bourguignon, that staple meat dish of French gastronomy. The proposed recipe is one of the simplest.

Ingredients

For cooking meat use:

• beef (cut into cubes) – 1 kg;
• tomato paste – 1 tbsp. spoon;
• meat broth (on beef bone) - 1.5 cups;
• mushrooms – 50 g;
• olive oil);
• pepper;
• salt.

The sauce is prepared from:

• one carrot;
• two onions;
• two cloves of garlic;
• one bunch of onions (green);
• one bunch of parsley;
• two tomatoes;
• salt;
• pepper;
• two glasses of wine (dry red).

If the sauce is not thick enough, you can thicken it with cornmeal. To do this, it should first be diluted with a small amount of warm water.

How to cook?

They work like this:

1. The beef is poured with sauce and placed in a cold place for 5-6 hours. Then they take it out and roll each piece in flour. Next, fry the meat in a deep pan in oil (vegetable). Add tomato paste. Fry with constant stirring (do not let it brown!). The crust should not become tough.
2. Add vegetables, sauce and broth (meat). Allow the mixture to boil, then reduce the heat and cook for about 2.5 hours until the meat is soft and the sauce thickens.
3. Fry the mushrooms 15 minutes before they are ready. Add them to the pan and simmer for 15 minutes.

Serve with rice or mashed potatoes.

Another recipe (with mushrooms and bacon)

To prepare one serving of meat, use the following ingredients:

• 220 g beef tenderloin;
• 50 g bacon;
• 70 g carrots;
• 50 g champignons;
• 50 g red onion;
• parsley 0 to taste;
• 50 g long grain rice (parboiled).

To create the marinade:

• 300 ml red wine;
• 40 g onions;
• 1 g thyme;
• 1 g peppercorns.

Preparation

The whole process takes about half an hour (not including marinating time):

1. Prepare all the products necessary for marinating. Cut the meat into large cubes. Cut the onion into strips.
2. The meat is marinated in a saucepan, marinated in wine (red), onions, a little thyme and peppercorns are added. You should keep the meat in the marinade for about 3-4 hours in the cold (in the refrigerator).
3. While the meat is marinating, cut the carrots into large slices. Red onions and champignons - in large rings. Bacon is also chopped.
4. Dry the meat with a napkin. Leave the wine marinade, removing the thyme, pepper and onion.
5. Boil rice.
6. Intensively fry all the ingredients: heat a frying pan with oil (olive), being careful not to overdo it - later the fat in the bacon will melt. Fry the carrots and onions until golden brown, add bacon and champignons.
7. Heat another frying pan with oil (olive) until red-hot and quickly fry the beef on all sides. Place it in a frying pan with the prepared vegetables.
8. Add flour (one teaspoon), mix the ingredients and pour the wine marinade into them. Simmer until an acceptable consistency is achieved.

The finished dish is placed on a bed of puree or rice (hot) and decorated with a sprig of thyme.

Cooking a delicacy in the oven

Beef Bourguignon in the oven is a traditional dish of French cuisine. To prepare 6 servings use:

• beef neck, cut into pieces 5 cm thick (1.5 kg);
• 3 tbsp. l. olive oil;
• peeled and chopped carrots (large), peeled and chopped onion;
• two stalks of celery (chopped);
• two bottles of red Burgundy wine;
• two sprigs of thyme;
• a head of garlic, cut horizontally;
• 4 bay leaves;
• 50 g butter (butter);
• 225 g bacon (smoked);
• 450 g shallots (peeled);
• two tablespoons of flour;
• 375 g champignons, sliced;
• 300 ml broth (meat);
• 5 tbsp. l. cognac or brandy;
• to taste - greens (chopped).

It will take about 180 minutes.

