John Myers
Burgundy Sauce for Boiled Beef
The perfect burgundy sauce for boiled beef recipe with a picture and simple step-by-step instructions.
- 1200 g Beef boiled beef
- 2 tbsp Clarified butter
- Salt
- Black pepper from the mill
- 1 bottle Red Pinot Noir
- 750 ml Beef bouillon
- 6 Stalk Fresh thyme
- 3 Bay leaves
- 6 Juniper berries
- 1 tsp Peppercorns
- 1 tsp Allspice grains
- 1 tsp Fennel seeds
- 1 piece Orange peel
- 3 piece Garlic cloves
- 4 piece Red onions
- 200 g Mushrooms brown
- 4 tbsp Butter
- Dark sauce thickener
- Wash the boiled beef, pat dry and cut into 4 cm cubes.
- Heat the butter lard in a large saucepan and fry the meat vigorously on all sides. Only then season with salt and freshly ground pepper
- Now we pour in the Pinot Noir.
- Add the thyme, bay leaves, crushed juniper, crushed pepper, crushed allspice, fennel seeds and a large piece of organic orange peel and the peeled garlic.
- Put the lid on and cook for 70-80 minutes.
- Peel the red onions, clean the mushrooms and cut into slightly thicker slices. Cut the onions lengthways into strips.
- Heat the butter in a pan and fry the onions with the mushrooms.
- Now comes a hard task. The meat must now be removed from the sauce using a ladle. Then pour the sauce through a sieve so that all the spices don’t float in the sauce.
- Pour the pot back on the stove and pour the beef stock. Let it boil again well. Tie dark with a sauce thickener. (Here some cooking friends will tear me apart again – but it doesn’t matter.)
- Finally we add the meat cubes, mushrooms and onions again and heat the whole thing again before it comes on the plate. If you like, you can taste it again, but it wasn’t necessary here.
- We had spaetzle with it (unfortunately only bought myself). Enjoy it.
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