Burgundy beef ragout
Ingredients:
- 0,8 kg beef leg
- 3 pcs bay-leaf
- small bunch of thyme
- 1 bottle of red wine, dry
- oil
- 3 pcs mid size carrot
- 1 pc onion
- 1 tbsp fluor
- 1 tbsp tomato puree
- salt, pepper
for serving:
- 300 g bacon
- 250 g champignon
- parsley
- 1 tbsp butter
First of all, it’s important to know the basis of this meal is the wine, therefore it is worthy to consider to choose better quality of red wine, since the beef will be cook in this. So, keep in mind when you decided to make this tasty beef ragout. First step is to cure the beef leg. Take a large bowl, place into the beef and herbs (thyme and bay-leaf) pour the wine on the meat. It should look like on the photo. Cover it and take into the fridge for a night or at least for 8 hours.
After the curing remove the wine, it is needed later on, so keep it. Cut the meat to cubes/Inkabb ezt hasznlnam: Dice the meat, onion and carrot too. Heat some oil in a pan and fry the meat a little/a bit. Take away/Put is aside. Then take a larger oven pan, that can be use in oven too, heat some oil again and sear the onion and carrot for about 5 min.
Add the flour and tomato puree then mix. Now, add the meat, wine that you took away, herbs, season with salt and pepper and boil it. Cover the pan, place into preheated oven (gas: 180 °C, electric: 200°C) and bake at least 2 hours till the meat will be friable. Dice the bacon and cut mushroom to slices, then fry on butter in a pan. Serve the beef ragout with bacon, mushroom and sprinkle with parsley.
