1. Prepare and Brown the Meat Cut the meat into large cubes, sear in ample clarified butter in a pot, then remove.
2. Prepare Vegetables and Begin Base Cut the carrots and a quarter of the celery root into walnut-sized pieces, sear in the same pot. Add the tomato paste, allowing it to caramelize briefly. Sprinkle in the flour, stirring well to aid thickening later.
3. Deglaze with Wine Deglaze with a glass of red wine, using a wooden spatula to loosen browned bits from the pot’s bottom. Reduce the wine, then gradually add more, continuing to reduce until about 200 ml of wine remains.
4. Add Onions and Meat Finely dice the onions and add them. Return the meat to the pot, pour in the beef stock and the remaining 200 ml of red wine. Simmer gently for 3 hours or cover and bake in the oven at 175°C for the same amount of time.
5. Finish the Sauce After braising, remove the meat, strain the sauce, and season to taste. For a thicker consistency, press the cooked vegetables through a sieve into the sauce. Return the meat to the sauce and keep warm while preparing the mashed potatoes.
I made the Potato Dumplings and the red cabbage by a recipe from my mum.
But I make it from memory and by estimating the ingredients from experience, so I don’t really measurements.
PlanetoidVesta
Looks very similar to my Dutch dinner
Bitter_Silver_7760
mmmmmm
haubenmeise
Germany asking permission to join in for dinner. This looks delicious. 💜
5 Comments
Historically inaccurate but it does look tasty
It wouldn’t let me post some text but here’s the recipe:
For the Boeuf Bourguignon ([Original Recipe in German here](https://www.fleischglueck.de/magazin/boeuf-bourguignon-rezept/#Rezept))
Ingredients:
1 kg beef shoulder (ideally from Charolais beef)
Clarified butter
1 tbsp flour (Type 405)
2 tbsp tomato paste
2 carrots
1 celery root
2 onions
1 bottle Burgundy red wine (ideally Pinot Noir)
1 liter beef stock
Instructions:
1. Prepare and Brown the Meat
Cut the meat into large cubes, sear in ample clarified butter in a pot, then remove.
2. Prepare Vegetables and Begin Base
Cut the carrots and a quarter of the celery root into walnut-sized pieces, sear in the same pot. Add the tomato paste, allowing it to caramelize briefly. Sprinkle in the flour, stirring well to aid thickening later.
3. Deglaze with Wine
Deglaze with a glass of red wine, using a wooden spatula to loosen browned bits from the pot’s bottom. Reduce the wine, then gradually add more, continuing to reduce until about 200 ml of wine remains.
4. Add Onions and Meat
Finely dice the onions and add them. Return the meat to the pot, pour in the beef stock and the remaining 200 ml of red wine. Simmer gently for 3 hours or cover and bake in the oven at 175°C for the same amount of time.
5. Finish the Sauce
After braising, remove the meat, strain the sauce, and season to taste. For a thicker consistency, press the cooked vegetables through a sieve into the sauce. Return the meat to the sauce and keep warm while preparing the mashed potatoes.
I made the Potato Dumplings and the red cabbage by a recipe from my mum.
But I make it from memory and by estimating the ingredients from experience, so I don’t really measurements.
Looks very similar to my Dutch dinner
mmmmmm
Germany asking permission to join in for dinner. This looks delicious. 💜