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Beef Bourguignon with Dark Chocolate
A traditional French dish with a twist. Red wine, onions and chocolate all make an appearance in this classic Boeuf Bourguignon.
Ingredients
Making Bœuf Bourguignon
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Beef Rib Fillets (for braising) 1.2 kg
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Vegetable Oil 30.0 g
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Bacon 200.0 g
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Carrots 150.0 g
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Onions 200.0 g
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Garlic 5.0 clove
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Red Wine (optional) 500.0 ml
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Bay Leaf 3.0 pc
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Thyme (string) 3.0 pc
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Rosemary (string) 3.0 pc
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Dark Chocolate
Preparing Vegetables
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Spring Onion 20.0 pc
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New Small Potato 15.0 pc
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Small Artichoke 5.0 pc
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Brown Mushrooms 200.0 g
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Small Turnip 15.0 pc
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Mini Carrot 20.0 pc
Preparation
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Making Bœuf Bourguignon
- Cut the beef in equal parts 2 X 2 cm and season with pepper and salt.
- Clean and cut the carrot, onion and garlic.
- Cut the bacon in small stripes.
- Fry the beef in vegetable oil.
- Add the bacon together with the carrot, onion and garlic.
- Deglaze with red wine.
- Reduce until 1/4th.
- Add the prepared Knorr Demi Glaze.
- Simmer for about 3 hours until the meat is tender.
- Strain the stew.
- Finish the sauce with grated dark chocolate to your own taste.Bring the meat back in the sauce.
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Preparing Vegetables
- Clean and boil the potatoes and grill them.
- Boil the cleaned artichokes together with splash of lemon juice.
- Clean the carrots and turnips, boil them and stew later in butter.
- Cut the mushrooms in quarters and fry them until golden.
- Clean the spring onions, grill or stew.
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Plating
- Serve the stewed meat in deep plate.
- Finish and divide the vegetables.
- Add the sauce.
- Decorate with fresh herbs.
