Ingredients
Beef Bourguignon
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Beef Rib Fillets - for braising 1.2 kg
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Vegetable Oil 30.0 g
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Bacon 200.0 g
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Carrot 150.0 g
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Onion 200.0 g
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Red Wine 500.0 ml
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Dark Chocolate
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Garlic 5.0 clove
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Thyme 3.0 string
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Rosemary 3.0 string
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Bay Leaf 3.0 side
Vegetables
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Brown Mushroom 200.0 g
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Small New Potato 15.0 item
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Artichokes 5.0 item
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Mini Carrot 20.0 chunk
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Small Turnip 15.0 chunk
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Spring Onion 20.0 haulm
Method
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Beef Bourguignon
- Cut the beef in equal parts 2 x 2 cm and season with pepper and salt
- Clean and cut the carrot, onion, and garlic
- Cut the bacon in small stripes
- Fry the beef in vegetable oil
- Add the bacon together with the carrot, onion, and garlic
- Deglaze with red wine
- Reduce until 1/4th
- Add the prepared Knorr Demi Glace
- Simmer for about 3 hours until the meat is tender
- Strain the stew
- Finish the sauce with grated dark chocolate to your own taste
- Bring the meat back in the sauce
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Vegetables
- Clean and boil the potatoes and grill them
- Boil the cleaned artichokes together with splash of lemon juice
- Clean the carrots and turnips, boil them and stew later in butter
- Cut the mushrooms in quarters and fry them until golden
- Clean the spring onions, grill or stew
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Plating
- Serve the stewed meat in deep plate
- Finish and divide the vegetables
- Add the sauce
- Decorate with fresh herbs
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