🙏 🕤 👌🏾 Burgundy beef: recipe, choice of ingredients, cooking secrets 😘 👨🏿 🚮

Sometimes it happens like this: when you buy a weighty piece of meat at the market, you come home, and instead of young and juicy veal, you find beef quite rigid and sinewy in the bundle. If this happened to you, do not be upset. It just means that it's time to get to know the features of French cuisine. Experienced culinary experts recommend casting aside doubts and treat yourself to one of the most popular French dishes - beef in Burgundy. According to the famous culinary guru Julia Child, this dish is the most delicious beef dish of all invented in the world. How to cook beef in burgundy? Let's talk about this in our article.

Acquaintance

Burgundy beef (beef burgignon) is a traditional French dish that cannot be called too widespread. A treat is prepared from lightly fried and stewed pieces of beef using a thick wine sauce and beef broth. Seasoned with onions, garlic, mushrooms and carrots.

Short story

Burgundy beef is one of the many dishes that were originally prepared for themselves by residents of French villages. It is known that it was a simple, daily peasant food, which once fell to the taste of one of the nobles who had tasted it. So beef in Burgundy got its place in the fine gourmet cuisine.

In the old days, peasants had to stew beef meat in wine sauce. The reason for this was the high stiffness of beef that hit the table of a simple person. After all, selected veal was fed mainly by the nobility, while the peasants were content with the meat of old working cattle, not suitable for the fulfillment of the functions assigned to them on the farm. The softness of such meat could not be provided only by frying.

The haute cuisine uses exclusively young beef for cooking. But the masters did not refuse to use the wine sauce, because they are given the meat a unique, refined taste.

Over its long history, beef recipes in Burgundy have changed repeatedly. But the basic rules of cooking the dish remained unchanged: first the meat should be fried, then it was stewed in a thick wine sauce, and after that it was simmered in the oven for a long time (more than three hours).

Bef Bourguignon and Cinema

According to some experts, this classic Burgundy beef recipe is still not known. Many cook the dish according to the autobiographical book of the English writer Julia Child, “Comprehend the art of French cuisine”, which pays great attention to the preparation of delicacies. Actually, interest in beef, stewed in Burgundy, and increased after the movie "Julie and Julia" was released. The film was shot according to the sensational book of the master.

Burgundy beef: cooking secrets

It is known that the secrets of cooking this dish are studied in the best culinary schools in France. What are they? For the preparation of beef in Burgundy, the choice of ingredients, like any other dish, plays a very significant role. The main components of the recipe connoisseurs called meat and wine.

About the selection and preparation of meat

Almost the key detail of the traditional recipe, experts call the use of meat of gobies of snow-white breed Charolais, specially bred in the county of the same name in France. Since Charolais beef is rather lean, it should be stewed with pork fat, previously fried.

Since the meat of Charolais gobies is not publicly available for Russian gourmets, anyone wishing to enjoy a dish of beef burgignon can be content with any other. The main thing is that when buying beef tenderloin or another cut, you should not take fresh meat, it is better to choose a piece that has been aged for 2-3 weeks. Otherwise, even if the beef is cooked for a long time, it will turn out to be harsh. Parts such as the neck, shoulder blade and shoulder blade are recommended. It is better if there is a little fat in the meat.

Initially, a beef tenderloin was prepared in a piece; they began to cut the meat a little more than half a century ago. According to experienced chefs, beef should be sliced so that pieces equal to the size of a chicken egg are obtained.

Before frying, beef is marinated in wine (red) for about six hours. Pickled meat gives a more golden brown crust, which prevents it from drying out during prolonged stewing.

Roasting beef also has its own nuances. In one way, the meat, cut into small pieces, is fried in a preheated pan. Otherwise, the beef, sliced into steaks, is fried on both sides until golden brown and then diced. According to some cooks, using this method, you can make the meat more juicy.

Which seasonings to choose?

Modern chefs, preparing beef in Burgundy, allow experiments with spices, but the classic option is to use the so-called garni bouquet, consisting of:

eight branches of parsley;
one bay leaf;
two branches of thyme;
2-3 clove buds;
several peas of allspice ;
2-3 cloves of garlic.

About wine selection

What distinguishes this dish from many analogues is precisely the fact that the beef is stewed in Burgundy in wine. Wine many chefs consider the most important element of the recipe.

In accordance with the classic recipe, the drink should be created from Pinot Noir grapes (local variety). But any other wine of the best quality with characteristic fruity notes on the palate, even with the smallest number of spices, will give the dish a rich and memorable aroma. In traditional recipes, red wines are used. But for cooking, according to experts, white is also suitable. In this case, it is recommended to use fresh meat instead of seasoned beef. Otherwise, the sauce will acquire an unaesthetic khaki. It is very important to choose a good quality wine, otherwise bitterness may be noticeable in the sauce. To fix this, cooks recommend adding dark chocolate (a couple of pieces) or currant jelly (red) to it.

The fault, experts say, is not worth saving. In addition to Burgundy varieties, they also use Macon Village, Red Mountain and Chianti.

About the process of cooking beef Burgundy

Many people like in choosing this dish for cooking for dinner exactly what you need to prepare for it. Accordingly, the anticipation of a pleasant process is guaranteed. It is necessary to prepare the meat in advance, marinate it in wine, and the longer the beef will be in the marinade, the better. Cooking a delicacy spontaneously, in a rush, in 15 minutes, coming home from work, will fail. Before going to service, the housewives recommend pouring meat on wine, phoning friends at lunch and ordering to buy all the necessary ingredients, as well as grab another bottle of wine. A pleasant evening and a delicious dinner are provided for you.

