{"id":735,"date":"2022-05-14T15:20:57","date_gmt":"2022-05-14T13:20:57","guid":{"rendered":"https:\/\/www.amalgastro.com\/?p=735"},"modified":"2022-09-25T16:38:01","modified_gmt":"2022-09-25T14:38:01","slug":"boeuf-bourguignon","status":"publish","type":"post","link":"https:\/\/www.amalgastro.com\/?p=735","title":{"rendered":"Comment faire du b\u0153uf bourguignon"},"content":{"rendered":"

Qu’est-ce que le b\u0153uf bourguignon ?<\/strong><\/h2>\n

Un plat traditionnel fran\u00e7ais de b\u0153uf mijot\u00e9 dans une sauce au vin rouge, avec des petits oignons, des champignons de Paris et des lardons au bacon. Il porte traditionnellement le nom de la r\u00e9gion de Bourgogne en France, d’o\u00f9 il est originaire. Il est cuit jusqu’\u00e0 ce que la viande s’effondre et que la sauce riche en vin \u00e9paississe l\u00e9g\u00e8rement pour enrober la viande. C’est un plat r\u00e9confortant \u00e0 cuisson lente, parfait pour la pur\u00e9e de pommes de terre, la polenta molle ou simplement du pain croustillant pour \u00e9ponger la sauce.<\/p>\n

Le secret de cette riche casserole de b\u0153uf est d’utiliser tout le vin et pas de bouillon. Notre recette ultime de b\u0153uf bourguignon est un classique r\u00e9confortant instantan\u00e9, plein de saveurs satisfaisantes.<\/p>\n

Ingr\u00e9dients<\/h2>\n
    \n
  • 1,6 kg de bifteck brais\u00e9, coup\u00e9 en gros morceaux<\/li>\n
  • 3 feuilles de laurier<\/li>\n
  • Petit bouquet de thym<\/li>\n
  • 2 bouteilles de vin rouge pas cher<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe d’huile<\/li>\n
  • 3 grosses ou 6 carottes normales, coup\u00e9es en gros morceaux<\/li>\n
  • 2 oignons, hach\u00e9s grossi\u00e8rement<\/li>\n
  • 3 cuill\u00e8res \u00e0 soupe de farine ordinaire<\/li>\n
  • 1 cuill\u00e8re \u00e0 soupe de pur\u00e9e de tomates<\/li>\n<\/ul>\n

    Dressage<\/p>\n

      \n
    • Petite noisette de beurre<\/li>\n
    • 300 g de lardons<\/li>\n
    • 500 g d’oignons perl\u00e9s ou de petites \u00e9chalotes \u00e9pluch\u00e9es<\/li>\n
    • 400 g de champignons coup\u00e9s en deux<\/li>\n
    • Persil hach\u00e9<\/li>\n<\/ul>\n

      Pr\u00e9paration de b\u0153uf bourguignon<\/h2>\n

      \"Qu'est-ce<\/p>\n

      1-<\/strong> Versez 1,6 kg de steak \u00e0 braiser coup\u00e9 en gros morceaux dans un grand bol avec 3 feuilles de laurier, un petit bouquet de thym, 2 bouteilles de vin rouge et du poivre, puis couvrez et laissez au r\u00e9frig\u00e9rateur pendant la nuit.<\/p>\n

      2-<\/strong> Chauffez le four \u00e0 200C\/180C ventilateur\/gaz 6.<\/p>\n

      3-<\/strong> Placez une passoire au-dessus d’un autre grand bol et \u00e9gouttez la viande marin\u00e9e en gardant le vin.<\/p>\n

      4-<\/strong> Chauffez 1 cuill\u00e8re \u00e0 soupe d’huile dans une grande po\u00eale, puis faites dorer la viande par lots, en la transf\u00e9rant dans une assiette une fois dor\u00e9e. Lorsque toute la viande est dor\u00e9e, versez un peu de vin dans la po\u00eale maintenant vide et faites bouillir pour lib\u00e9rer les morceaux caram\u00e9lis\u00e9s de la po\u00eale.<\/p>\n

      5-<\/strong> Faites chauffer 1 cuill\u00e8re \u00e0 soupe d’huile dans une grande casserole et faites revenir 3 grosses ou 6 carottes normales, coup\u00e9es en gros morceaux, et 2 oignons hach\u00e9s grossi\u00e8rement jusqu’\u00e0 ce qu’ils commencent \u00e0 se colorer. Incorporer 3 cuill\u00e8res \u00e0 soupe de farine pendant 1 min, puis ajouter 1 cuill\u00e8re \u00e0 soupe de pur\u00e9e de tomates.<\/p>\n

      6-<\/strong> Ajouter le b\u0153uf et les jus \u00e9ventuels, le vin de la po\u00eale et le reste du vin et des herbes. Assaisonnez et portez \u00e0 \u00e9bullition. Remuez bien le tout, puis couvrez.<\/p>\n

      7-<\/strong> Transf\u00e9rer au four et cuire pendant 2 heures jusqu’\u00e0 ce que la viande soit vraiment tendre. Frais. Se cong\u00e8lera jusqu’\u00e0 3 mois.<\/p>\n

      8-<\/strong> Pour servir, d\u00e9congeler compl\u00e8tement pendant la nuit au r\u00e9frig\u00e9rateur s’il est congel\u00e9, puis placer \u00e0 feu doux pour r\u00e9chauffer.<\/p>\n

      9-<\/strong> Pendant ce temps, faites chauffer une noisette de beurre dans une po\u00eale et ajoutez 300 g de lardons lardons et 500 g d’oignons perl\u00e9s ou de petites \u00e9chalotes \u00e9pluch\u00e9es. Faire gr\u00e9siller pendant environ 10 minutes jusqu’\u00e0 ce que le bacon commence \u00e0 croustiller et que les oignons ramollissent et se colorent.<\/p>\n

      10-<\/strong> Ajoutez 400 g de champignons coup\u00e9s en deux et faites revenir encore 5 minutes, puis m\u00e9langez le tout dans le rago\u00fbt et faites chauffer encore 10 minutes. Servir parsem\u00e9 de persil hach\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Qu’est-ce que le b\u0153uf bourguignon ? Un plat traditionnel fran\u00e7ais de b\u0153uf mijot\u00e9 dans une sauce au vin rouge, avec<\/p>\n","protected":false},"author":1,"featured_media":737,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-europeenne"],"yoast_head":"\nComment faire du b\u0153uf bourguignon - Amalgastro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amalgastro.com\/?p=735\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment faire du b\u0153uf bourguignon - Amalgastro\" \/>\n<meta property=\"og:description\" content=\"Qu’est-ce que le b\u0153uf bourguignon ? 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