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Boeuf bourguignon — image

Boeuf bourguignon

A variation on the French stew classic with sous-vide beef rib and beef cheeks, served with its own jus.

Ingredients

100mlRed wine
100gCarrot
300mlWater
10gBouquet de Provence
35gDemi-glace
Beef cheeks
Beef rib
23gThyme
1units.eetlepelProvence Primerba
150gPearl onion
250gChampignon Paris
Butter
Bourguignonne mix

Preparation

  1. Bring the red wine to a boil.
  2. Add the water, bring to a boil again and stir in the demi-glace.
  3. Add the Bouquet de Provence, bourguignonne mix and Provence Primerba.
  4. Sauté the mushrooms gently in plenty of butter with thyme.
  5. Add the carrot and pearl onions and briefly sauté.
  6. Heat the meat to about 60°C.
  7. Drain the meat and reserve the jus.
  8. Return the beef rib and beef cheeks to their own jus and heat through well.
  9. Serve the meat with the vegetables and the jus.