Beef Bourguignon with Dark Chocolate

Name: Beef Bourguignon with Dark Chocolate
Yield: 10
Ingredients: 1.2kg Beef Rib Fillets (for braising); 30.0g Vegetable Oil; 200.0g Bacon; 150.0g Carrot; 200.0g Onion; 5.0pc Garlic Cloves; 500.0ml Red Wine; 400.0ml Knorr Demi Glace Sauce Mix 1kg; 3.0pc Bay Leaf; 0.0g Dark Chocolate; 3.0pc Thyme (string); 3.0pc Rosemary (string); 20.0pc Spring Onion; 15.0pc Small Potatoes (new); 5.0pc Small Artichokes; 200.0g Brown Mushrooms; 15.0pc Small Turnip; 20.0pc Mini Carrots

Beef Bourguignon with Dark Chocolate – - Recipe

This French classic, traditionally made with bacon, mushrooms and red wine, get a surprising twist with the velvety addition of dark chocolate. Your guests simply won’t get enough of this sumptuous, decadent version of tender beef and vegetables in a deep and hearty sauce.

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Beef Bourguignon

Beef Rib Fillets (for braising) 1.2 kg
Vegetable Oil 30.0 g
Bacon 200.0 g
Carrot 150.0 g
Onion 200.0 g
Garlic Cloves 5.0 pc
Red Wine 500.0 ml
Knorr Demi Glace Sauce Mix 1kg 400.0 ml
Knorr Demi Glace Sauce Mix 1kg
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Bay Leaf 3.0 pc
Dark Chocolate
Thyme (string) 3.0 pc
Rosemary (string) 3.0 pc

Vegetables

Spring Onion 20.0 pc
Small Potatoes (new) 15.0 pc
Small Artichokes 5.0 pc
Brown Mushrooms 200.0 g
Small Turnip 15.0 pc
Mini Carrots 20.0 pc

Western

Beef

Main course

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Preparation

Beef Bourguignon
- Cut the beef in equal parts approximately 2 x 2 cm, and season with pepper and salt.
- Clean and cut the carrots, onions and garlic.
- Cut the bacon in small strips.
- Fry the beef in vegetable oil.
- Add the bacon to the carrots, onions and garlic.
- Deglaze with red wine.
- Reduce until 1/4 is left.
- Add the prepared Knorr Demi Glace.
- Simmer for about 3 hours until the meat is tender.
- Strain the stew.
- Finish the sauce with grated dark chocolate to your own taste.
- Add the meat back to the sauce.
Vegetables
- Clean and boil, then grill the potatoes.
- Boil the cleaned artichokes together with splash of lemon juice.
- Clean the carrots and turnips, boil them and stew later in butter.
- Cut the mushrooms in quarters and fry them until golden.
- Clean the spring onions, then grill or stew.
Plating
- Serve the stewed meat in a deep plate.
- Finish and divide the vegetables.
- Add the sauce.
- Decorate with fresh herbs.