COPYRIGHT WARNING:
All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
|
WHAT YOU NEED
|
|
|
|
|
Cooking the beef fillet and its vegetables
Grate 2 carrots and chop a this one in small chunks as shown in the left picture.
Chop the onions, add little corn oil in a large cooking pot (preferably iron), add the carrots, onions and stir-fry them for 2-3 minutes.
Chop the onions, add little corn oil in a large cooking pot (preferably iron), add the carrots, onions and stir-fry them for 2-3 minutes.
Put the beef fillet on top while maintaining the gas burner at medium heat.
In the meantime, prepare 1L of beef stock and add it.
In the meantime, prepare 1L of beef stock and add it.
Add the red wine, then the shallots, mini-potatoes, mushrooms and baby carrots (the last 2 being still frozen).
Add the spices and cook covered for 3 hours on low heat.
Open from time to time to remove the fat with a spoon. The fatty material floats on the cooking sauce.
Add the spices and cook covered for 3 hours on low heat.
Open from time to time to remove the fat with a spoon. The fatty material floats on the cooking sauce.
Transpose your beef bourguignon to a serving plate and serve with the sauce described below.
How to prepare the beef bourguignon sauce
Peel and grate the 3 remaining carrots, chop the remaining onion and combine all in a small cooking pot.
Add the remaining beef stock and the 2 potatoes after cutting them in dices.
Add the same spices than for the beef fillet and cook until carrots and potatoes are soft, then mash them with the hand mixer (immersion blender). The sauce is ready for use.
Add the remaining beef stock and the 2 potatoes after cutting them in dices.
Add the same spices than for the beef fillet and cook until carrots and potatoes are soft, then mash them with the hand mixer (immersion blender). The sauce is ready for use.
Bon Appétit !
|
|
|