Recipe of Award-winning Red wine porkstew : style boeuf Bourgignon
Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Award-winning Red wine porkstew : style boeuf Bourgignon. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Red wine porkstew : style boeuf Bourgignon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red wine porkstew : style boeuf Bourgignon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Red wine porkstew : style boeuf Bourgignon is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Red wine porkstew : style boeuf Bourgignon estimated approx 3 hours.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Red wine porkstew : style boeuf Bourgignon using 12 ingredients and 16 steps. Here is how you cook that.
You normaly make this with beef. But I found some priced down pork and a bottle of wine sitting in my cupboard. So I made this version of boeuf Bourgingon.
Ingredients and spices that need to be Get to make Red wine porkstew : style boeuf Bourgignon:
- 1 kg pork diced (from the neck or back)
- 1 bottle red wine not to cheap or to expencive
- 1 big (spanish) onion
- 2 crushed cloves of garlic
- 200 gr smoked bacon
- 3 tb flour
- 75 gr fat (butter and oil)
- Salt pepper mild paprika
- 200 gr little onions peeled. I use frozen
- Parsley for garnish
- Bouquet garni
- 2 selery sticks
Instructions to make Red wine porkstew : style boeuf Bourgignon
- Season the meat with salt, pepper and paprika
- Bake it in 2 batches in a frying pan. Use half the fat
- Put it aside
- Put the bottle of wine in the pan and warm it
- Meanwhile cut the veg and garlic.
- Put the rest of the fat into a cast iron pan. Put in the onion and the bacon
- Sweat for 5 to 10 min...
- Put in the browned meat
- Put in the flower
- Let it bake until you get brown bits on the bottom of the pan. Be brave but do not burn it.
- Deglace (Cover) the mixture with the warm wine and some warm water. Do not use cold wine! I does make meat tough
- Add the bouquet garni
- Let stew for 40 min over a medium heat
- Add the cut veg and the small onions
- Let cook for another 40 min. Check if the meat is tender,almost falling apart. If not let it cook longer
- Check if the sauce is thick enough. If not add some thickener.
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