Boeuf a la Ogareff or beef with caramelized onions

Boeuf a la Ogareff or beef with caramelized onions

Category: Meat dishes

Kitchen: french

Ingredients
Beef (neck)	600 g
Dry red wine Bordeaux type	150 + 50 ml
Red onion	3 pcs.
Butter	1 tbsp. l.
Rust oil	1 tbsp. l.

Cooking method

• Making caramelized onions.
• Cut the onions in half, then into thin half rings.
• Put butter and vegetable oil in the multicooker bowl, put "Fry" - 1 - Vegetables.
• When the bowl is slightly warmed up and the butter has melted, put the onion and fry, stirring occasionally, until brownish, with the lid open. Season with salt at the end of frying.
• There should be enough oil so that the onion seems to float in oil.
• 
• Put the onion in a plate.
• Cut the meat into pieces of 200 g each, pour a little vegetable oil into the bowl, set "Fry" - 3- Meat.
• Fry the meat on both sides, salt and pepper at the end of frying. Pour 150 ml of red wine, put on "Stew" - two hours.
• During cooking, if necessary, add wine in the middle of the cycle, because the boil is sometimes intense and the liquid can boil away.
• Serve with caramelized onions.

Cooking program:

Frying, Stewing

Beef stewed in wine is delicious, of course. But burnt onions in my family will not understand ...

How did you decide that the bow was burnt?

Firstly, the onion in the recipe is red; it becomes this color with delicate slow frying.
If you use regular or white onions, the result will be dark golden.
Secondly, this technology - a lot of oil and a moderate temperature with a long cycle - will prevent the onion from burning. Unless, of course, you forget about everything.

Caramelized onions are quite a decent side dish, I myself did not expect to have a plate of caramelized onions!

You can add cane sugar and balsamic vinegar if you like, but I didn't have that desire.