Beef bourguignon with cognac
8 servings
505 minutes
Burgundy beef with cognac is a classic French dish filled with the aromas and flavors of the Burgundy province. Its roots go back centuries when local peasants used available ingredients to prepare hearty and rich meat dishes. The rich red wine marinade infuses the beef with velvety notes, while the cognac adds a refined depth of flavor. Slow braising allows the meat to become incredibly tender, absorbing the aromas of spices, herbs, and vegetables. The dish's taste is complex and rich: soft sweet notes of carrots harmonize with the spiciness of garlic and spices, while bacon adds a smoky touch. Burgundy beef is an ideal treat for cozy evenings and festive dinners, especially paired with a glass of good wine and a crispy baguette.
1
Cut the meat into small pieces and place it in a container.
- Beef rib (fore rib): 1.5 kg
2
For the marinade, mix wine, broth, cognac, diced yellow onion, chopped carrot, minced garlic, parsley, thyme, rosemary, black peppercorns, cloves, and bay leaf in a bowl. Pour the marinade over the meat, cover with a lid, and refrigerate overnight (about 8 hours).
- Dry red wine: 3 glasss
- Beef stock: 2 glasss
- Cognac (brandy): 0.3 glass
- Yellow onion: 1 head
- Carrot: 2 pieces
- Garlic: 3 cloves
- Chopped parsley: 0.3 glass
- Dried thyme: 1 teaspoon
- Dried rosemary: 1 teaspoon
- Black peppercorns: 10 pieces
- Allspice berries: 1 piece
- Cloves: 3 pieces
- Bay leaf: 1 piece
3
Preheat the oven to 150 degrees.
4
Pat the meat dry with a paper towel. Transfer the vegetables to a bowl.
5
In a deep ovenproof pot over medium heat, melt 2 tablespoons of butter. Fry the finely chopped bacon until crispy. Transfer to a plate.
- Bacon: 250 g
- Butter: 3 tablespoons
6
Place the meat in the pot and fry on high heat until browned. Transfer to a plate.
- Beef rib (fore rib): 1.5 kg
7
Transfer the vegetables to a pot and sauté until soft for 5-7 minutes. Add the tomato paste and sauté for another 30 seconds. Then slowly add the remaining marinade and cook until the liquid evaporates to a sauce consistency.
- Yellow onion: 1 head
- Carrot: 2 pieces
- Garlic: 3 cloves
- Tomato paste: 1 tablespoon
8
Return the meat and bacon to the pot with the sauce. Stir, cover with a lid, and simmer on low heat until the meat is tender, about 3 hours.
- Bacon: 250 g
- Beef rib (fore rib): 1.5 kg