Tip 1: Burgundy Meat
Tip 1: Burgundy Meat
This dish served as food for ordinary peasants ineastern France, and then spread everywhere. Meat in Burgundy is cooked on low heat, not hurrying. This dish is usually served the next day after cooking. Mushrooms give the meat an interesting shade, from alcohol there is only a light aroma and sour taste.
You will need
- - tomato paste - 3 tablespoons;
- - pepper;
- - salt - 2 teaspoons;
- - parsley - a bunch;
- - vegetable oil - 6 tablespoons;
- - flour - 1 tbsp.
- - water or broth - 500 g;
- - red dry wine - 750 g;
- - garlic - 3 cloves;
- - champignons - 400 g;
- bulbs large - 4 pcs;
- - large carrots - 300 g;
- - beef - 1 kg.
Instructions
1
Slice the carrot into thin washers. Chop the onion into quarter-rings. Finely chop the garlic, it should not be passed through the press.
2
Cut the meat into large pieces with a side of 4 cm. In a deep frying pan or a saucepan, heat 4 tablespoons of vegetable oil over a large fire. Put the meat and fry it until the crust appears on all sides.
3
Put the carrots, onions and garlic in a frying pan. Mix the whole mass. Fry, stirring occasionally, for ten minutes. Pour the pepper, salt, flour and mix.
4
Put the vegetables together with the meat in a pot or thick-walled saucepan. Pour the broth and wine. You can add tomato paste in the amount of three tablespoons.
5
Put as much as possible thread-bound grass -green part of leeks, bay leaf, celery, thyme. Mass to bring to a boil, reduce heat to a minimum. Under a dense cover, simmer for 1.5 hours.
6
Champignons cut into large pieces. Fry over high heat with two tablespoons of vegetable oil until blubber.
7
Put the mushrooms to the meat in the pot, mix andsimmer for 30 minutes. Narubite finely parsley. Remove the cast iron from the fire. Stir the remaining herbs into the parsley. Leave the meat to cool to room temperature and then put the dish in the refrigerator.
8
Meat in a Burgundy warm up before serving. Serve with fresh home-made bread or flat cakes, in deep plates.
Tip 2: Cooking meat in Burgundy
Another recipe that will be evaluated bythe dignity of all gourmets: meat in Burgundy. This dish uses an original composition of parsley, thyme and bay leaf, which will give your culinary masterpiece a special flavor.
You will need
- - 1 kg of beef pulp;
- - 1 large carrot;
- - 1 onion;
- 2-3 cloves garlic;
- - 300 g of champignons;
- - 1/2 liter of dry red wine;
- - 1/2 liter of beef broth;
- - olive oil;
- - 2 tablespoons of flour;
- - bouquet of garnishes (2 sprigs of thyme, 2 sprigs of parsley, 2 bay leaves - all tied with culinary thread);
- - salt.
Instructions
1
Rinse beef thoroughly. Debate it, and then cut it into large pieces. Each piece roll in flour and fry in vegetable oil. By the time you fry, the skillet with butter should be already warmed up well.
2
Peel the onions, carrots and garlic. Slice them with arbitrary pieces. Transfer the meat from the frying pan to the pot, and on that oil on which the meat is fried, cook the freshly sliced vegetables.
3
Once the onions with carrots and garlic are ready, shift them to the meat. Pour in the wine and broth. Do not add salt. At the top, put a bouquet of garnishes.
4
All this must be put out on low heat infor 2.5 hours. After the meat is ready, remove it from the cast iron and use a blender to turn the vegetable sauce into sauce. After this, return the meat back to the pot. If you want, you can put slightly fried chopped mushrooms there.
5
Stir the whole mixture for another 15 minutes. After this, take out the bouquet of garnish from meat and add salt to taste.
Tip 3: How to prepare fondue properly
Fondue is a great dish, perfectly suitableto feed a fun, noisy company or to feast on one. Fondue can be an appetizer, main course or dessert, it all depends on what you choose as the basis for a hot sauce.
