Boeuf Bourguignon with LeCreuset
to present my collaboration with
LeCreuset , the best in pots made of enameled cast iron, I could not choose a famous French recipe, a recipe for long cooking in the oven, and the best is undoubtedly the Boeuf Borguignon. I am not a lover of meat, but if I make a meat dish, I go on the most popular recipes, do not put myself to invent anything. I had made stew, braised in Barolo and other recipes where the meat is a queen, but this beats all the. The preparation is not difficult, the explanation is long, it's a bit 'more complex than a stew, but when you lift the cover after 3 hours of cooking, the scents that are released into the air, are heavenly. The wine, moved her bouquet to the meat and air are mixed herbs, thyme, bay leaves, bacon, bacon, glazed onions and wine, so the smell that fills the house is that of wine, a good Rosso Conero , a nice wine quite large, in place of Chianti that yesterday, was not available in any of the two wineries I visited.
The truth is that I wanted to redo the perfect recipe of Julia Child, but alas for the Beaujolais is late, is no longer, I could not find the Chianti, and so I thought I'd fall back in that red I gave trust. I have faithfully copied the recipe from here
, without omitting anything or add anything, the only change is in the wine.
pots, dishes, pans ... there are no suitable names, the only way to call these beautiful containers to put our food is simply
LeCreuset . In my house we have always cooked, that is my grandmother and my mother when I was already small kitchen with pots in clay and cast in Tuscany makes extensive use of these materials and I have always enjoyed the taste of the meat sauce cooked in an earthenware tegamone, used only for the meat sauce, Tuscan hunter, even one with his pan, yes, because when you cook something in the crock, this takes the taste of what to cook and it is better not to use it for other types of cooking, this does not happen with the cast, and is definitely better because it soaks never smells. The enameled cast iron pans and are highly suited to every source of heat, gas, as in the oven as the induction cooker, then there are the meraviglioce cocottine glazed stoneware that I will use very soon for the souffle that I love.
Ingredients: 160 grams of bacon 1.3 kg of lean beef cut into large pieces extra virgin olive oil 
1 carrot 1 onion salt, pepper, flour 750 ml of Beaujolais or Burgundy or Chianti, however, a full-bodied wine 500/750 ml beef stock 1 tablespoon tomato paste 2 cloves garlic, crushed thyme, bay boiled bacon rind
for the contours to be served along with the boeuf bourguignon: glazed onions and mashed potatoes. 1. Bacon: the first boil and then cook. 2. Carne: cut Cuboni, then flour and fry 3. Vegetables: carrot and onion cut into slices and then fry Remove bacon rind and cut into sticks the same, put it in water, hot grease and let it for 10 minutes, then put out to dry.
Take a casserole dish (I made the casserole LeCreuset), pour in the oil and fry the bacon then transfer it onto a plate, in the meantime, cut into chunks and brown meat in oil. Remove the flesh. Now pour in the sliced \u200b\u200bcarrot and onion, fry them too. Put in casseurola, meat and bacon, sprinkle with two tablespoons of flour and put the pan in a preheated oven 230 °, let 5 minuti, date una bella girata alla carne e ancora 5 minuti in forno, questo serve a far dorare la farina attaccata alla carne.
1. Vino e brodo sulla carne, devono coprirla 2. Aggiungere tutto il resto, coprire e far sobbollire per 3 ore 3. Controllare ogni tanto se il livello del liquido va bene, altrimenti aggiungere brodo 
A questo punto versate il brodo e il vino sulla carne, la devono coprire, aggiungete il concentrato di pomodoro, l'aglio schiacciato, le erbe, la cotenna, e le altre verdure affettate (carota e cipolla), cover with lid and bake in the middle floor, then adjust the temperature, the liquid is simmering, cook must keep in mind that for at least 3 hours, the meat is ready when you can penetrate with the fork with ease.
To accompany the meat, I made some onions glazed with balsamic vinegar: borettane put the onions in a pan (no need to overlap) with oil and butter, fry slowly from side to side, then add balsamic vinegar, sugar and cover with the broth, cook them up and half cooked (after 20 minutes) turn it so darken the other side.
For the mashed potatoes vi rimando alle istruzioni che sono nella scatola del vostro purè perché io mangio solo quello in scatola fino a quando le patate non saranno di nuovo quelle di una volta, cioè meno acquose e più farinose.
Non si può descrivere la cremosità di questa carne cotta così a lungo se non si assaggia, è deliziosa, morbida, tenera, saporita, e nello stesso tempo leggera. Certo la cottura nella pentola chiusa fa in modo che i suoi aromi, i suoi odori rimangano tutti all'interno e per questo le pentole in ghisa sono l'ideale.
Con questa ricetta partecipo al contest della carissima Imma in collaborazione con LeCreuset che trovate
qui
