![]() ![]() The next day we remove the beef pieces, stain them, and pat them dry using a thick paper towel. We leave the beef in the marinade until the next day. Then we add the chopped celery, carrots, and onions, the finely chopped garlic, the pepper corns, the clover, the tablespoons of olive oil, the bottle of dry red wine ( Barbera), and a little bit of the three different herbs (parsley, thyme, and two bay leaves).īe sure that the wine covers the meat and other ingredients completely, so that it will be marinated very well. We cut the beef into large cubes, and place the pieces into a deep pan. parsley, thyme, bay leaves, five whole pepper corns.one tablespoon of extra virgin olive oil.one bottle of dry red wine (in our case we recommend a deliciously spicy and tannic Barbera). ![]() one bunch mix herbs (parsley, bay leaves, and thyme)įor the marinade we are going to need the following ingredients:.two tablespoons of extra virgin olive oil.The ingredients we are going to need for this recipe are the following: Beef bourguignon recipe: Ingredients List There is always the option of using a pressure cooker, which reduces the time to less than an hour, though we recommend against this. The preparation/cooking time will take us approximately two hours and twenty minutes. You can preserve the beef for several days in the refrigerator, and without losing any of the flavor and taste when reheated. This is no easy recipe, and the cooking and preparation times are lengthy, so we recommend that you prepare enough for at least two different meals. A Beef Bourguignon Recipe that'll kick up your french cooking credentials! ![]()
0 Comments
Leave a Reply. |