Our recipe
To make a bourguignon, you will need:
Ingredients :
600 grams of beef.
The top is to mix the textures, at least three. Low-fat meat such as chuck or heel, gelatinous meat such as scoter or tail and fattier meat such as tendon.
You also need 4 carrots and 4 onions, 1 bouquet garni, 100 grams of butter, salt, pepper and of course Burgundy wine! 1 liter, and above all do not take bad, it will give bad taste to your dish. Take a wine called “thirst” that you could drink if you did not cook it.
Recipe
Cut the beef into 3 cm quarters, then you brown the onions in butter, when they are transparent, you put them in the casserole, then you in another container you prepare the pieces of beef. Not all at once, little by little, taking the time to brown them and regularly adding butter. you deglaze with wine and a little water and you scrape well to recover the juice from the meat. Then you put the meat in the casserole with the onions, you add the carrots cut into strips, the bouquet garni, the wine you have left and you simmer for a long time. The next day, you will start simmering again a little and you will add the potatoes a few minutes before the end of cooking.
You can also add bacon bits, and tradition dictates that we also serve bread croutons.