Description of the cooking process

Prepare like this:

1. Heat one tablespoon of oil (olive) in a large saucepan. Add carrots, celery and onions, then cook for 2-3 minutes. Add bay leaf, thyme, wine and garlic. Bring to a boil and simmer over low heat for about 15 minutes. Let it cool.
2. Then place the beef in a large container and pour marinade (wine). Cover with a lid and place in the refrigerator overnight.
3. Preheat the oven to 150 C. Remove the beef from the marinade and place in a colander, set the marinade aside.
4. Heat 25 g of butter and one tablespoon. a spoonful of vegetable oil in a frying pan. Add bacon, which is cooked until golden brown. Add the shallots and transfer to a large oven-safe saucepan.
5. Heat one tablespoon in a large frying pan. spoon of oil (vest.) Add half the beef and cook until it turns golden on all sides. After this, the meat is removed and placed in a pan with vegetables, bacon and shallots. This procedure is repeated with the remaining meat.
6. Add 2-3 tablespoons of wine to the pan (for deglazing). Pour the mixture into a saucepan. Add flour, marinade (remaining) and broth, mix. Bring to a boil, cover with a lid and place in the oven for about three hours. As a result, the meat should become very tender and soft.
7. An hour and a half from the start of cooking, heat the remaining oil (a mixture of butter and vegetable) in a large frying pan and fry the mushrooms in it until golden brown. Add cognac and cook for several minutes.
8. Add mushrooms to the meat simmering in the oven, mix and return it back to the oven, where it should remain for another hour and a half.

Serve with potatoes (boiled), sprinkled with chopped herbs.

How to cook boeuf bourguignon in a slow cooker

To cook beef Burgundy in a slow cooker use:

• lean beef – 500 g;
• wine – 200 ml;
• one carrot;
• two onions;
• one head of garlic;
• butter (or vegetable oil): 100 g.

Cooking according to recipe

Prepare like this:

1. Set the multicooker to the “Frying” mode, melt the butter (butter) and fry the finely chopped onion in it until transparent.
2. While the onion is fried, peel the garlic, chop it or put it through a press and add it to the onion. Then add the carrots, chopped into strips, and continue to fry until they become soft.
3. Cut the meat into cubes (large), salt and mix with spices, and then add to the vegetables.
4. After the meat is browned, pour in wine (preferably red).
5. Set the “Stewing” mode for one and a half hours (depending on the type and quality of meat: it is enough to stew veal for one hour).

As a side dish for this meat, housewives advise using one of the light vegetable salads, pasta, French fries or mashed potatoes. Bon appetit!

Source: https://FB.ru/article/108624/uu-govyadina-po-burgundski-retsept-vyibor-ingredientov-sekretyi-prigotovleniya

La Cuisinette

Beef Burgundy is a traditional dish of French peasants, which over time has taken root in sophisticated haute cuisine.

There is no historically established, generally accepted original recipe for this dish, and in various culinary sources you can find many interpretations of its preparation. But, nevertheless, the general rules are always repeated: high-quality meat, thick rich sauce, dry red wine for stewing it and a long cooking time. The need to stew beef in wine arose in those days when meat was very tough and simple frying was not enough to make it soft and edible.

In this article, I offer you my favorite, proven recipe for roasted beef Bourguignon, which will never let you down, and the finished dish can win hearts and certainly will not leave anyone indifferent.

In my article about the main methods of preparing food, I talked in detail about such a method of heat treatment as birch cutting. Let me briefly remind you that broiling is a method of frying in an oven under a lid, when the product is immersed in a container with liquid (not to be confused with stewing, when the product is cooked in a small amount of low-boiling liquid).

We will be brining our beef, and using espagnol sauce and dry red wine as the liquid.

To prepare 6-8 servings of excellent roasted beef we will need:

• beef – 1.5 kilograms;
• dry red wine – 1 liter;
• vegetables for wine marinade (onions, carrots, stalked celery) - 150 grams each;
• herbs and spices for marinade - to taste;
• Español sauce – 1 liter.

Choose a type of meat that is suitable for long-term cooking: the shoulder part of a beef carcass, the outer part of the hip cut or sirloin.

Don't be afraid to make a big batch of this dish for your guests, and don't worry if there are some leftovers: once you try this Beef Bourguignon recipe, you'll want to come back for more.

