Easy beef bourguignon recipe

Recette boeuf bourguignon facile

To easily prepare a very tender beef bourguignon, choose striped meat, such as tendon or ribs. You can also opt for a gelatinous meat, such as the crust or the tail.

How do you know if the beef bourguignon is well cooked?

How do you know if the beef bourguignon is well cooked?
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To cook beef bourguignon, cook slowly over medium or low heat. This way the veal will cook deep inside your meat and your meat will stay as soft as you want it to be.

Why is the meat of my beef bourguignon tough? Why is the meat of my beef bourguignon tough? When the meat is too tough, the problem is usually that it cooks too quickly. Don’t forget that a bourguignon must cook for a long time over low heat: it often takes 3 hours to cook, even if it depends on the recipe.

How to sear meat too hard? If your meat is still tough after cooking, add a little baking soda. A teaspoon will suffice. The baking soda will foam, so don’t cover right away, wait a bit, cook again for a few minutes and you’re done.

When to flour the meat? After browning the sauté, before adding the other ingredients, sprinkle a little flour on the pieces of meat, but a little. You can also make a roux with your liquid.

How to make the meat tender?

How to make the meat tender?
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To make the meat more and more tender in less than 30 minutes, here are the steps:

  • Place the raw meat on a cutting board.
  • Sprinkle baking soda over the piece of meat. …
  • Put the meat in the fridge for just under 30 minutes to let it rest.

How to tenderize pork? To make it very tender, it should not be cooked directly from the refrigerator, but left for a few minutes at room temperature. Pork can be frozen and then stored for several months in the freezer. Requires a few hours of thawing in the refrigerator, before cooking.

Which vinegar to treat meat? Marinate your pieces in a wine vinegar mixed with herbs, overnight in the refrigerator, and you will see! It also works for boiled meat, stew type: just add a tablespoon of vinegar to the cooking water.

What type of wine for the stew?

What type of wine for the stew?
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Beef stew goes perfectly with a « young » or « old » dry red wine such as a good red Bandol, a black Cassis, a red Bellet, a red Crozes-Hermitage or even a Berlou Saint-Chinian.

What makes a good beef bourguignon? A tannic, full-bodied and woody red wine that goes perfectly with Burgundy veal. A village of Givry or Côte de Nuits for example will go very well. We can also consider leaving Burgundy by choosing more intoxicating and dense wines.

What wine for a good stew? To accompany the Niçoise stew with a wine from the same region, we recommend a rather « young » dry red wine from the Provençal-Corsica vineyard such as a good red Cassis, a red Bellet, a red Bandol, a red Les Baux de Provence . or a red Côtes de Provence.

What is Jarret?

What is Jarret?
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back of the name knee. cane.

How to reheat an already cooked cane? To reheat the cooked ham, leave it in the oven at 180°C for 10 minutes.

What part of the body is the hock? The beef cane, the lower part of the animal’s limbs, is a lean, muscular, jelly-like lump with a marrow-rich bone.

How to tenderize cooked beef?

How to tenderize cooked beef?
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For meat that has already been cooked, add a little white vinegar (2 or 3 tablespoons depending on the quantity of meat) and continue cooking, the vinegar will coat the meat. Marinate your meat! It’s the only thing that will get you, because even cooking for several hours won’t change anything.

How to catch an overly strong beef bourguignon? Baking soda is an essential ally in the kitchen. It will be very useful for tender meats that are too tough. Just dilute two teaspoons in half a liter of water and then leave the meat in the refrigerator for two hours. Rinse well then prepare your dish as usual.

What is the most tender cut of beef?

Filet is the most tender cut of beef. It can be used in Roast Beef, Crusted Beef or simply in Tournedos.

What is the tastiest meat? The famous Wagyu, also known as Kobe beef, is arguably the most famous breed for the extraordinary quality of its meat. Its aging according to ancestral methods gives it its exceptional qualities. Marbreta, tender and tasty, Wagyu meat is a real treat for gourmets.

What are the cuts of beef to simmer? Braised beef in lean chunks, new style, round heel, sinewy heel. gelatinous pieces like the chuck, the scooter and the twin pot-au-feu, or the gallinette. fatty or semi-fatty cuts such as tendon, flank, flat ribs, brisket or fatty vein.

What is Beef Shank?

Beef shank is a traditional Chadian stew consisting of beef cooked with vegetables such as carrots, sweet potatoes, leeks and eggplant. The stew should be cooked for at least two hours until the meat and vegetables are tender. It is recommended to serve the dish in bowls and to accompany it with foufou or rice.

What is Beef Cane? Beef cane, also called chicken, is the piece of beef around the cane of the animal.

What part is the rod? The beef cane, the lower part of the animal’s limbs, is a lean, muscular, jelly-like lump with a marrow-rich bone. The anterior corvées are smaller than the posterior ones and less fleshy.

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Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!