Gastronomixs

Short rib boeuf bourguignon

Use a veal stock that is already thickened for this preparation so that you will not have to use any flour to thicken the sauce while the stewing time for vegetables will also be reduced meaning they won't cook away.          

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

Short rib boeuf bourguignon

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Ingredients

1

 

short rib

1

l

veal stock

10

g

white pepper

5

 

bay leaves

3

 

onions

1

 

carrot

1

 

celery

100

g

lean smoked bacon

2

cloves

garlic

2

tbsp

tomato purée

0.5

l

red wine

200

g

mushrooms

200

g

marloeskes (Belgian onion variety) or pearl onions

Preparation method

Preparation method

  • Place the short rib in an oven dish with the veal stock, the pepper, and the bay leaves.
  • Cover with aluminium foil and put in the oven for two hours at 150°C.
  • After two hours, remove the dish from the oven and allow to rest for 30 minutes. Then remove the meat from the jus and allow to cool.
  • Strain the jus and remove the fat.
  • Clean the onions, carrot, and celery. Chop these into equal-sized pieces together with the bacon and fry in a pan.
  • Grate the garlic and add this to the vegetables and bacon.
  • Add the tomato purée, allow to cook until warmed through, and then add the red wine. Allow to reduce almost completely.
  • Chop the cooled down meat into equal-sized pieces, remove the bones and membranes, and add to the sauce together with the marloeskes/pearl onions. Now add the veal stock.
  • Allow to simmer until the onions are soft and a beautiful thick sauce is formed.
  • Briefly fry the mushrooms on high heat and add to the dish at the end.

Serving suggestions

  • Serve with mashed potatoes, rice, or bread.

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