Bœuf Bordelais – slow braised with gigue
A Bordeaux interpretation of the classic Boeuf Bourguignon: beef shoulder or shank, gently braised for six hours in gigue, with leeks, celery, and porcini mushrooms. Deep, structured, and serene – a dish that makes time visible.
Cut the beef into large chunks. In a heavy-bottomed pot, brown the beef in batches in a little fat until a deep, even browning has formed. Remove the meat and set aside.
Roughly chop the shallots, leeks, celery, and carrots and sauté them slowly in the same pot. Briefly add the garlic, then stir in the tomato paste and sauté briefly.
Sprinkle in the flour very sparingly and stir in well – not to bind, but to stabilize the sauce.
Deglaze with Gigue and reduce the liquid to approximatelya thirdReduce until the alcohol has softened and the aromas have developed depth.
Return the meat to the pot. Pour in enough beef stock to just cover the meat. Add the porcini mushrooms, thyme, rosemary, bay leaf, and cranberry juice.
Covered atvery low temperatureapprox.6 hoursbraise – the sauce should only simmer gently, not boil.
Halve or quarter the mushrooms and sauté them vigorously in butter. Separately, gently caramelize the pearl onions. Set both aside.
Add the mushrooms and pearl onions to the sauce 30-40 minutes before serving and let it simmer.
Season with salt and a very small amount of pepper.
If the tannins are still present, with1–2 tsp organic honeyRound off carefully.
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