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 vide

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Ingredients

2

kg

butler's steak

150

g

bacon, coarsely chopped

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:

 

clarified butter

As needed:

 

salt and pepper

Preparation method

  • Preheat the sous vide bath to exactly 85°C.
  • Cut the meat into coarse pieces of 4x4cm.
  • Season the meat generously with salt and pepper.
  • Fry the meat quickly in clarified butter until brown. Briefly fry the bacon with the meat.
  • Remove the meat from the pan and cool immediately.
  • Gently fry the onion, carrot, and garlic in the pan.
  • Deglaze by adding the red wine and scraping the drippings from the bottom of the pan.
  • Add the herbs and veal stock and reduce to half.
  • Slightly thicken the sauce with a little of the potato starch.
  • Season the sauce to taste with salt and pepper.
  • Mix the meat and the bacon into the sauce and pull vacuum in 1kg portions.
  • Cook for eight to twelve hours at 85°C.
  • Heat the stew in a pan just before serving and season to taste further if needed.
  • Finish with fried bacon, cocktail onions, and mushrooms.

Serving suggestions

  • Use in a composition with components of mushrooms, onion, and tomato.
  • Use in a composition with components of paprika, zucchini, and eggplant.
  • Use in a composition with components of potato, celeriac, and asparagurs.

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