Name: Boeuf Bourguignon
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 3 çay kaşığı bay leaf; 2 pound Boneless beef chuck or brisket, cut into 1.5- to 2-inch cubes; 0.5 bardak chopped fresh parsley leaves; 1 yemek kaşığı extra virgin olive oil; 3 çay kaşığı fresh thyme sprig; 2 g garlic clove; 0.25 pound good-quality slab bacon, cut into 1/2-inch cubes; 1 large onion, chopped; 12 pearl onions; 1 bardak red wine; 10 g salt and black pepper to taste; 12 g small button mushrooms; 500 ml Stock or water if necessary

Malzemeler

Malzemeler
3 çay kaşığı bay leaf
2 pound Boneless beef chuck or brisket, cut into 1.5- to 2-inch cubes
0.5 bardak chopped fresh parsley leaves
1 yemek kaşığı extra virgin olive oil
3 çay kaşığı fresh thyme sprig
2 g garlic clove
0.25 pound good-quality slab bacon, cut into 1/2-inch cubes
1 large onion, chopped
12 pearl onions
1 bardak red wine
10 g salt and black pepper to taste
12 g small button mushrooms
500 ml Stock or water if necessary

Hazırlanışı

Preheat oven to 160°C (325°F).

Cook 113 g bacon in 14 g olive oil in a Dutch oven over medium heat until crisp.

Remove bacon, leaving fat in the pot. Brown 907 g beef cubes in batches.

Boeuf Bourguignon

Malzemeler

Hazırlanışı

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