Boeuf Bourguignon

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Boeuf Bourguignon. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Boeuf Bourguignon is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It's easy, it is fast, it tastes yummy. They're fine and they look wonderful. Boeuf Bourguignon is something that I've loved my whole life.

Many things affect the quality of taste from Boeuf Bourguignon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boeuf Bourguignon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Boeuf Bourguignon is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Boeuf Bourguignon estimated approx 2h30 min.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Boeuf Bourguignon using 17 ingredients and 12 steps. Here is how you cook that.

Une bonne recette du Dimanche et très facile cuisson au four.

Ingredients and spices that need to be Make ready to make Boeuf Bourguignon:

1. 500 g Joue de Boeuf
2. 500 ml d'eau pétillante
3. 600 ml vin rouge assez puissant
4. 4 belles carottes
5. 2 feuilles de lauriers
6. 1 branche de thym
7. 2 oignons piqués de clous de girofle
8. 1 oignon émincé
9. 1 gousse d'ail
10. 2 cuillères à soupe grand Marnier
11. 4 baies de genièvre
12. 2 belles tranches de lard fumé coupé en lardons
13. Poivre et sel
14. 1 cuillère à soupe farine
15. Petit morceau de beurre
16. Huile d'olive
17. Piment d'espelette

Instructions to make to make Boeuf Bourguignon

1. La veille (12 heures avant pas plus) faite mariner 30 min la viande dans l'eau pétillante.
2. Vider l'eau, la jeter puis couper en morceau ni trop petit ni trop gros la viande pour ma par je prend souvent de la joue de boeuf ou du paleron.
3. Faire la marinade de vin : mettre la viande dans un saladier avec le laurier, les oignons piqués, le thym, les baies de genièvres et le poivre. Attention ne pas saler la marinade. Filmer et réserver au frais 12 heures.
4. Égoutez la viande en conservant la marinade et les oignons, le laurier, les baies puis séchez bien les morceaux de viande à l'aide d'un papier absorbant. Réservez les morceaux à température ambiante.
5. Préparez les carottes vous pouvez également ajouter des champignons de Paris ou des pleurotes.
6. Prendre une cocotte en font pouvant allez au four. La chauffer avec un morceau de beurre et un filet d'huile d'olive.
7. Faire revenir les lardons puis l'oignon émincé. Réservez.
8. Saisissez les morceaux de viande dans la cocotte à feu vif de manière à ne pas la faire bouillir. Ajouter les lardons, l'oignon, les oignons piqués, le laurier, les baies et le thym baissez le feu.
9. Singer puis ajouter le grand mariner et faire flambée.
10. Ajouter le vin de la marinade rajouter si nécessaire du vin rouge pour couvrir.
11. Placez la cocotte au four 2h à 170° chaleur tournante. En prenant soin de remuer toutes le 30 min. Si nécessaire ajouter du vin rouge.
12. Servir accompagner de tagliatelles ou de pommes de terre vapeur ou de Polenta.

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Boeuf Bourguignon. Thank you very much for your time. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!