Beef in red wine under a puff pastry lid
6 servings
90 minutes
Beef in red wine under a puff pastry lid is a true embodiment of French gastronomy. The rich and intense flavor of the dish is formed by slowly braising the meat in red wine with aromatic spices and port, giving it depth and tenderness. Mushrooms and lard add textural complexity, while the pastry baked to a golden crust encapsulates all the flavor nuances in a delicate and crispy layer. This dish not only warms the soul but also transforms an ordinary dinner into an exquisite culinary celebration, perfectly complemented by a glass of red wine.
1
Fry the bacon in a hot pan, add diced mushrooms, and fry them until cooked.
- Lard (back fat): 500 g
- Fresh mushrooms: 500 g
2
Cut the beef into large cubes. Dredge the meat in flour and fry in vegetable oil until golden brown. Place the meat on a plate.
- Beef neck: 1 kg
- Wheat flour: 100 g
3
In the same skillet, sauté the diced onion and minced garlic until soft and golden. Return the meat to the skillet along with the juices it released while resting on the plate.
- Onion: 1 piece
- Garlic: 1 clove
4
Add fried mushrooms and bacon, cloves and thyme, bay leaf and red wine with port.
- Fresh mushrooms: 500 g
- Lard (back fat): 500 g
- Ground cloves: pinch
- Chopped fresh thyme: 1 teaspoon
- Bay leaf: 1 piece
- Dry red wine: 600 ml
- Port wine: 300 ml
5
Bring to a boil, then reduce the heat and simmer for 10 minutes.
6
Then add the broth and cook for 1 hour. The sauce should be thick and rich. Remove from heat and let it cool slightly.
- Beef stock: 200 ml
7
Preheat the oven to 200 degrees.
8
Roll out the puff pastry and cut it according to the shape of the containers you will bake in. Place the meat mixture in the containers, cover with dough, and seal securely at the edges. Brush with egg yolk. Bake for 30-40 minutes or until the dough is golden brown.
- Puff pastry: 500 g
- Chicken egg: 1 piece