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Boeuf Bourguignon with Aligot
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Manu Biar
@manubiar- Ingredients
- Recipe
- Beef muscle1.1/2 kg
- Bottle of red wine1 unit(s)
- Large carrots2 unit(s)
- Large onion1 unit(s)
- Water400 ml
- Fresh bay leaf, thyme and rosemary to taste
- Bacon cut into lardon200 g
- Small onions (shanks type)10 unit(s)
- Sugar1 coffee spoon
- Butter1 tablespoon
- Mushrooms Paris400 g
- Wheat flour2 tablespoon
- Asterix Potato800 g
- Cured Minas cheese400 g
- Gruyere Cheese400 g
- Fresh cream250 ml
- Salt and Black Pepper to taste
- Remove excess fat from meat and cut into medium pieces. Cut the carrot and onion into medium pieces. Make a bouquet garni with the herbs and marinate the meat with the vegetables, wine and bouquet in the fridge for at least 8 hours.
- Remove the marinated meat. Strain the wine and separate the carrots. In a large pan, heat the oil well. Brown the meat well on all sides. Remove and reserve. Add the bacon and wait for the fat to release a little and give it a slight caramelization. Add the chopped onion and sauté for 5 minutes. add the meat, bouquets and carrots and sauté for 2 minutes. Add the flour and sauté for 5 minutes. Add the wine and water until the meat is covered. Bring to a boil, lower the heat to minimum and cook for 1 ½ hours with the pan covered and another hour without the lid, until the broth thickens.
- Peel the shallots and try to make them the same size. Heat a pan and brown the shallots with a little butter. Add the sugar and water until it reaches 1/3 the height of the shallots. Cover the pan and wait for them to cook on low heat, they are usually ready when the water dries up. Season with salt and pepper.
- Cut the mushrooms in 4 and sauté them in butter until golden. Season with salt and pepper.
- Cook the potatoes in their skins in boiling water until they are very soft. Peel and mash well to make a puree. If you want, use a mixer. Slowly add the cream, stirring until smooth. Add the grated cheeses little by little, always mixing very well so it doesn't stick to the bottom and incorporate it into the puree.
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