Cooking recipe (with mushrooms) on the stove

There are a million different ways to cook beef bourguignon, the main meat dish of French gastronomy. The proposed recipe is one of the simplest.

Ingredients

For cooking meat use:

beef (diced) - 1 kg;
tomato paste - 1 tbsp. the spoon;
meat broth (on beef bone) - 1.5 cups;
mushrooms - 50 g;
olive oil);
pepper;
salt.

The sauce is prepared from:

one carrot;
two onions;
two cloves of garlic;
one bunch of onions (green);
one bunch of parsley;
two tomatoes;
salts;
pepper;
two glasses of wine (dry red).

If the sauce is not thick enough, it can be thickened with corn flour. To do this, it should first be diluted with a small amount of warm water.

How to cook?

Act as follows:

Beef is poured with sauce and put in a cold place for 5-6 hours. Then it is taken out and each piece is rolled in flour. Next, in a deep pan in oil (vegetable) meat is fried. Add tomato paste. Fry with constant stirring (do not let to brown!). The crust should not become stiff.
Add vegetables, sauce and broth (meat). They allow the mass to boil, then reduce the heat and cook for about 2.5 hours until the meat is soft and the sauce thickens.
Mushrooms are fried 15 minutes before being cooked. Add them to the pan, stew for 15 minutes.

Served with rice or mashed potatoes.

Another recipe (with mushrooms and bacon)

To prepare one serving of meat, the following ingredients are used:

220 g beef tenderloin;
50 g of bacon;
70 g of carrots;
50 g of champignons;
50 g of red onion;
parsley 0 to taste;
50 g long-grain rice (steamed).

To create a marinade:

300 ml of red wine;
40 g of onion;
1 g thyme;
1 g peppercorns.

Cooking

The whole process takes about half an hour (not taking into account the time for pickling):

Prepare all the products needed for pickling. Cut meat into large cubes. Cut the onions (bulb) into strips.
The meat is marinated in a saucepan. Marinated in wine (red), add onions, a little thyme and peppercorns. Keep the meat in the marinade for about 3-4 hours in the cold (in the refrigerator).
While the meat is pickled, carrots are cut into large slices. Red onions and champignons - large rings. Bacon is also ground.
Dry the meat with a napkin. The wine marinade is left, removing from it thyme, pepper and onion.
Boil rice.
Intensively fry all the ingredients: they heat the pan with oil (olive), but you should not overdo it - later the fat in the bacon will melt. Fry carrots with onions until golden brown, add bacon and mushrooms.
Red hot another pan with oil (olive) and quickly fry all sides in it beef. Spread it in a pan to prepared vegetables.
Add flour (one teaspoon), mix the ingredients and pour the wine marinade into them. Stew until an acceptable consistency is achieved.

The finished dish is spread on a pillow of mashed potatoes or rice (hot), decorated with a sprig of thyme.

Cooking a delicacy in the oven

Burgundy beef in the oven is a traditional French dish. To prepare 6 servings use:

beef neck, cut into pieces 5 cm thick (1.5 kg);
3 tbsp. l olive oil;
peeled and chopped carrots (large), peeled and chopped onion;
two stalks of celery (chopped);
two bottles of red burgundy wine ;
two branches of thyme;
garlic head, cut horizontally;
4 bay leaves;
50 g butter (butter);
225 g of bacon (smoked);
450 g shallots (peeled);
two tablespoons of flour;
375 g sliced champignons;
300 ml of broth (meat);
5 tbsp. l brandy or brandy;
to taste - greens (chopped).

It will take time - about 180 minutes.

Description of the cooking process

Prepare like this:

In a large pan, heat one tablespoon of oil (olive). Add carrots, celery and onions, after which they are cooked for 2-3 minutes. Add bay leaf, thyme, wine and garlic. Bring to a boil and simmer for about 15 minutes. Allow to cool.
Then beef is placed in a large container and poured with marinade (wine). Cover and put in the refrigerator overnight.
Preheat the oven to 150 C. Remove the beef from the marinade and put it in a colander, put the marinade to the side.
Heat 25 g butter and one table. a spoonful of vegetable oil in a pan. Add bacon, which is cooked until golden brown. Add shallots and transfer to a roomy pot suitable for use in the oven.
One table is heated in a large pan. a spoonful of oil (rast.) Add half the beef and cook until it becomes golden on all sides. After that, the meat is removed and transferred to a pan with vegetables, bacon and shallots. This procedure is repeated with the meat that remains.
2-3 tablespoons of wine are added to the pan (for deglazing). Pour the mixture into the pan. Add flour, marinade (remaining) and broth, mix. Bring to a boil, cover and put in the oven for about three hours. As a result, the meat should become very tender and soft.
After an hour and a half from the start of cooking, heat the remaining oil (a mixture of butter and vegetable) in a large skillet and fry the mushrooms on it until golden brown. Cognac is added and cooked for several minutes.
Mushrooms are added to the meat languishing in the oven, mixed and returned back to the oven, where it should be for another one and a half hours.

Served with potatoes (boiled), sprinkled with chopped herbs.

How to cook beef bourguignon in a slow cooker

To cook beef in Burgundy in a slow cooker use:

low-fat beef - 500 g;
wine - 200 ml;
one carrot;
two onions;
one head of garlic;
butter (or vegetable): 100 g.

Prescription Cooking