Beef Braised Burgundy Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 beef (braised beef)
- 2 tablespoon clarified butter
- 1 vegetable onion (s), diced
- 4 clove (s) garlic, diced
- pepper
- 250 ml meat broth
- 750 ml red wine, dry
- 1 bay leaf
- 1 tablespoon thyme
- Creme fraiche Cheese
Print Recipe
Pin Recipe Instructions
- Sear the pot roast in the hot clarified butter for 10 minutes, add the onion cubes and fry for another 10 minutes. Pepper, add garlic, deglaze with a little red wine. Add the bay leaf and thyme and simmer for a total of 3 hours. Pour wine every now and then.
- Then take out the meat and let it rest for 5 minutes.
- Catch the emerging meat juice and add to the sauce. Puree the sauce, stir in the creme fraiche and season to taste.
- Serve the roast cut into slices and serve the sauce separately.
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