After having coq au vin in one of the French restaurant in town, I decided to try making beef bourguignon. Same ingredients except chicken stock change to beef stock. Chicken tight change to beef cheek. One very important ingredient is fresh french pearl onions. Search the whole of Singapore for weeks, finally, found it. YES !!!
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| Beef Bourguignon photo 1 |
Last Sunday, accomplished beef bourguignon with distinctions. The judges were Mum and Girl. Mum said the beef cheek melt inside her mouth, sauce was good and onion was sweet. I had to stop her finishing my crispy bacon slices. I also had to stop Girl finishing my swiss button mushrooms and porcini.
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| Beef Bourguignon photo 2 |
Ingredients
Slice bacons
Olive oil to fry the muchrooms and vegetable
Wagyu beef cheek
Salt and pepper to marinate the beef cheek.
shallots, carrots, garlic cloves and celery ("vegetable")
2 Tbsp tomato paste
2 cups of pinot noir or burgundy. I used burgundy.
chicken stock
2 bay leaves
a few fresh thyme sprigs
6 pearl onions
swiss button mushrooms
porcini mushroom (optional)
Butter to sear the beef cheek, sautee the pearl onions and to fry the bacon slice.
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