Bernard Loiseau’s boeuf bourguignon

Bourgogne-Franche-Comté Tourisme

Boeuf bourguignon is probably one of the most well-known regional dishes in the world, and because every chef has their own take on this speciality dish, we've decided to showcase a recipe that is guaranteed to please: boeuf bourguignon from the great chef of the Relais Bernard Loiseau! 

Here we'll show you how to make your own delicious, traditional boeuf bourguignon 

Ingredients

  • 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

Preparation

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!

Alain Doire - BFC Tourisme

A closer look at Charolais beef and its breeding land

Charolais beef would be the obvious choice for a 100% Burgundian version of this recipe!

This internationally renowned breed is originally from southern Burgundy, from the Charolais-Brionnais region. Here, the cows are raised in a natural environment of wooded countryside and green meadows, unspoilt, rural landscapes that are just perfect to explore. How about coming to see this place with your own eyes?

Find out more about this rural spot

Alain Doire - BFC Tourisme
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A weekend of fine-dining and exploration at the Relais Bernard Loiseau

Come and enjoy a unique stay at the Relais Bernard Loiseau where you'll find the ultimate experience of the French 'art-de-vivre'.

The kitchens are run by Michelin-starred chef Patrick Berton and he strives to continue the legacy of Maison Loiseau, while adding his own poetic touch. You'll find all the charm of Burgundy in the Relais 5-star hotel. For fans of nature, the Morvan Regional nature Park close by is a great place to explore.

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Other specialities of Burgundy

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