I recommend marinating the meat the day before and taking care of preparing the espagnol sauce, then creating the main dish will not give you much trouble.

So, let's start cooking.

Prepare the meat. Thoroughly clean it of connective films and tendons. The parts of the beef carcass that are used for trimming are quite lean and will become dry during cooking. To avoid this, you need to stuff the meat with strips of lard.

You can often come across a recommendation to cut the meat into small pieces, and this is convenient, but personally I prefer to cook Burgundy beef in whole large pieces or in several large pieces; in my opinion, the dish looks much more profitable and more appetizing if the meat is cut into slices when serving.

Transfer the prepared meat to a deep bowl or pan.

Prepare the marinade. Use high-quality dry red wine, even if not the most expensive, but proven. Using wine will not be a transfer of the product; we will use it first for marinating meat, and then for browning.

I recommend hot wine marinating for meat: bring the wine to a boil and cool slightly, to a temperature of 80-900C. When heated, excess alcohol vapor will evaporate from the wine, and the meat will not be sour, as when cold marinated in a large amount of wine.

For the flavoring component of the marinade, take vegetables, herbs and spices. Use onions, carrots and stalked celery in equal shares, 150 grams each. As herbs and spices, use bay leaf, thyme, parsley stems, garlic, allspice, black pepper, and cloves to taste. Add a little coarse salt to the marinade, but do not overdo it, since the salt will still be used during the cooking process.

Pour hot wine over the meat and vegetables in such an amount that it completely covers the meat. If the marinade was not enough or the piece of meat is too large, then it’s okay, you just need to occasionally turn the meat in the marinade.

Marinate the meat for 8 to 12 hours or more, depending on the size of the piece of meat. The most ideal solution would be to marinate the meat the day before cooking and put it in a cool place to marinate.

Also, be sure to prepare the required amount of espagnol sauce the day before.

The meat is marinated, you can start creating the dish. Strain the marinade, remove the vegetables from it, and leave the wine.

Dry the meat thoroughly.

Season the meat with a small amount of coarse salt and fry in hot fat until a crust forms.

Place the fried meat in a suitable deep, thick-walled bowl, ideally cast iron.

Pour the strained red wine marinade over the meat.

Add espagnole sauce.

The resulting brining liquid should not cover the entire meat, ⅔ of its volume is enough.

Bring the meat and liquid to a boil on the stove over high heat, skim off any excess foam that forms.

Preheat the oven to 1800C.

Cover the dish in which the beef will be cooked with a tight lid and place in the oven for 2.5-3 hours. Periodically turn the meat and pour the sauce over it; This technique will ensure that the meat gets a nice, shiny coating as it cooks.

When the allotted time comes to an end, you can salt the almost finished dish to taste: taste the sauce and decide whether additional salt is needed.

At the end of cooking, remove the meat from the container in which it was cooked, place it in a bowl and keep in a warm place.

Strain the liquid in which the beef was cooked through a fine sieve. We will use it as an accompanying sauce for the main dish. There is no need to thicken the sauce additionally; it turns out very rich and thick.

Have you tried the sauce yet? He is magnificent, incomparable, unimaginable!

Every time I taste this meat sauce, I close my eyes and feel an incredible range of taste emotions. Its taste is deep, rich, multifaceted. The main accord is the rich meaty taste, which is obtained through the use of red veal broth in Espanol sauce and the precious juices that the meat gives to the sauce. Next, you can feel how the vegetable range of the sauce is revealed: carrots and onions, pureed in Espanola. Next comes the taste of wine and the vegetables and herbs infused with it that were used for the marinade. And the final chord will be notes of spicy spices, completing the flavor composition of this incredible meat sauce.

Yes, it is the sauce that plays the main role in the finished dish.

We will go even further and enrich the taste of the sauce with side dishes that are suitable in their taste characteristics for beef Bourguignon. Add fried mushrooms and sugar-glazed onions to the sauce.

Fry a small amount of mushrooms in butter.

