Wednesday, August 10, 2011

Boeuf Bourguignon ~ Frans keuken


1500 gram runderlappen, in blokjes100 gram bloem75 gram boter1 eetlepel zonnebloemolie150 gram ontbijtspek, in reepjes2 sjalotten gehakt3,5 eetlepels cognac3,5 deciliter rode wijn, bourgogne2 deciliter runderbouillonzoutpeper2 laurierbladeren2 teentjes knoflook, uitgeperst200 gram kleine champignons2 takjes thijm1 eetlepel peterselie vers gehakt


Het vlees door de bloem wentelen. In een braadpan de helft van de boter en de olie verhitten en hierin het spek uitbakken. Het vlees toevoegen en rondom bruin bakken, dan de sjalotjes toevoegen ca. 2 min meebakken, afblussen met cognac. De wijn en bouillon erbij schenken, kruiden, behalve de peterselie en knoflook toevoegen en op smaak maken met peper en zout. Dit met de deksel op de pan ca. 2,30 uur laten stoven. Kruiden uit de pan nemen In een andere pan de rest van de boter smelten en de champignons hierin 3 min laten fruiten, uit de pan nemen en de laatste 20 min. met het vlees mee laten stoven. De bloem door het bakvet roeren en en dit beetje bij beetje door het vleesvocht voeren, zodat deze licht bind. Voor het serveren de peterselie over strooien.

english version

This recipe is not the translation of above recipe, but from another source. I have both tried it and they bothe have a fantastic taste! Enjoy!!

Ingredients (serves 6)

1 Tbs good olive oil
8 ounces good bacon, diced (Editor’s Note: Use Benton’s please!)
2 1/2 pounds beef chuck cut into 1-inch cubes
Kosher Salt
Freshly ground black pepper
1 pound of carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 tsp chopped garlic (2 cloves)

1/2 cup Cognac or good brandy (French please!)
1 (750 ml) bottle good dry red wine, preferably Burgundy (of course!)
2 to 2 1/2 cups canned beef broth
1 Tbs tomato paste
1 tsp fresh thyme leaves
4 tbs (1/2 stick) unsalted butter, at room temperature, divided
3 Tbs all-purpose flour
1 pound frozen small whole onions
1 pound mushrooms, stems discarded, caps thickly sliced

For Serving

Country bread, toasted or grilled
1 garlic clove, cut in half
1/2 cup chopped fresh flat-leaf parsley (optional)


- Preheat the oven to 250 degrees.
- Heat the olive oil in a large Dutch oven. Add the Benton’s bacon (even The Dish agrees!) and cook until lightly browned, stirring occasionally. Remove with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and sprinkle with salt and pepper. In batches of single layers, sear the beef cubes in the hot oil for 3 to 5 minutes until brown on all sides. Removed the seared cubes and place on the place with the bacon and continue searing beef until all cubes are browned. Set aside.
- Toss the carrots, onions (not the frozen ones), 1 Tbs of salt and 2 tsp of pepper into the fat in the pan and cook over medium heat for 10 to 12 minute, stirring occasionally, until the onions are browned.
- Add the garlic and cook for 1 minute. Add the Cognac (Langston, please stand back) and ignite with a match to burn off the alcohol.

- Put the meat and bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid, and place in the oven for 1 1/4 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove.
- Combine 2 Tbs of the butter and flour (the “beurre manié”) with a fork and stir into the stew. Add the frozen onions. In a medium pan, sauté the mushrooms in the remaining 2 Tbs of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste. (Editor’s note: The beurre manié thickens the stew juices so adjust accordingly).
- Rub each slice of bread on one side with garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

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