Wednesday, November 12, 2008

Boun's Boeuf Bourguignon

So: I just watched this being done. The result was great!
I was cooking some "peasant potatoes" when he also started cooking. I was a bit surprised and then I found out that actually he is preparing the next day's dinner. So be careful, you need one night and a few hours to make this!

What you need:

1 kg beef, cut in chunky pieces
4-5 cloves of garlick
150 gr. bacon, cut in small pieces
2 big onions, one cut in quarters and one chopped
3 carrots, cut in diagonal slices of about 3 cms
750 ml. dry red wine
Black pepper, salt
Thyme - if you feel like adding some
TIME! :))

How to do it:

Put the bacon in a stew pot, over medium heat, until the fat breaks down. Add the chopped garlic and as soon as it changed color a bit add the meat and the onion . Let it fry for about 5 minutes, stirring so they don't stick, and then add the wine, salt and pepper. Let it simmer for about 3 hours, with the lid put on so it does not get dry. Add the carrots and let it simmer for another 20 - 30 minutes.
Then set it aside, over night. At room temperature.
The next day reheat it and continue simmering for another hour or so. Add thyme, if you want to, you can also add laurel.
And that's it!

We had it with rice, but I think I would of liked it more with baked or boiled potatoes with some parsley sprinkled over. The sauce is absolutely delicious and the meat gets so tender you will have a hard time believing it really is beef!
Enjoy - and let me know what you think about it!

PS - the guy ate the stuff with mustard. I tried it and it's not bad at all. I preffer it without, though :)

Vita Bourguignon


1 kg carne de vita, taiata in bucati mai mari
4-5 catei de usturoi
150 gr. bacon, taiata bucatele
2 cepe mari, una taiata in sferturi si una tocata
3 morcovi, curatati si taiati in felii de 3 cm, pe diagonala
750 ml. vin rosu sec
Piper, sare
TIMP! :))

Cum se face:

Se caleste bacon intr-o tigaie pentru friptura, pana cand se topeste grasimea. Se adauga usturoiul taiat felii, si dupa ce isi schimba putin culoarea se adauga ceapa si carnea.
Se prajesc timp de cca. 5 minute, apoi se adauga vinul si sarea. Se la sa la fiert 3 ore, cu capacul pus ca sa nu se evapore vinul. Dupa cele 3 ore se adauga morcovii, se mai fierbe 20-30 de minute, dupa care se opreste focul. Oala se lasa pe aragaz (nu la frigider!) peste noapte - cea facuta de Boun a stat pana a doua zi la 6 seara.
A doua zi se reincalzeste si se lasa sa fiarba inca o ora. Inainte de a se servi se adauga cimbru.

Cam asta ar fi. El a servit-o cu orez fiert, eu cred ca ar fi mers mult mai bine cu cartofi fierti sau copti, cu patrunjel presarat peste..
De asemenea, el a mancat-o cu mustar. Am incercat si eu, pentru ca a zis ca ei asa o mananca, si este buna. Dar o prefer fara. ;)

1 comment:

Ioana said...

Deja imi este foame.