Preparation time: 30 minutes
Cooking time: > 3 hours
Difficulty level: medium
- Ingredients (4 people):
- 500 g of beef tenderloin
- 800 g of brisket with a small tendon 75 cl of red wine (1 bottle of good Burgundy wine) 150-200 g of normal bacon
- cut into strips 6-8 carrots
- cut into large rings 2 onions
- moon split in half 3 cloves of garlic 2 slices of ginger 1 bay leaf 2 branches of thyme parsley a few branches
- 500 g of canned tomatoes 2 teaspoons of salt ½ teaspoon of ground pepper 60 g of wheat flour
- 300 g of mushrooms without stems
- cut 2 squares of dark chocolate
- 5 tablespoons of sunflower or other oil into
- 4 parts 100 g of onion A little vinegar
- 20 grams of butter
- 20 grams of water
- a pinch of salt
- half a teaspoon of sugar
Prepare all ingredients in advance. Cut the meat into large chunks (your butcher can do it for you) and set it aside.
Peel the carrots and onions and cut them into relatively large pieces (cut the onions in half and then cut them into half moons).
Peel and divide the garlic cloves into two parts, cut and crush them carefully.
Wash and cut the mushroom stalks, put the butter in a pan and fry over high heat until golden brown.
Remove to dry on absorbent paper and leave it aside.
(This step with the pearl onions is optional: place the onions in a pot with a little butter, season with a little sugar, cover and fry the onions until golden brown) and set them aside.
Cut the bacon into strips and sauté for 1 minute over medium heat in a baking dish (or double-bottomed pot) over a cold start with a light drizzle of oil. Pick up and reserve. In the same pot, add 1-2 cups. Heat the oil over high heat and fry the meat on all sides (about 8 minutes), dividing it into portions so that the pan doesn’t get too hot, remove the meat and set it aside. Then add the carrots and onions and fry for another 5 minutes, scraping the juices thoroughly with a spoon, cover and mix frequently.
Add pieces of meat, salt and pepper, mix well, turn the pieces of meat over, sprinkle with flour and mix for 30 seconds* Sprinkle 75 cl of red wine on the meat, mix, add tomato puree, bay leaf, garlic, thyme sprigs, slices of ginger and parsley and let it boil over medium heat without a lid for 2-3 minutes as soon as it boils, lower the heat to low so that Bordeaux boils over medium heat without a lid for 2-3 minutes as soon as it boils, lower the heat to low so that the burgundy boils on medium heat without a lid for 2-3 minutes As soon as it boils, lower the heat to low so that the burgundy boils over medium heat. Add the chocolate, cover with a lid and simmer for 3 hours, stirring regularly. The sauce is reduced and thickened.
When the cooking process is finished (add the chives), let the sliced mushrooms and bacon simmer a little longer, or until the meat is very tender, check the seasoning and adjust. Remove the aromatic garnish after cooking (ginger, bay leaf, ginger).
Good to know:
- the secret is to brown the meat thoroughly over high heat until it is very golden or even almost black.
- It’s best to use a cast iron casserole over a pressure cooker for a gentle, slow cooking method. Cooking for a long time is the only way to make meat really tender, and that’s what makes this dish so appealing.
- This dish tastes best when heated. Freeze this soup in airtight containers or plastic bags that can be freeze-dried. Place the bags flat on a plate. Once it’s frozen, you can stack it.