What if after buying the meat you find that instead of tender veal bought a piece of stringy beef? Dont be upset. It's time to master French cuisine. In France, the meat can cook not just delicious, and wonderfully tasty. Appetizing aromas and taste national dishes won the hearts of millions of gourmets around the world. We recommend pamper yourself with one of the most popular dishes of French cuisine - beef Bourguignon.
In Burgundy farmer he lived modestly. Soft veal fillets and other delicacies battered nobility, and in his possession were tough cuts of beef, root vegetables and simple home-made wine. Because of this was born the Beef Bourguignon, which is of a simple peasant food has turned into one of the most famous dishes of French cuisine. Her secret is that in a lot of meat and other living connective tissue, which, when putting in the wine forms gelatin, meat becomes delicate texture, the wine thickens, becoming quite delicious sauce. To prepare this dish is not difficult, the only negative - the time it needs a lot of preparation.
INGREDIENTS
• Pulp hip of beef - 1 kg
• bacon or bacon - 100 g
• Garlic - 2 cloves
• Carrots - 1 pc.
• Onions - 1 pc.
• Leek - 100 g
• flour - 1 cup.
• Dry red wine - 1 bottle
• Brandy - 50 g
• Vegetable oil
• A handful of small mushrooms
• pearl onion - ½ cup
• Thyme - 3 sprigs
• Bay leaf - 2 pcs.
• Allspice - 3 pea
• Cloves - 2 pcs.
• Salt - to taste
• Black pepper - to taste
PREPARATION Step by step
1. Lightly we clean the meat from the films and tendons and cut into large cubes. Put on medium heat massive capacious baking dish and cook it. Pour vegetable oil in it, when it is warmed up, fry it until golden brown sliced bacon. Remove it to a plate.
2. Salt and pepper beef, paniruem it in flour and fry until golden brown. To beef stew did not work, it is best not to put all the meat in a baking dish at once, and do it in stages.
3. In the same fat (oil, if necessary, you need to top up) fry the finely chopped garlic, onions and leeks, and carrots, cut slightly larger. When the vegetables are browned, pour into a baking dish and brandy spatula scrape adhering to the bottom of vegetables, distribute them evenly. Put the top of the meat and bacon. As well as a bouquet of spices. Herbs and spices are best wrapped in cheesecloth so that when the meat is ready you can easily remove them. Pour the wine and cover baking dish lid.
4. Preheat oven to 160 degrees and set therein meat at 3 hour.
5. For half an hour until ready to add to a dish fried in vegetable oil, mushrooms and pearl onions (you can replace it with shallots).
6. Hot beef served at the table generously poured sauce. Bon Appetit!
If you want to surprise and pamper loved dishes, traditional for different parts of the world, look at our categories Cuisines of the world. Believe me, you will not be disappointed!
