John Myers
Contents
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Ingredients
Flesh:
- 1,2 kg Beef bow or shoulder
- 2 Pc. Onions
- 4 Pc. Garlic cloves
- 0,5 bunch Thyme
- 1 bunch Parsley crispy fresh
- Peppercorns
- 500 ml Red wine
- 100 g Leek
- 100 g Celery root
- 2 Pc. Carrots
- 180 g Smoked bacon in 5mm thick slices
- Pepper
- Salt
- 400 ml Beef stock
- 4 tbsp Olive oil
- 2 tbsp Butter
- 1,5 tbsp Flour
- 1 Pc. Bay leaf
- 2 tbsp Cognac
- 120 g Pearl onions brown
- 450 g Mushrooms brown
Aligot:
- 750 g Floury potatoes
- Salt
- 300 g Chantal cheese
- 1 Pc. Clove of garlic
- 120 ml Milk
- 2 tbsp Butter
- Pepper
- Nutmeg
- 2 tbsp Creme fraiche Cheese
- 2 tbsp Chive rolls
Herb:
- 0,5 Heads White cabbage
- 0,5 Pc. Quince
- 1 Pc. Carrot
- 1 Pc. Onion
- 1 tbsp Oil
- 1 shot Apple juice
- 200 ml Vegetable broth
- Salt
- Chili powder mild
- Ground caraway
- 1 tbsp Parsley leaves
- 1 tbsp Butter
- 1 Splash Apple Cider Vinegar
Instructions
Beef Bourguignon:
- Cut the skin, tendons and coarse fat from the meat. Cut the meat into large pieces (approx. 80 g each).
- 1 Peel the onion and 2 cloves of garlic, roughly dice the onion. Cut the garlic into slices.
- 4 Wash sprigs of thyme and 2-3 large stalks of parsley. Layer everything in a bowl.
- Coarsely crush the pepper and sprinkle on top. Cover the meat with wine and leave to stand in the refrigerator overnight.
- Wash and clean the leeks, cut in half lengthways and into strips, cut them into fine pieces. Peel the celery and carrots and dice approx. 5 mm in size.
- Peel and finely dice the remaining onion and garlic.
- Cut bacon diagonally into narrow strips and fry until golden brown in a non-stick pan over medium heat, then place in a fine sieve and collect the frying fat.
- Fish the meat out of the marinade, pat dry, salt and pepper, pour through a sieve, catch the wine, throw away the herbs and garlic.
- Reduce the beef stock by a quarter in an open saucepan over high heat.
- Preheat the oven to 180 ° C. Heat 2 tablespoons of oil in a large roasting pan and fry the meat in two portions.
- After the first turn, add 1 teaspoon of butter. Remove the meat, remove the roaster from the heat, add 2-3 tablespoons of bacon fat.
- Reduce the heat, put the roaster back on the stove and sauté the onions and garlic over a medium heat.
- Add the vegetables, season with salt, pepper and simmer for 3-5 minutes while stirring. Fry the onions from the marinade for 1-2 minutes.
- Dust the flour over it and sweat while stirring until light brown (do not let it burn!), Stir in the stock and marinade.
- Stir in meat, bay leaf, cognac, 3 to 4 sprigs of thyme and parsley each.
- Place the pot covered in the oven (at the bottom, fan oven 160 °). Cook the meat for about 3 hours until it is really soft.
- In the meantime, peel the pearl onions, clean the mushrooms and quarter the large mushrooms.
- Heat 1 tablespoons of oil in a non-stick pan and fry the mushrooms over high heat until browned.
- Add 1 teaspoons of butter, salt and pepper the mushrooms and toss for 1-2 minutes, then remove.
- Wipe the pan clean with kitchen paper. Add a little oil and fry the onions over medium heat until golden.
- Add a little butter, toss the onions and remove.
- 7 Stir the pieces of bacon, the onions, the mushrooms and 1-2 stalks of parsley into the meat, season with salt and pepper, cover and simmer in the oven for approx. 30 minutes.
- Just before serving, finely chop the remaining parsley. Take the roasting pan out of the oven, fish out the herbs and sprinkle the meat with parsley.
Aligot (cheese and mashed potatoes):
- Peel, wash and cut the potatoes into larger pieces.
- Bring to the boil in enough water, season with salt and cook covered over medium heat for 20-25 minutes.
- Cut the cheese into thin slices. Peel the garlic.
- Drain the potatoes and press them through the potato press.
- In a high, non-stick pan, heat the milk with butter, squeeze the garlic, simmer gently for 1 minute over a medium heat.
- Quickly stir in the potatoes with a wooden spoon, then stir in the cheese.
- Now stir in large circles without stopping until the cheese has melted completely and everything combines to a pulp.
- Season with salt, pepper and nutmeg. Stir in the créme fraiche and sprinkle with chives.
Bavarian herb:
- Clean the cabbage, remove the outer leaves and cut out the stalk. Peel and quarter the quince and remove the core.
- Cut the cabbage and quince into diamonds. Clean, peel and cut the carrot into small cubes.
- 34 Peel the onion and garlic and cut into small cubes.
- Heat the oil in a saucepan and sauté the onion and garlic cubes in it over medium heat until translucent.
- Add the cabbage and quince cabbage and sauté a little. Add the carrot cubes and deglaze with apple juice.
- 37 Pour in the stock and cover the vegetables and cook for 20 to 30 minutes until they are soft.
- Season the Bavarian cabbage with salt and a pinch of chili powder and caraway seeds, stir in the parsley and butter and season the cabbage with apple cider vinegar.
Nutrition
Serving: 100gCalories: 134kcalCarbohydrates: 6gProtein: 1.9gFat: 9.9g
