Very soft beef bourguignon Ingredients: 1- carrot- 1- onion white peppercorns thyme parsley (flat if possible)- 1.5 kg of- chuck- 400- half-salted pork belly- 1- veal trotter- 1 stalk of celery- 3- cloves bay leaf herbs of Provence- 2- Burgundy or Auvergne wine (especially avoid Bordeaux which does not not suitable here).
Utensils: 1 lid 1 casserole dish - 1 saucepan - 1 knife - 1 electric slow cooker - 1 large salad bowl - 1 heating blender heating blender - 1 small spoon - 1 dish -
Total time:
3h45
Preparation:
45 min -
]Cooking:
3 hours
Phase 1
2 days before the “D” day...
Phase 2
Cut the meat into cubes (approximately 5 cm). Place these cubes in a large container. Add the onion studded with cloves, the carrot in thin strips, the celery stalk, the thyme, the bay leaf and the parsley, the Provence herbs, a few turns of the pepper mill, cover with the wine, leave to rest overnight, stirring from time to time.
Phase 3
The next day.....
Phase 4
Remove the pieces of beef from the marinade, bring it to the boil then bring to a low heat (to eliminate the alcohol). Meanwhile, in a cast iron casserole dish, brown the 1/2 salted breast, cut into small pieces.
Phase 5
When they have taken on a beautiful color, reserve them in a dish. Quickly sear the cubes of meat, then lower the heat.
Phase 6
Add the bacon, the veal trotter (cut in half), the marinade passed beforehand, very little salt,as well as a few turns of the mill.
Phase 7
Cook over medium heat (3 hours).
Phase 8
Do the “little spoon” test: if the meat can do without a knife, that’s perfect!!
Phase 9
Remove the veal trotters which will be served another time, for example in a vinaigrette.
Phase 10
This dish is excellent reheated.
Phase 11
Enjoy with steamed potatoes... and wait for the compliments of your guests, in all modesty!
Utensils: 1 lid 1 casserole dish - 1 saucepan - 1 knife - 1 electric slow cooker - 1 large salad bowl - 1 heating blender heating blender - 1 small spoon - 1 dish -
Total time:
3h45
Preparation:
45 min -
]Cooking:
3 hours
Phase 1
2 days before the “D” day...
Phase 2
Cut the meat into cubes (approximately 5 cm). Place these cubes in a large container. Add the onion studded with cloves, the carrot in thin strips, the celery stalk, the thyme, the bay leaf and the parsley, the Provence herbs, a few turns of the pepper mill, cover with the wine, leave to rest overnight, stirring from time to time.
Phase 3
The next day.....
Phase 4
Remove the pieces of beef from the marinade, bring it to the boil then bring to a low heat (to eliminate the alcohol). Meanwhile, in a cast iron casserole dish, brown the 1/2 salted breast, cut into small pieces.
Phase 5
When they have taken on a beautiful color, reserve them in a dish. Quickly sear the cubes of meat, then lower the heat.
Phase 6
Add the bacon, the veal trotter (cut in half), the marinade passed beforehand, very little salt,as well as a few turns of the mill.
Phase 7
Cook over medium heat (3 hours).
Phase 8
Do the “little spoon” test: if the meat can do without a knife, that’s perfect!!
Phase 9
Remove the veal trotters which will be served another time, for example in a vinaigrette.
Phase 10
This dish is excellent reheated.
Phase 11
Enjoy with steamed potatoes... and wait for the compliments of your guests, in all modesty!