Beef Bourguignon

Beef Bourguignon


Serves 4 people

•    500 g beef cheek
•    500 g gelatinous beef (galinette)
•    125 g brisket (salted)
•    2 bunches shallots
•    400 g carrots
•    1 bouquet garni (celery branch, parsley, thyme, bay leaf)
•    4 garlic cloves
•    1 liter of red wine
•    3 spoonfuls of flour
•    Peppercorns (5 white, 5 black, 1 long)
•    3 juniper berries
•    1 wild Madagascar clove
•    1 tablespoon Sherry vinegar
•    Olive oil
•    40 ml Marc des Cordeliers



Recipe from the IN VINO Restaurant in Forcalquier cooked by SHEILA

Place large cubes of raw lard in a cast iron casserole then add the meat to which you have first added pepper Cut the peeled vegetables into pieces and add them to the pan. Cook lightly.
Sprinkle with flour, deglaze and flambé with the marc, moisten with wine.
Add the finely cut garlic and the bouquet garni, cover, and simmer gently for 2 hours.
Bon appétit!!

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