Sunday recipe. a traditional slow-cooked dish signed by the star chef

The flagship of Burgundy gastronomy, beef bourguignon is the flagship of French culinary heritage in the four corners of the world. A comforting and regressive dish, it offers the best of its region of origin in the same dish, combining its famous red wines and Charolais beef. whom star chef Bernard Lozo established in 1982, taking over at the helm of the hotel-restaurant, which was previously run by chef Alexandre Dumain and which he renamed Le Relais de Bernard Loiseau. An enthusiastic, passionate and beloved figure of French gastronomy, whose death on February 24, 2003 shook the world of gastronomy and the country a legacy perpetuated by his wife, Dominique Lozo. we try our traditional beef bourguignon recipe.

Bernard Loiseau’s beef bourguignon recipe

Ingredients:

• 1.8 kg of beef
• 200 g of carrots
• 200 g button mushrooms
• 200 g of semi-salted brisket
• 2 cloves of garlic
• 20 g of butter
• 1 bunch of garni
• 1/2 t/kg. tablespoon of powdered sugar
• 3 tbsp. tablespoon of balsamic vinegar
• 2 onions
• 1 liter of red Burgundy
• 10 kg of oil
• 200 g of pearl onions
• Ground pepper
• Salt:

The steps

Preparation of broth

Prepare the marinade 24 hours in advance. Bring the red wine and flambé to a boil in a stainless steel pot. Then let it cool completely.

Cooking vegetables

In the meantime, clean the carrot and large onion. Roughly chop them.Cut the meat (if necessary) into approximately 70g (3 to 4cm pieces). Place the carrots, onions and meat in a large bowl, cover with red wine and refrigerate for 24 hours.

Cooking beef

Cook the beef bourguignon. Drain meat and vegetables separately. Collect the wine.Heat 3 tablespoons of oil in an ovenproof dish and brown the meat pieces for 5 minutes. Season with salt and freshly ground pepper. Then add the marinated vegetable garnish. Let it cook for another 4 minutes.

Seasoning

Drain the cooking fat from the fried food. Add the red wine, crushed garlic and bouquet garni. Bring to a boil, then strain. Season very lightly with salt and freshly ground pepper (be careful not to add too much salt, as the sauce will reduce and therefore thicken after cooking).

Making beef bourguignon

Cover the pan and place in the oven at 200°C (6-7) for 2.5 to 3 hours. During this cooking, stir several times with a wooden spatula. If the sauce seems too thick during cooking, add a little water so that the cooking liquid reaches 3/4 of the height of the meat pieces. Remove the pieces of beef from the container, as well as the bouquet. Pour the cooking liquid, which contains carrots and onions, into a blender and run for a long time. Then pass the sauce through cheesecloth (with a fine strainer) and collect it in a pot. Check the seasoning of the sauce, then add the meat pieces. Keep warm over very low heat.

Preparation and glazing of onions

Prepare the aromatic glaze (while the beef is cooking). Add 1/2 tablespoon of powdered sugar. Cover with parchment paper (the diameter of the pan). Bring to a boil and reduce to medium heat. When the water evaporates, remove the sheet of parchment paper, let the pearl onions brown in the remaining butter and sugar to caramelize the onions properly. Season them with salt and freshly ground pepper at the end of cooking.

Preparation of bacon

Add the balsamic vinegar and let it reduce completely. Keep the pearl onions glazed, that is, covered with a thin shiny film. Cut it into pieces of bacon. Blanch the bacon, that is, immerse it in cold water and boil it for a minute. Heat 1 tbsp. tablespoon of oil to fry the bacon in the pan.When they are well colored, drain them on absorbent paper.

Preparation of mushrooms

Peel and wash the button mushroom. Drain them and cut them into quarters. Fry them in a pan with 1 tablespoon of oil. Season them at the end of cooking, then drain on absorbent paper.

Finishing and installation

Heat the beef bourguignon one last time over high heat. Add the bacon and mushroom garnish, as well as the pearl onions. Serve hot on the grill, accompanied by mashed potatoes or pasta gratin.