Boeuf Bourguignon Julia Child Recipe

Beef Bourguignon or Boeuf Bourguignonne — every cook knows about the existence of this dish, but few dare to repeat the legendary Julia Child recipe. Julia invited for such a case friend. Together they made this culinary feat and now regret the lost years — in fact it was possible to start cooking Boeuf Bourguignon much earlier. Boeuf bourguignon recipe is different from other beef stew deep and rich taste. Meat becomes like a game, and each component has its own special flavor.

Boeuf Bourguignon Julia Child Recipe - photo

In fact, the recipe is nothing complicated, just need to stock up on time, and the relationship is not so much to help, but for the pleasant conversation to brighten up the waiting. Yes, and enjoy the taste of Boeuf Bourguignon interesting like-minded companies.

Boeuf Bourguignon Julia Child Recipe

Ingredients

  • 150-170 grams of bacon,
  • 3-4 tablespoons olive oil,
  • 1.5 kg of lean beef, diced 2.5-3 cm,
  • 1 onion,
  • 2 carrots,
  • salt and pepper to taste,
  • 2 tablespoons flour
  • 3-4 glasses of red wine,
  • 2-3 cups of beef broth,
  • 1 tablespoon tomato paste,
  • 3 garlic cloves,
  • 4 sprigs of dried marjoram
  • 1 tsp thyme,
  • 25 bulblets shallots,
  • 4 tablespoons butter,
  • Bouquet garni — parsley, bay leaf, thyme,
  • 400-500 g of fresh white mushrooms,
  • 1-2 tablespoons Burr Magnier — test of equal parts flour and butter to thicken the sauce.

Boeuf Bourguignonne Recipe

  1. Preheat oven to 230ºS.
  2. Paper towels to dry all the pieces of meat. Postpone and save. Heat 3 tablespoons of olive oil in a large skillet. When the oil is very hot fry the meat due to all the parties. Slowly, gently and carefully. Fried until golden brown remove the meat, put on a plate and keep.
  3. In the same fat in the pan, braise the carrots and shredded onions. Once the vegetables are well browned beef to put in a pan, which were postponed. Season with salt and pepper to taste, and sprinkle with two tablespoons of flour. Stir well to coat meat with flour. Transfer to a cast-iron pot, kettle or baking dish meat and vegetables with fat and juices. Place the baking dish without cover in the middle of a heated oven for 4 minutes. After this time the flip meat and bake again another 4 minutes. The purpose of this process is that the browned meal and to form a «crust» around the meat.
  4. Remove the pan from the oven and lower the temperature to 150 ° C. Pour the wine and broth in a saucepan. Add the grated tomato, garlic cloves, crushed with a knife, thyme and laurel leaf. Cover the baking dish with a lid and place it in the bottom of the oven. Bake for 3 hours before until the meat is very soft.
  5. While preparing the meat to cook French bulbs. In a large skillet, heat the butter and olive oil. When it begins to boil, add peeled and whole onions. Fry gently for 10 minutes, so that they are evenly browned.
  6. Pour a cup of broth, a bunch of herbs, salt and pepper. Cover the pan and lower the fire. They should be prepared for 40 minutes, until then, until they are tender and the broth has evaporated. Remove the bouquet garni.
  7. When the beef will be very soft to put all the French onion in a baking dish and gently mix. Try, salt to taste. It should not be formed very thick sauce.
  8. Serve very hot bourguignon with mashed potatoes or boiled rice.

Bon Appetit!

Boeuf Bourguignon Julia Child Recipe

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