"Burgundy Beef" (for Zigmund & Shtain MC-DS42IH)

[Marinate meat:]

"Burgundy Beef" (for Zigmund & Shtain MC-DS42IH)

Category: Meat dishes

Kitchen: french

Ingredients
Beef (thigh or shoulder)	800 gr.
Raw smoked brisket	100 g
Dry red wine	500 ml
Onion	2 heads
Garlic	2 cloves
Carrot	2 pcs.
Champignon	250 gr.
Flour	2 tbsp. l.
Bay leaf	2 pcs.
Thyme	2 twigs
Rosemary	1 branch
Chicken bouillon	250 ml.
Sugar	1/2 tsp
Vegetable oil	2 tbsp. l.
Butter	4 tbsp. l.
Salt	taste
Ground black pepper	taste

Cooking method

• 1) Marinate meat: Cut the meat into cubes (the edge of the cube is about 4 cm), as well as the carrots and onions into large cubes. Crush the peeled garlic cloves with the flat side of a knife. Marinate it all overnight in wine with sugar, black pepper, a bunch of herbs and vegetable oil.
• 2) Frying: Pass the meat and vegetables through a sieve, separating them from the marinade. In the multicooker bowl on the "Fry" mode, heat the butter and fry the sliced ​​brisket and marinated meat until browning (over medium heat). After 5 minutes, remove the meat (but not the brisket), put it in a plate, put the whole champignons in the bowl (if they are large, cut them in half or quarters) and fry for a few minutes. Add vegetables and a bunch of herbs from the marinade. Everything will take about 15 minutes. Put the spicy brisket with herbs and mushrooms on a plate.
• 3) Flour addition: Put meat in a bowl and add flour. Stir gently so that each piece is covered with flour and cook for 2 minutes. Turn off the "Fry" mode.
• 4) Adding the marinade: Add the marinade juice. The meat should be covered with it; if the marinade is not enough, add chicken stock. Season with salt and pepper. Place the mushrooms / brisket in a bowl.
• 5) Quenching: Cook on Simmer for 2 hours, stirring occasionally to make sure the sauce does not burn to the bottom. If the sauce thickens too much, add more broth or wine. If it seems too liquid, open the lid for a few minutes, letting it boil a little.
• 6) Innings: Serve Burgundy beef with pasta, mashed potatoes or boiled potatoes and, of course, red Burgundy wine.
• 

Note

“Among all the folk dishes that take a long time to cook over low heat, it is the Burgundian beef that best reflects the French way of life and the gastronomic traditions of France.
This dish gets its name from the province of Burgundy, combining two main specialties: beef and wine.
Nevertheless, Burgundy beef is cooked everywhere in France, being considered one of the most popular dishes.
If you follow all the requirements of the recipe step by step, then the incomparable aromas of wine and herbs, fried brisket and long-simmering meat will forever make you an adherent of French home cooking. "
F. Evsevsky

Probably everyone watched the movie "Cooking Happiness According to the Recipe" and appreciated the wonderful dish "Burgundy Beef" that was mentioned in it.
Only, unlike Julie, we can sleep while the beef is cooking ...

The recipe was honestly taken from the book "We Eat in French" by Fyodor Yevsevsky. By the way, I really liked the book - both to the touch, and the content, and information. Only the price is somehow not very ...

[Lada]

Lada, thanks for the recipe! I ate such meat in Paris. It was served in portioned cast iron pots. We laid out a little for ourselves on a plate, and the rest remained hot in the pot for a very long time. And the side dish was stewed green beans. Delicious! I wanted to do everything at home, now there is a recipe

[Svetlana]

Svetlana, wonderful memories!
Bon Appetit!

Extinguishing mode is how many degrees? 100 * C or more? I will cook in pots in an airfryer.