Brunos Beef Bourguignon – Bruno Albouze – THE REAL DEAL

by Bruno Albouze
1088

Brunos Beef Bourguignon – Bruno Albouze – THE REAL DEAL

 

Beef Bourguignon Boeuf Bourguignon is without any doubt one of the best stew braised in red wine ever created Originally made with Pinot Noir Charolais cattle and bacon Beef Bourguignon Recipe Serves 10 12 Marinade 6lb 3kg beef chuck or short ribs cut into 3 ounces 90g portions4 ea shallots chopped2 ea onions chopped4 ea garlic cloves crushed2 bay leave and a couple thyme sprigs1 5 bottles pinot noir cooked off 2 Tbsp 30g olive oil1 tsp 1 5g ground black pepper Cook off wine Throw in veggies and herbs and black pepper let cool completely Combine meat with marinade and oil Refrigerate for 12 to 24 hours Drain and pat dry meat Save wine and discard onions shallots garlic and herbs When using wine in marinade if alcohol is cooked off first the meat will absorb the full flavor of the fruit of the wine and condiments Searing Meat StewMarinated beef chuck 8 ounces 250g bone marrow or oxtail optional 1 Tbsp 15g grapeseed oil or clarified buttter salt3 ounces 100g tomato paste0 6 cup 75g flour1 5 qt 1 5L beef stock or veal stock or beef flavor demi 2 pouches water Wine from the marinade 1 lb 450g uncured pork belly pancetta cut into 1 inch 2 5cm cubes1 lb 450g button mushroom cleaned bottom trimmed and cut in 2 or 48 ounces 250g pearl onions blanch for a minute and cool in ice water peelBouquet 1 ea leek washed Make a slit and insert a couple of thyme sprigs a bay leaf and 2 parsley stems tie up with butcher twine More www brunoskitchen net

 

 


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