Recipe
Boeuf Bourguignon
medium
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
2389 kJ / 570 kcal (Per person)
Ingredients
- Carbohydrates20 g
- Sugar11 g
- Fat20 g
- Protein54 g
Allergens
- alcohol
Note
Tip the meat into a bowl with the red wine and leave it in the fridge overnight.
Cooking Equipment
Ingredients
- »800 g beef shoulder two finger width cubes
- »5 dl full bodied red wine to marinate
- »2 tbsp clarified butter
- »1 onions peel and chop
- »2 garlic cloves Crush
- »2 tbsp tomato purée
- »2 dl veal stock, brown
- »1 thyme sprig
- »1 rosemary sprigs
- »1 onions peel, then stick bay leaf and clove into the onion
- »2 bay leaves
- »2 cloves
- »3 carrots peel and cut into cubes
- »100 g bacon cubes
- »200 g button mushrooms
- »3 tbsp maizena express, brown
- »4 tsp Cognac
- » Sea salt and black pepper Freshly ground or corn starch
Preparations
1. Tip the meat into a bowl with the red wine and leave it in the fridge overnight.
2. The next day, remove the meat from the red wine and let it drain in a strainer, then pat dry with a paper towel. Reserve the red wine for further use.
Instructions
1. Heat the clarified butter in the frying pan.
2. Sear the meat in 2 to 3 steps (depending on pan size ). Then season with salt and pepper.
3. Reduce to medium heat and sweat the onion strips, garlic and tomato purée, fry until brown.
4. Quench with a good sip of red wine and allow to reduce.
5. Decant the onions and meat into the DUROMATIC® Comfort and add the rest of the wine, veal stock, herbs, spiked onion and diced carrots.
6. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
7. In the meantime sauté the bacon with the mushrooms in the frying pan and reserve.
8. Open the lid and take out the spiked onions and the herbal sprigs.
9. Add mushrooms, bacon and cognac and reduce the sauce. If required, thicken the sauce with Maizena express brown or maize starch. Season to taste with salt and pepper.
Serving
Serve with pasta or potatoes.
Hint: As a change, flavours such as grated orange peel or orange liqueur can also be added instead of cognac.
Origin
Kuhn Rikon
medium
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
2389 kJ / 570 kcal (Per person)
Ingredients
- Carbohydrates20 g
- Sugar11 g
- Fat20 g
- Protein54 g
Allergens
- alcohol
Note
Tip the meat into a bowl with the red wine and leave it in the fridge overnight.
Cooking Equipment
Ingredients
- »800 g beef shoulder two finger width cubes
- »5 dl full bodied red wine to marinate
- »2 tbsp clarified butter
- »1 onions peel and chop
- »2 garlic cloves Crush
- »2 tbsp tomato purée
- »2 dl veal stock, brown
- »1 thyme sprig
- »1 rosemary sprigs
- »1 onions peel, then stick bay leaf and clove into the onion
- »2 bay leaves
- »2 cloves
- »3 carrots peel and cut into cubes
- »100 g bacon cubes
- »200 g button mushrooms
- »3 tbsp maizena express, brown
- »4 tsp Cognac
- » Sea salt and black pepper Freshly ground or corn starch
Preparations
1. Tip the meat into a bowl with the red wine and leave it in the fridge overnight.
2. The next day, remove the meat from the red wine and let it drain in a strainer, then pat dry with a paper towel. Reserve the red wine for further use.
Instructions
1. Heat the clarified butter in the frying pan.
2. Sear the meat in 2 to 3 steps (depending on pan size ). Then season with salt and pepper.
3. Reduce to medium heat and sweat the onion strips, garlic and tomato purée, fry until brown.
4. Quench with a good sip of red wine and allow to reduce.
5. Decant the onions and meat into the DUROMATIC® and add the rest of the wine, veal stock, herbs, spiked onion and diced carrots.
6. Bring to the boil, stirring constantly.
7. Close the lid and cook under pressure on setting 2 for 30 minutes.
8. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
9. At the end of the cooking time, remove the pan from the hob and leave to cool.
10. In the meantime sauté the bacon with the mushrooms in the frying pan and reserve.
11. Open the lid and take out the spiked onions and the herbal sprigs.
12. Add mushrooms, bacon and cognac and reduce the sauce. If required, thicken the sauce with Maizena express brown or maize starch. Season to taste with salt and pepper.
Serving
Serve with pasta or potatoes.
Hint: As a change, flavours such as grated orange peel or orange liqueur can also be added instead of cognac.
Origin
Kuhn Rikon
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