marthe dupeyron

Friday, March 17, 2006

Beef bourguignon
The beef bourguignon is the prototype of the winter dish. Multiple versions exist.
Difficult :
Easy, with 15 minutes of preparation and 3 hours of cooking without monitoring. Courses pour 5 personnes :
1,5 kg of ox lodging
300 gr. Pig belly
1/2 tsp salt
2 broad onions
1 bouquet garni
1 bottle red wine
2 spoons with soup of flour
2 bone with marrow
1 carrot
1 glass cognac
Recette :

• In a pan you add the onion thin slice and the pig belly cut into bits
• You fry the onion
• You add the beef cut into cube of 4/5 cm and you leave to brown
• You add the 2 spoon of flour to brown the meat
• You cover with the wine and you supplement with some stock or some water until cover all the meat
• You add, the bone with marrow, the bouquet garni and the sliced carrot
• Bring to boil
• You add the glass of cognac
• You reduce the heat and you leave to simmer covered for 3 hours


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