Bourgy beef recipe
When you taste something so rich and savoury, that you just want more and more, you find a way to make it. For me it was when I first tried beef bourguignon at a restaurant. French winter dishes are just so tasty and rich, and beef bourguignon quickly became my favorite cold evening treat. So I developed a cheaper version, my bourgy beef.
The cheap and cheats version of beef bourguignon, my bourgy beef recipe. Perfect for cold night, and the need to treat everyone to a rich savory meal to impress. See the full story here.
- 400 g stewing beef
- 1 piece of Oxtail
- Flour for beef
- 2 TB olive oil
- 2-3 medium onions
- 3 cloves of garlic
- 750 ml red wine
- 1 TB unsalted butter
- 500 ml rich beef stock
- 100 g beef lardons
- 200 g mushrooms
- 50 ml brandy or red wine vinegar
- 2-3 Thyme branch
- Bay leaf
- Chopped parsley
- 1 TB Tomato paste
- In a casserole dish pour in the red wine, and boil it down to about half
- Flour the beef, in a separate frying pan heat up the olive oil and sear the beef in patches and set aside.
- In the same frying pan, add a bit more oil and fry the garlic, onion and oxtail. Slowly let onion and garlic caramelize. Then add in the brandy to deglaze the pan, followed by beef stock, tomato paste and herbs.
- Add the onion mix, beef to the reduced red wine in the casserole dish. Place this in an 200 degrees oven and let it cook four about 2 hours.
- When finished, strain the sauce out and place in a heat proof bowl. Pick out the beef (leave out the oxtail) and add this to it. Cover with cling film and place in the fridge overnight.
- To serve, slowly heat the mixture up in the bowl over boiling water.
- At the same time, in a frying pan prepare the garnish. Fry the bacon and mushrooms in the pan (may need a bit of oil) until both are cooked. Serve up the beef in a bowl or plate, top with garnish and sprinkle with a bit of chopped parsley. Boiled potatoes are also a classic side.
- Job done!