A gourmet and comforting recipe. The recipe for boeuf bourguignon is ideal for winter. You can even prepare it for festive tables at the end of the year! A guaranteed success!
To counterbalance the acidity of the wine, here’s a tip from our chef Ryan: add a little Raw Cacao Paste. The Nora and Bird’s Eye Chilli version is also great for spicing up our sauce. Your beef bourguignon sauce will be smooth and tasty!
Preparation time: 1 hour
Cooking time: 3 to 4 hours
Recipe for 4 people.
Ingredients:
- 500g beef cheek
- 1 orange carrot
- 1 shallot
- 1 sprig of thyme
- 1 clove of garlic
- 300 ml red Burgundy wine
- 50g smoked bacon
- 400g monalisa potatoes
- 50ml milk
- 30g butter x 2
- salt and pepper
- 2 cloves
- 1/2 tsp Spiced Raw Cacao Paste
- Wheat flour
- Parmesan cheese 18 months
- Fresh parsley
Preparation:
- Sort the beef cheek by removing the very thick nerves on the outside (keep aside).
- Mirepoix the garlic, carrot and shallot.
- Dip the beef cheek and the beef trimmings, carrot, shallot, garlic, thyme and cloves into a bowl with the red wine (add pepper but not salt).
- Keep this mixture in the fridge for at least 2 days (the longer you marinate, the better the dish will be – you can marinate for up to 6 days).
- After the days of marinating, strain the mixture, and separate the beef (its trimmings) and the aromatic garnishes.
- Preheat a pan with neutral oil (peanut, sunflower, etc. No olive oil) over high heat. Season the beef generously with salt and then brown both sides in the pan.
- Then add the aromatic garnishes to the pan and scrape the bottom of the pan with a spatula to loosen the colouring.
- Deglaze with the marinade and bring to the boil
- Preheat your oven to 200 degrees.
- Pour all the mixture into a deep ovenproof container and cover the surface lightly with wheat flour and bake for 10 minutes.
- Mix the mixture and lower the temperature to 160 degrees, leave to cook for at least 3 hours (add water if it starts to dry out).
- After cooking, separate the beef from the juices, put the strained juices in a saucepan and reduce for stronger flavours – add 30g of butter and ½ tsp of Spiced Raw Cacao Paste (off the heat) and allow the sauce to thicken then adjust the seasoning.
- Brown the bacon in a frying pan.
- Serve with fresh parsley and thin slices of parmesan.
