Bernard Loiseau’s boeuf bourguignon

• 1.8 kg braising steak
• 200 g carrots
• 200 g button mushrooms
• 200 g salted brisket
• 2 cloves of garlic
• 20 g butter
• 'Bouquet garni' (bundle of thyme, bay leaves, and sage)
• 1 litre of Bourgogne red wine
• 10 cl oil
• 1/2 tablespoon of caster sugar
• 200 g pearl onions
• Ground pepper / Salt
• 3 tablespoons of balsamic vinegar
• 2 onions

1. Prepare the marinade 24 hours prior. In a stainless steel pain, boil the red wine and then flambé it. Then leave it to cool completely.

2. Meanwhile, peel the carrots and the big onions. Dice them into rough pieces. Trim the meat (if necessary) and then cut it into 70 g pieces (3 to 4 cm cubes).

3. Put the carrots, onions and meat into a large flat dish. Cover with the red wine and leave to marinade in the fridge for 24 hours.

4. Cook the boeuf bourguignon. Drain the meat and the vegetables separately. Keep the wine. Heat 3 tablespoons of oil in a pan that is suitable for the oven and then brown the pieces of meat for 5 min. Season with salt and ground pepper. Then add the marinated vegetables. Leave to cook another 4 min.

5. Prepare the aromatic herbs (while the beef is cooking). Peel, rinse and 'glaze' the little pearl onions and then put them in a pan with 20 g butter and cover with water. Add 1/2 tablespoon caster sugar. Cover with baking paper cut to size (to fit the diameter of the pan). Bring to the boil and then reduce on a medium heat. When the water has evaporated, remove the baking paper and then glaze the pearl onions in butter and sugar until they are caramelised. Season with salt and ground pepper when you've finished cooking them.

6. Add the balsamic vinegar and leave to reduce. Set aside the glazed pearl onions. Remove the rind and cartilage from the salted brisket. Cut it into small pieces. Blanch these pieces of brisket, i.e. put them into cold water and boil them for 1 min. Then heat 1 tablespoon of oil in a pan and fry them. When they are browned, use paper towels to drain them.

7. Prepare and rinse the button mushrooms. Drain them and then cut them in four. Fry them in 1 tablespoon of oil in a pan. Season them after frying and then drain the oil using paper towels.

8. Reheat the boeuf bourguignon once more on a high heat. Add the brisket pieces and the mushrooms, as well as the pearl onions. Serve piping hot in a deep dish, with mashed potatoes or pasta.

Bon appétit!