Berezinas Boeuf Bourguignon

Summary

Ingredients

• 1.2 kg beef, for braising
• 200 g bacon, fresher
• 2 large onions
• 300 g onion (s) (small pearl onions), not pickled!
• 300 g mushrooms
• 30 grams flour
• 20 cl vegetable stock or veal stock
• 1 tablespoon oil
• salt and pepper

For the marinade:

• 1 bottle wine, red Burgundy (e.g. Passetoutgrain)
• 1 onion (s)
• 5 cl Cognac or Marc de Bourgogne
• 3 shallot (s)
• 1 sprig thyme
• 5 stems parsley
• 2 bay leaves
• 2 tablespoons oil
• 20 grains pepper

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Instructions

1. Cut the beef into 5 cm pieces the night before, place in a large bowl, add the finely sliced onions, shallot and chopped peppercorns, pour over the wine, oil and Marc de Bourgogne or cognac. Cover with cling film, let the meat marinate for 12 hours, turning several times.
2. The next day, filter the marinade through a sieve, set aside and pat the meat dry.
3. Fry the pieces of bacon in a saucepan until golden brown, add the 2 large, finely chopped onions, let everything brown lightly, remove from the roaster. Put the oil in the roasting pan, fry the meat for 10 minutes.
4. Add the onions and bacon, dust everything with flour, mix everything well. Add the marinade liquid, thyme, bay leaf and parsley, bring everything to a boil.
5. Turn the heat down and let everything simmer for 2 1/2 hours with the saucepan closed.
6. Put the peeled pearl onions in a pan with 10 g butter and let them brown slowly until they are cooked through. Put aside. Wash and dry the mushrooms, fry them in a hot pan with 10 g butter until the liquid has evaporated. Salt and pepper.
7. Remove the roasting pan from the heat and let it rest a little, then degrease the sauce, add salt and pepper if necessary. Add the mushrooms and onions and simmer for another 30 minutes.
8. Side dish: boiled potatoes

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