Recipe: Boeuf Bourguignon
JEAN-LOUIS DUMONET’s BOEUF BOURGUIGNON
Flat Iron Beef (Order Now)
2 big Spanish onions
1 garlic head
1 bouquet garnis
(bay leaf, thyme, parsley and celery tied on a green leek)
1 ounce black peppercorn
1 ounce coarse sea salt
1 gallon of heavy red wine
2 ounces dark chocolate (minimum 72% )
1 pound of pearl onions
1 pound of button mushrooms
8 ounces of butter
5 ounces of smoked pork slab
2-3 days before serving
Take the piece of beef and grill or roast it on all its faces to obtain a nice dark brown color.
While it is grilling, cut the carrots and the onions in big chunks, the garlic in two.
Prepare the bouquet with leeks (greens), fresh thyme, bay leaves, parsley.
When the beef is marked, put it in a big pot along with the onions, carrots, garlic salt and pepper, bouquet, red wine, and the chocolate.
Let everything rest together in your refrigerator.
The morning of your dinner:
Take the meat out off the wine mixture and place it in a big pot.
Drain the vegetables and sauté them.
Add 3 spoonfuls of flour and cook for 4 to 5 minutes.
Pour some of the wine on the veggies.
Put everything on top of the meat.
Bring the pot to a boil, and then cook in the oven at 325°F for 4 to 6 hours.
Cook the mushrooms and the baby onions with a little stock, a piece of butter, a pinch of sugar and salt until brown.
Cut, blanch and sear the bacon.
When the meat is cooked, take it out of the juice.
Cut it into pieces of 1 to 2 oz.
Reduce and drain the sauce.
In one or two large heavy pot(s) place the meat, the garnish, and the sauce.
Half an hour before the dinner put the pots in the oven.
You can serve this “bourguignon” with fresh pasta or boiled potatoes.
For the pasta, pre-cook them "al dente", and at the moment of service, re-heat them with a little water, a little heavy cream and a piece of butter, salt and pepper.
For the boiled potatoes, pre-cook them and add them to the pot when you re-heat the bourguignon.