Separately prepare the glazed onions.

Add mushrooms and onions to the meat sauce, stir and heat together for 5-10 minutes.

Serve the whole pieces of meat on a plate or cut it into slices about 5 millimeters thick.

Add a wonderful aromatic meat sauce with mushrooms and onions to the meat, sprinkle with chopped parsley. An excellent side dish for this dish would be soft, fluffy mashed potatoes.

Voila! – beef, broiled in Burgundy style, is ready!

The meat turns out very tender, has a multifaceted taste and incredible aroma, and the meat sauce gives the most important feeling of completion to the finished dish.

Prepare excellent Bourguignon-style beef, and this dish will become, if not your signature dish, then it will definitely take its rightful place in holiday menus.

I wish you successful culinary experiments and amazing tastes, friends!

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browning wine marinade meat espagnol

Beef Burgundy - classic recipes for meat stewed in wine

Beef Bourguignon (Boeuf Bourguignon), an old traditional dish of French peasants, eventually became part of the recipes that glorified French haute cuisine. The dish was born in Burgundy, a region where wine flows like a river, summers are warm, and winters are cold.

Hearty dishes invented by local peasants many centuries ago helped to survive the cold. Therefore, in Burgundy they not only drink wine, they also fry, bake and stew with it. Including beef, which is often tough and simple frying does not improve the situation.

Over time, Boeuf Bourguignon has undergone so many changes that the real recipe has long become a mystery. However, it is reliably known that wine sauce and the technology of frying meat have been preserved for a long time.

Burgundy beef does not cook as quickly as we would like, but it turns out so tasty and juicy that it is worth your time. In the classic version, red wine is taken. But white is also suitable, but in this case it is better to prepare the dish from veal.

French chefs advise not to use steamed beef for cooking, since the meat will become tough during prolonged stewing. Take aged, or frozen. The best part is the flesh from the shoulder and neck. A small amount of fat is welcome.

Beef stewed in Burgundy wine - recipe (step by step)

This recipe can rightfully be called a classic, but the version is simplified and adapted for easy everyday cooking. Below you will get acquainted with a more complete, classic version.

Take:

• Beef shoulder – 1 kg
• Red wine – 750 ml.
• Bacon – 100 gr.
• Shallots – 2-3 pcs.
• Carrots – 400 gr.
• Garlic cloves – 3-4 pcs.
• Butter – 40 gr.
• Toma paste - large spoon.
• Flour – 2 large spoons.
• Bouquet Garni.
• Olive oil, salt.

Step by step recipe:

Cut the meat into small steaks (or just slices).

Peel the shallots and chop as finely as possible. Cut the bacon into small pieces.

Carrots can be cut into rounds, or into sticks like the one in the photo.

Crush the garlic with a knife (just press the cloves a few times, it will release the aroma better).

Make a Garini Bouquet using aromatic herbs. Cut a small piece of leek and unwrap it. Place a sprig of parsley, rosemary, thyme and a stick of celery and a couple of bay leaves inside.

Add some olive oil to the frying pan and add butter. Wait for it to bloom. Fold in the chopped bacon and shallots. Fry until beautifully golden.

Place the beef pieces into the roast. Continue cooking, frying the meat until lightly browned. There is no need to salt the dish yet.

Transfer the meat to a plate, do not remove the onions and bacon. Add carrots to them. Fry for a couple of minutes.

Add flour. First, one spoon, mix the contents, and add another. After a couple of minutes, proceed to the next step.

Now comes the tomato paste. Place and stir. Cook for a few more minutes.

Start adding red wine. Add in portions, stirring continuously so that no flour lumps remain. Continue until the wine runs out.

Season with salt and pepper and bring to a boil. Submerge the beef pieces until they are completely coated in the sauce.

Add garlic cloves and bouquet garni. Drown, cover with a lid. Leave to simmer over low heat. Or put it in the oven, it makes no difference. Extinguishing time is 3 hours.

