Beef Bourguignon (Sous Vide)
Beef Bourguignon prepared sous vide. The source page contained only the title and photos; method below reconstructed / classic proportions.
🍳 Cook: 12 min
Ingredients
| — | beef (chuck or shin) |
| — | red wine (Burgundy) |
| — | beef stock |
| — | tomato paste |
| — | bacon lardons |
| — | pearl onions |
| — | mushrooms |
| — | garlic |
| — | thyme |
| — | bay leaf |
| — | butter |
| — | parsley |
| — | salt and pepper |
Instructions
(reconstructed / classic proportions)
- Cut the beef into large chunks, season with salt and pepper and sear in a hot pan until browned on all sides.
- Vacuum-seal the beef with red wine (Burgundy), a little beef stock, tomato paste, garlic, thyme and a bay leaf.
- Cook sous vide at 176°F / 80°C for 12-24 hours until fork-tender (or 135°F / 57°C for a steak-like texture).
- Meanwhile, sauté bacon lardons, pearl onions and mushrooms in butter until golden.
- Pour the bag juices into a pan and reduce into a glossy sauce; thicken with a little butter/flour if needed.
- Combine the beef, sautéed garnish and sauce; simmer briefly to marry the flavours.
- Garnish with chopped parsley and serve with mashed potatoes or crusty bread.