recepten

beef bourguignon

Boeuf Bourguignon is a well-known French stew dish with red wine. The meat is stewed in red Burgundy with mushrooms, onions and bacon. It is officially a French peasant dish. The meat needs to simmer for a long time to cook. Because it has to stew for a long time, I wanted to prepare it sous vide.

Sous vide cooking makes the meat extremely tender and ensures that the meat does not dry out. I was curious how the sauce would go if I prepared the dish sous vide. Curious about the result? The meat was indeed very tender and the sauce was magnificent. Read Cees Knijnsberg’s recipe below!

Ingredients

  • 1.5kg beef steaks or citron
  • 3 winter carrots
  • 3 stems celery
  • 150 gr pancetta
  • 1 bottle red wine (burgundy)
  • 3 onions
  • 2 cloves of garlic
  • 3 bay leaves
  • flat leaf parsley
  • peppercorns
  • 400 gr veal stock
  • ghee or butter
  • 5 twigs thyme
  • salt and pepper
  • mushrooms
  • silver onions (optional)

Preparation

  1. Preparation

    Pat the meat dry and sprinkle with salt and pepper. Melt ghee in the pan and fry the meat in whole pieces so that it loses less juice. I got this tip from a good friend. Fry the meat for 2-3 minutes per side so that it browns. After searing, set the meat aside to cool.

  2. pancetta

    Cut the pancetta into strips and fry in the same pan as the meat is cooked. Clean and cut the carrot and celery into cubes / slices and fry them with the pancetta. Peel the onions, chop them and add them. Finally add the garlic. Stir so that everything is mixed.

  3. Groente

    If the vegetables are slightly discolored, add the red wine. Stir the bottom of the pan with a wooden spoon to loosen the crust. Let the wine reduce slightly and then add the veal stock. Add the thyme, parsley, peppercorns and bay leaves and let the sauce reduce.

  4. Sauce

    Cut the meat into cubes and add it to the reduced sauce. The meat will lose some of the meat juices during cutting. Some juices will also have been released during the cooling process. Don’t throw this away! Add the meat juices to the sauce. Stir everything well.

  5. sous vide

    Let the meat/sauce cool slightly. Vacuum the whole thing. I myself do between 400 – 600 grams for 2 people. Based on the steps above, there is enough for 3 bags. Bring the water to 74°C and then place the vacuum-sealed meat in the water for 24 hours.

  6. Serving

    Fry the mushrooms with a chopped onion (and the silver onions) until they are golden brown. Cut open a bag of Boeuf Bourguignon and pour the liquid into a pan. Assess whether the liquid / sauce needs to be bound. If she needs to be bound, this can be done with butter and flour. Then mix 25 grams of melted butter with 25 grams of flour in a bowl. Stir the flour and butter into the sauce so that it thickens. Bring everything to a boil.

  7. Complete

    This sauce does not need to be bound. Add the meat and mushrooms to the sauce and heat it. Make sure the meat does not boil. Serve with potatoes or rice. Serve with a red Burgundy.

  8. Store

    If not everything is eaten immediately, follow the next steps: Remove the bags with Boeuf Bourguignon from the water of the sous vide. Place them in ice water so that they cool immediately. Make sure that the Boeuf Bourguignon has cooled down within a few minutes and put it in the freezer.

    If you want to eat it, you can take a bag from the freezer and heat it up in the sous vide at 74°C in 2 hours.