Beef Bourguignon with Dark Chocolate

Name: Beef Bourguignon with Dark Chocolate
Yield: 10
Ingredients: 1.2kg Beef Rib Fillets (for braising); 30.0g Vegetable Oil; 200.0g Bacon; 150.0g Carrots; 200.0g Onions; 5.0clove Garlic; 500.0ml Red Wine (optional); 400.0ml Knorr Saus Demi Glace 1kg; 3.0pc Bay Leaf; 3.0pc Thyme (string); 3.0pc Rosemary (string); 0.0g Dark Chocolate; 20.0pc Spring Onion; 15.0pc New Small Potato; 5.0pc Small Artichoke; 200.0g Brown Mushrooms; 15.0pc Small Turnip; 20.0pc Mini Carrot

Beef Bourguignon with Dark Chocolate – - Recipe

A traditional French dish with a twist. Red wine, onions and chocolate all make an appearance in this classic Boeuf Bourguignon.

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Making Bœuf Bourguignon

Beef Rib Fillets (for braising) 1.2 kg
Vegetable Oil 30.0 g
Bacon 200.0 g
Carrots 150.0 g
Onions 200.0 g
Garlic 5.0 clove
Red Wine (optional) 500.0 ml
Knorr Saus Demi Glace 1kg 400.0 ml
Knorr Saus Demi Glace 1kg
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More information
Bay Leaf 3.0 pc
Thyme (string) 3.0 pc
Rosemary (string) 3.0 pc
Dark Chocolate

Preparing Vegetables

Spring Onion 20.0 pc
New Small Potato 15.0 pc
Small Artichoke 5.0 pc
Brown Mushrooms 200.0 g
Small Turnip 15.0 pc
Mini Carrot 20.0 pc

Western

Beef & Lamb

Main courses

A traditional French dish with a twist. Red wine, onions and chocolate all make an appearance in this classic Boeuf Bourguignon.

...

Preparation

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.
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.
Plating
- Serve the stewed meat in deep plate.
- Finish and divide the vegetables.
- Add the sauce.
- Decorate with fresh herbs.