#17 Red meats, part 2: Beef Burgundy / Estouffade de boeuf bourguignonne

Braising, different stages of of cooking (finish and cooking of beef Burgundy)



Principal ingredients
1.2 kg beef shoulder
50 ml oil (for browning)
salt, pepper

Marinade
1 liter red wine
150 g carrots
150 g onions
1 celery stalk (100 g)
2 garlic cloves (20 g)
1 bouquet garni
30 ml cognac or "marc de Bougogne"
10 g black peppercorns

Cooking
100 ml light brown veal stock (optional)
vegetables from the marinade
red wine from the marinade (boiled and strained)
3 garlic cloves (30 g)
1 teaspoon tomato paste
30 g flour
the rind from the salt slab bacon
salt

Garnish
300 g small cultivated mushrooms sauteed
250 g pearl onions glazed brown
250 g cubes of salt slab bacon blanched and sauteed
50 g butter
salt, pepper
12 croutons made with baguette or sandwich bread colored in butter & rubbed with garlic
2 tbspn chopped parsley
500 g potatoes, turned and cooked in boiling salted water "a l'anglaise"

MARINADE

• Remove fat from meet, cut into cubes with side like 5 cm
• Add vegetables, RW, cognac, NO SALT
• Carefully protect marinated staff, pour oil on top, baking paper on top, then plastic and put in a fridge. For min 12 hours, max 48

COOKING

Remove BG, strain liquid, decant meat.

Olive oil to the pan, very hot - fry meat to nice colour, then remove it and on the same pan fry vegetables, add garlic and tomato paste.

NOTE: Wine + blood should boil, to get rid of inpurities. Before frying the meat make sure it's well strained and no extra wine left.

Ecumer wine and strain it.

Boil bacon, wash it in a cold water after.

Strain vegetables, pour wine to the same pan, add BG and veal stock.

Meat to the fresh pan, season it with corse salt, ground pepper, mix with dry flour.

Mix meat and sauce, cover with lid and to the oven => 180C for ~1 hour

NOTE: When you have brown sauce you caramelize onions, if sauce is white - just glaze them (Gastronomy rules)

Caramelize onions: onions, water, pepper, salt, sugar, butter. Paper lid, water is just half the onions.

Butter, champinons, SP, saute them, strain. 

Cut bacon into cubes, butter, pan, just saute. Combine mushrooms and bacon.

Anglaise potato

NOTE: if steaming potato, you could add basil or thyme to the water for aromatic flavours.

Decant meat when it's ready, strain sauce on meat

Strain mushrooms and bacon

Serve.