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Parma-style Bourguignon

  • 5 hours and 40 minutes
  • Difficult
  • Second Courses

Ingredients: Per 6 servings

  • 3 ½ lb beef meat
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 clove of garlic
  • 4 cloves
  • 1 ¾ oz lard
  • 1 ½ oz butter
  • 3 tablespoons olive oil
  • 1 oz tomato paste
  • bay leaf
  • cinnamon
  • 3 cups red wine
  • broth
  • all-purpose flour
  • salt and pepper

Preparation:

Put the meat in a casserole, and cover with a chopped mixture of onion, carrot, celery and garlic. Add the cloves, a pinch of cinnamon, and three bay leaves and then cover everything with the red wine.

Leave the meat to marinate, covered, for 24 hours in a cool place. Afterwards put into another casserole some spoonfuls of olive oil, and the butter and lard chopped finely. Add the meat, drained and floured, and brown it for about 15 minutes.

Then mix in the vegetables from the marinade and brown them too. Salt, pepper, pour into the casserole the wine from the marinade plus 8.4 cups of hot stock. Cover and cook over low heat for 5 hours. At the end, remove the meat and serve it sliced and sprinkled with the cooking liquid sieved.