Raymond Blanc's Boeuf Bourguignon

Name: Raymond Blanc's Boeuf Bourguignon
Cuisine: European, Mediterranean, French
Ingredients: 4x225 g portions of beef blade; 120 g large onions, peeled & diced - 1/2 cm squares; 40 g carrots, peeled and diced into 1/2 cm squares; 40 g celery, diced into 1/2 cm squares; 5 garlic cloves; 1 bay leaf; 4 g thyme sprigs; 10 g flat leaf parsley, picked and washed; 400 ml red wine, reduced by 1/3 by heating gently; 16 g flour; 16 g rapeseed oil; 400 ml chicken stock; 7 cloves; 1/2 teaspoon salt; 2 pinches of fine ground white pepper; A dozen whole black peppercorns; Bouquet garni; 100 g peeleed baby onions; 3 g unsalted butter; thyme sprig; 2 bay leaves; 75 ml of water; pinch of salt; pinch of coarse ground black pepper; 100 g smoked streaky bacon; 10 g unsalted butter.

Instructions

Celebrity chef Raymond Blanc and our Executive Chef at Brasserie Blanc, Clive Fretwell cook this classic French dish. Boeuf Bourguignon is a delicious rich slow-cooked dish, and is part of our Les Classiques selection of great dishes that we think we do really well at Brasserie Blanc.

Updated at: Tue, 03 Sep 2024 11:08:20 GMT