A Beef Bourguignon Recipe that'll kick up your french cooking credentials!
This is no easy recipe, and the cooking and preparation times are lengthy, so we recommend that you prepare enough for at least two different meals. You can preserve the beef for several days in the refrigerator, and without losing any of the flavor and taste when reheated.
The preparation/cooking time will take us approximately two hours and twenty minutes. There is always the option of using a pressure cooker, which reduces the time to less than an hour, though we recommend against this. The marinade time takes twelve hours.
The ingredients we are going to need for this recipe are the following:
For the marinade we are going to need the following ingredients:
The day before:
We cut the beef into large cubes, and place the pieces into a deep pan. Then we add the chopped celery, carrots, and onions, the finely chopped garlic, the pepper corns, the clover, the tablespoons of olive oil, the bottle of dry red wine (Barbera), and a little bit of the three different herbs (parsley, thyme, and two bay leaves).
Be sure that the wine covers the meat and other ingredients completely, so that it will be marinated very well. We leave the beef in the marinade until the next day.
The next day:
The next day we remove the beef pieces, stain them, and pat them dry using a thick paper towel. In a big pot, with a tablespoon of extra virgin olive oil, on a high flame, we brown the meat, while turning it on all sides for even browning.
Continuing on, you add the carrot and the onions from the marinade and place them back together with the meat, and the two ounces of fresh butter.
We leave it to be cooked (without a cover) for fifteen minutes. Continuing, we sprinkle on a tablespoon of flour onto the meat while stirring on a high flame. The flour should very lightly brown.
Now we add back onto the meat the red wine marinade. And when it starts boiling we add salt, pepper, a glass of water, the tomato paste, the two cloves of garlic (cut in large pieces) along with the rest of the herbs (fresh, not from the marinade) - parsley, thyme, and two bay leaves. We choose not to reuse the herbs from the marinade since they have already delivered all their flavors and aromas into the marinade. So, we use fresh herbs instead.
We cover and leave the food to boil on a very low flame for two hours. (Only fifteen minutes if cooking with a pressure cooker.)
We serve the meat in a deep large serving dish, and douse the meat with the marinade sauce on top.
We highly recommend serving beef bourguignon along with baked potatoes.
As for the perfect wine, we highly recommend pairing this delicious meal with a bold Alexander Valley Cabernet Sauvignon.
While Barbera was added for its tannic punch and spiceness, we believe a bolder, full-body red wine takes center stage now as the wine of choice at the dinner table.