Boeuf Saint-George
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 150 gSmoked lardons (whole)
- 2 pcYellow onion (thinly sliced)
- 500 mlRed wine
- 250 gButton mushroom (quartered)
- 30 gWheat flour
- 40 gUnsalted butter
- 2 pcGarlic (minced)
- 2 tbspSunflower oil
- 1 pcBouquet garni
- 200 mlVeal stock concentrate (diluted)
- 150 gPearl onions (peeled)
Method
Tender beef chunks falling apart at the touch of a fork, coated in a short, dark, and glossy red wine sauce. The aroma of reduced wine blends with smoky bacon and earthy mushrooms.
- 1
In a pot with smoking oil, sear the beef cubes. The meat should have a uniform brown crust on all sides; do not overcrowd the pot to maintain heat.
- 2
Remove the meat. Add the bacon bits and sliced onions to the hot fat. Sauté until the onions are translucent and the bacon begins to brown.
- 3
Return the meat. Sprinkle with flour (singer) and stir for 2 minutes to cook the flour. Pour in the red wine and veal stock, then scrape the bottom vigorously with a spatula to release the juices.
- 4
Add the minced garlic and bouquet garni. Cover and simmer over very low heat. The sauce should barely simmer. Cook until the meat is fork-tender.
- 5
Sauté the mushrooms and pearl onions in butter in a separate pan until browned. Add them to the pot 15 minutes before serving. The sauce should be thickened and coat the spoon perfectly.
Frequently asked questions
How do you get this dish right?
- Don't rush the initial searing of the meat; that's where the flavors concentrate.
- If the sauce reduces too quickly, loosen it with a bit of water or stock during cooking.
- Make it the day before; it's even better reheated once the flavors have infused.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. To reheat, use a saucepan over low heat with a splash of water to loosen the sauce.
