[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef chuck

🥗Healthier: sirloin

💰Cheaper: round steak

Sirloin is leaner while round steak is more economical.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked pork belly

Turkey bacon reduces fat while maintaining smokiness.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth offers a lighter option.

Chop whole brisket into large chunks, leaving in the fat for flavor.

Heat pan until incredibly hot to avoid boiling the meat when added.

Caramelize the beef chunks in the hot pan until nicely browned, then remove and drain juices.

Add chopped onions to the same pan and roast until they break down and sweeten, about 5 minutes.

Add a whole garlic bulb, chopped in half, for flavor.

Sprinkle a tiny pinch of flour into the pan, just enough to thicken slightly.

Add thyme, parsley, bay leaves, and a bit of celery for flavor.

Pour in 750 ml of red wine and 250 ml of port, reducing by two-thirds to intensify the flavor.

Add 1 liter of water with two stock pots to the mixture.

Return the browned beef to the pot and stir to combine.

Reduce the red wine mixture down by half, then dissolve the stock pots in the liquid.

Transfer the pot to the oven set at 140-150°C (284-302°F) and braise for about 3 hours 45 minutes, checking occasionally for moisture.

Prepare the garnish by caramelizing small onions and frying lardons of bacon until crispy.

Add wild mushrooms to the pan with the bacon, cooking until caramelized.

Once the beef is done, pour the braising liquid over the beef and generously add the garnish of mushrooms, bacon, and onions.

Cooking Techniques

Equipment Needed

Spice Level: