Burgundian beef to prepare the day before for Mother's Day

Ingredients

For 6 servings

• •1200 g 1200 g Beef paleron
• •200 g 200 g Smoked bacon
• •75 cl 75 cl Red Burgundy wine
• •50 cl 50 cl Beef broth
• •2 2 Yellow onion(s)
• •3 3 Carrots
• •3 3 garlic pod(s)
• •2 c. à soupe 2 tablespoons White flour
• •1 c. à soupe 1 Tbsp Tomato concentrate
• •1 1 Bouillon Bouquet Garni
• •300 g 300 g Betting mushrooms
• •250 g 250 g Grelot onion(s)
• •30 g 30 g Butter
• •2 c. à soupe 2 tablespoons Tuna marinated with olive oil
• •Salt
• •Black pepper

Method

1. 1.Preheating
2. 2.Start by turning on your oven at 160°C (th. 5-6) to ensure an ideal temperature for the long cooking of Burgundy beef. Thus, the dish will benefit from a homogeneous cooking in a warm and soft atmosphere. During this step, gather all the ingredients to remember nothing.
3. 3.Preparation
4. 4.Cut the paleron into large regular cubes, peel and cut the yellow onions, as well as the carrots into thick slices. Crush the cloves of garlic. Detail the mushrooms of Paris in neighborhoods. Reserve each ingredient separately to facilitate the organization of the next steps.
5. 5.Marinade
6. 6.Place the pieces of beef in a large bowl, add the yellow onions, carrots, garlic, garnished bouquet and pour the red wine. Mix to coat the meat well and cover with food film. Store in the refrigerator for one night so that the meat will soak up flavors.
7. 7.Cooking bacon
8. 8.Cook smoked bacon in a large pot over medium heat. Move to make them brown evenly. Once well coloured, remove them and store them on absorbent paper to remove excess fat. Store the fat in the casserole for the next steps.
9. 9.Meat drying
10. 10.Drain the pieces of beef and vegetables from the marinade by storing the liquid. In the casserole, sauté the meat in the bacon fat until it is golden on all sides. Work in small quantities to avoid boiling meat.
11. 11.Setting up flavours
12. 12.Add the marinade vegetables to the golden meat in the casserole, incorporate the flour and mix well to cover all the pieces. Pour the tomato concentrate, then sprinkle with the reserved marinade wine and beef broth. Add the garnished bouquet, salt and pepper according to your taste.
13. 13.Long cooking
14. 14.Cover the pot, bake it at 160°C and simmer for 3 hours. Meanwhile, mix from time to time. After 2 hours, incorporate the golden bacon. The meat must become very tender and the sauce well linked thanks to slow and progressive cooking.
15. 15.aromatic filling
16. 16.Melt the butter in a skillet, then brown the onions until lightly brown over low heat. Add the mushrooms and cook until they are tender. Add these vegetables to the casserole 30 minutes before the end of cooking to preserve their texture.
17. 17.Rest of dish
18. 18.When the cooking is complete, cool to room temperature and then film or cover the pot. Place in the refrigerator all night long so that the aromas mix harmoniously. A prolonged rest magnifies the taste of Burgundy beef.
19. 19.Reheating before service
20. 20.A few hours before serving Mother's Day, heat the pot over low heat. Mix thoroughly to heat the whole together and serve the hot burgundy beef with steam potatoes or fresh tagliatels.