Gastronomixs

Boeuf bourguignon cooked sous vide

The most important thing in the preparation of a good stew is the temperature at which the meat cooks. In the pan we usually let it simmer against the boil but it is better to cook it at around 85°C. By cooking the meat in a vacuum sealer bag, the meat cooks evenly and stays good for longer. If you are looking for a rational way to make stews where the meat has the ultimate taste and a perfect tenderness then this is the preparation for you. If you work carefully and hygienically, you can store smaller portions of the stew in the refrigerator.

Boeuf bourguignon cooked sous videEnlarge

Ingredients

2

kg

butler's steak

As needed:

 

clarified butter

150

g

bacon, coarsely chopped

100

ml

olive oil

4

 

onions, cut into in large chunks

4

 

large carrots, cut into large chunks

2

cloves

garlic

1

bottle

red wine from Burgundy (Pinot Noir)

2

 

bay leaves

4

sprigs

thyme

500

ml

veal stock

As needed:

 

potato starch

As needed:

 

salt and pepper

Preparation method

Serving suggestions

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