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Boeuf Bourguignon 💥

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Boeuf Bourguignon 💥

Esse prato é delicioso e fácil de fazer, porém contém varios processo. Mas, mesmo assim vale a pena. Read more

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

150 min(s)

Porções

12 servings

Jéssica Oliveira

@chefjessicaoliveira
  • Ingredients
  • Recipe
  • Soft thighs or diced rump1 kg
  • Wheat Flour3 tablespoon
  • Oil3 tablespoon
  • 1 bottle of culinary use red wine1 l
  • Carrot, diced3 unit(s)
  • Diced Onion1 unit(s)
  • Garlic2 unit(s)
  • Bouquet garni to taste
  • Chopped Parsley to taste
  • Salt, pepper. to taste
  • GARMENT THAT GOES ON TOP OF THE PLATE to taste
  • Mushrooms250 g
  • Onion ball (or regular)150 g
  • Sugar2 tablespoon
  • Diced Bacon150 g
  • Butter2 tablespoon
  1. Make sure the meat is clean, free of nerves and fat. Season with salt and pepper and put aside.
  2. Put the oil in the pressure cooker, let it heat up, put all the meat, stir from time to time until the meat juice evaporates and it turns golden.
  3. Douro? Add the onion, garlic and carrot. Stir well and let braise for 5 min, sprinkle the flour little by little and stirring constantly.
  4. This flour will make a layer on the meat making it wet inside. Wait 5 minutes and add the wine and bouquet garni.
  5. Add water to cover the meat, cover the pan and leave it under pressure for 10 minutes over low heat.
  6. When opening the pan, remove the bouquet garni and prepare the garnish.
  7. In another pan put the bacon a little oil and 2 spoons of water. Tampe and wait to fry. The water makes the bacon not splash so much.
  8. When the bacon is fried, remove it from the pan and use the fat to sauté the onion until it wilts, add the mushrooms and parsley.
  9. Ready now just assemble! Make sure that the salt in the meat is ok, place it on a nice platter, and on top you will place the garnish.
  10. And finally the bacon to top it off. This meat can be accompanied by rice, puree or pasta.

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