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Boeuf Bourguignon
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Beef breast1 kg
- Onion1 unit(s)
- Clove Garlic4 unit(s)
- Carrot1 unit(s)
- Parsley2 tablespoon
- Thyme bunch1/2 unit(s)
- Blonde2 unit(s)
- Red and dry wine400 ml
- Hot water250 ml
- Tomato Extract3 tablespoon
- Wheat flour3 tablespoon
- Olive oil2 tablespoon
- Butter2 tablespoon
- Bacon200 g
- Pearl onion200 g
- Mushrooms Paris200 g
- Salt and Black Pepper to taste
- Cut the meat into large 3 cm cubes. Season with salt and pepper to taste.
- Heat a pressure cooker and add a drizzle of oil. Add the bacon chopped into sticks or cubes and brown for 5 min. Remove the bacon over high heat and add half of the meat to brown. Remove, and repeat with the other half.
- Add the wheat flour, the chopped carrot, the diced onion, the tomato paste and 2 cloves of minced garlic. Saute for 5 minutes. Add the wine to deglaze and scrape with a wooden spoon. Add the thyme and bay leaf.
- Add boiling water, adjust salt and pepper to taste. Close the pressure cooker and let it cook for 30 minutes.
- While cooking, boil water in a pan with ½ tablespoon of salt. Cut off the ends of the pearl onions and pre-cook for 3 minutes. Remove from the pan and remove the onion skin. Heat a large skillet and melt 2 tablespoons of butter. Add the onions and brown for 5 min. Add 2 cloves of minced garlic, saute for 2 minutes and add the mushrooms. Add 3 sprigs of thyme. Season with salt and pepper.
- When the pressure cooker is uncovered, add the parsley, try the point of the meat, if necessary, let it cook for a few minutes so that the broth reduces and thickens a little, if not necessary, add to the contents of the pan the stir-fry we made in onion, mushrooms, mix and serve immediately.
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