From the one star french chef Patrick Asfaux
Cooking time :
Total time :
For 6 guests :
- 1 kg cheek of beef
- 600 g of beef neck; cut into squares measuring 4cm on each side
- 150 g of fresh pork breast
- 2 onions
- 1 carrot, diced
- 2 garlic cloves
- 18 pearl onions
- 80 g of flour
- 1 bouquet garni
- 1 lt of tannic red wine (such as a cotes du Rhone)
- 1 lt of beef stock (kub for ex)
Place it on the stove and pour some oil in it (or some goose fat). Brown the meat and add the diced carrot, the crushed garlic cloves, the bouquet garni. Cover and leave to cook on low heat for 10 min.
During this time heat the wine in a large saucepan and flame it. Once the flame has disappeared add the beef stock, salt and pepper and add a sugar cube.
Add some flour to the saucepan and coat the meat well in it. Next, stir in the wine and stock mixture, check the seasoning and cook in the oven for 2 hours at 160°C (th 5a6).
During this time peel the pearl onions and put them in a saucepan. Cover them with water and add some salt and pepper, as well as a tablespoon of sugar. Cover the saucepan with some waxed paper and let the water reduce until the onions start to caramelize. Set aside.
Cut the pork breast into small squares and put these in some cold water. Bring the water to a boil and then cool the pork squares again in cold water. Sauté them in a frying pan along with some butter and oil. Drain and set aside.
Take the dish out of the oven. Remove the bouquet garni and each piece of meat, one by one. Blend the sauce and pour it into another dish. Add the meat, the onions and the bacon cubes.
Serve with fresh homemade pasta, English style potatoes or, even better, with some sauteed mushrooms
(boletus mushrooms for example) and some small fried croutons.
If you are feeling more adventurous, before you blend the sauce ingredients, you may add a jar of blackcurrants or 50 gr of blackcurrants (fresh or frozen). Then blend and sieve. Serve with some mashed celery or with some sauteed salsifies.
You will see superb results!!!
Once you have got the basic Boeuf Bourguignon recipe right you may experiment with so many other possibilities. Comments are welcome