-Julia Child's Beef Bourguignon Recipe

Anyone who watched the movie “Julie and Julie” probably remembered this dish. Would you like to cook and see for yourself the divine taste? I’m sharing a real “boeuf bourguignon” based on a recipe from that same Julia Child cookbook.

Beef Bourguignon - a classic recipe

There are as many authors as there are recipes that claim to be classics. I offer a complex version of meat stewed in wine, but I advise you to take a risk by preparing a real French Boeuf Bourguignon.

The ingredients include pearl onions, which you may not find. Remove it from cooking. Some points, or rather names, may not be clear to you.

Please read this short explanation carefully to make it easier to navigate and prepare.

Bacon lardons. To prepare them, cut a piece of bacon into long strips, place in a small saucepan, and cover with 2 liters of water (cold). Bring to a boil, cook slowly for 5-10 minutes. Then rinse with cold water and dry with a paper towel.

Bouquet Garni. In France, this is a very popular mixture of herbs. As a rule, it includes parsley, bay leaf, thyme, clove buds, rosemary, allspice, and garlic cloves. Usually they are tied or put in a bag, but this is not a prerequisite. You can make a bouquet yourself, excluding seasonings if you don’t find something.

Broth for Burgundy meat.

• The meat intended for cooking the broth is first fried in sunflower oil along with the bone. Add coarsely chopped celery root, carrots and onions to the pan. After frying briefly, place the contents of the pan in the oven for half an hour at 240 o C.
• Then put everything into a saucepan, add water, completely covering the contents. Add leeks, finely chopped tomato, bouquet garni, a couple of garlic cloves and celery stalks.
• Boil for 20-30 minutes, then strain and use to prepare beef.

Now that you are sufficiently armed with knowledge, let's move on to actually cooking meat in Burgundy.

You will need:

• Beef tenderloin – 800 gr.
• Broth – 250 ml.
• Bouquet Garni.
• Onions, onions - 2 medium specimens.
• Pearl onions, canned – 150 gr.
• Carrots – 2 small.
• Tomatoes – 150 gr.
• Mushrooms – 300 gr.
• Bacon lardons – 6 pcs.
• Butter – 2 tablespoons.
• Flour – 2 tablespoons.
• Sunflower oil – 3-4 tablespoons.
• Dry red wine – 400 ml. + 100 ml.
• Salt pepper,

How to cook:

1. Cut the beef tenderloin into portions. Dry with napkins.
2. Heat oil in a frying pan and quickly fry the lardons. Transfer them to a plate. Place the meat pieces in their place. Fry on both sides.
3. Place the browned meat and lardons into the pan. Pepper and add salt.
4. Instead of meat, place randomly chopped carrots and onions in the pan. Fry, add to the pan with the meat.
5. Pour 400 ml into a hot frying pan. wine, after a couple of minutes pour it into the pan. Next, add the bouquet of garni and tomatoes to the pan, pour in the broth prepared in advance.
6. Place the pan on the highest heat possible. After boiling, reduce the heat. Simmer the meat for 1.5-2 hours. The pan can be placed in the oven at 180 o C.
7. After the specified time has passed, remove the beef. Strain the resulting wine sauce. Add another 100 ml to it. guilt.
8. Place a portion of butter in a frying pan and melt it. Add flour and fry a little, breaking up any lumps. Add to the sauce to thicken it.
9. In an old portion of oil, fry the sliced ​​mushrooms. Add to meat.
10. Instead of mushrooms, add pearl onions. Fry a little, add to the meat.
11. Combine the meat with the prepared thick sauce. Cover with a lid and place in the oven for 20-30 minutes at 170 o C.

Meat Burgundy - step-by-step recipe with photos on Povar.ru

Description of preparation:

Cooking meat Burgundy is a rather lengthy process; it takes about 3-4 hours to prepare this dish, but I’ll tell you right away, it’s worth it! For gourmets, meat Burgundy is an indispensable hot dish that needs to be prepared with love and pleasure. However, the dish may take a long time to prepare, but it is very simple and requires a minimum of your participation. Happy cooking!