REVISITED BEEF BOURGUIGNON open sandwich
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- Large “Pochon” loaf 1.1 kg - 41009
- 1.1 kg beef for Bourguignon
- 200 g lardons
- 1 bottle of red wine
- 3 carrots
- 2 garlic cloves
- 2 onions
- Bouquet garni
- 500 g potatoes
- 300 g mushrooms
- Different coloured carrots
- 500 ml meat stock
- Flour
- 50 g butter
Preparation steps
FOR THE BEEF BOURGUIGNON:
- Cut the meat into cubes of any size and make the aromatic garnish (carrots, garlic, onions, bouquet garni).
- In a casserole dish, brown the chopped onions and lardons in butter. Once browned, put to one side.
- In the same casserole dish, brown the meat in butter and season. Sprinkle in the flour, then deglaze with the red wine, water and stock. Bring to the boil, skim, and add the carrots, onions, lardons and aromatic garnish. Leave to simmer with the bouquet garni for 2 to 3 hours.
- Fry the mushrooms with the crushed garlic.
- Make a potato purée.
FOR THE SANDWICH:
- Cut a good slice of bread, fry it in clarified butter on one side.
- Generously spread the potato purée on the un-toasted slice of bread.
- Arrange pieces of beef bourguignon on the purée.
- Arrange the sandwich on the plate, add the vegetables and mushrooms harmoniously.
- Pour the reduced meat juice around the bread for more flavour and decorate the plate with a few sprigs of herbs.
- Serve at once so that the bread is still crispy and the purée is hot.
Chef's tip
Beef Bourguignon, a classic of French cuisine:
Beef bourguignon originated in Burgundy, where it was traditionally made by country folk for celebrations and grape harvests. The dish has evolved and is now a recipe of choice in French gastronomy, in particular thanks to the quality of the Burgundy wines used in the recipe. It consists of braised beef with an aromatic garnish, often accompanied by carrots.
