Veal Bourguignon

Tender pieces of veal that pull apart with a fork, coated in a rich, glossy, dark sauce. The aroma of reduced red wine and thyme fills the kitchen as the juices caramelize at the bottom of the pot.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 753
• Protein: 51 g
• Carbs: 18 g
• Fat: 36 g

Ingredients

• 800 g Veal shoulder ( cut into large 4cm cubes )
• 150 g Smoked lardons ( whole )
• 250 g Button mushroom ( quartered )
• 750 ml Red wine ( full-bodied type )
• 2 piece Onion ( sliced )
• 3 piece Carrot ( in thick slices )
• 30 g Wheat flour
• 50 g Minimum butter sweet
• 2 piece Garlic ( minced )
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Veal stock concentrate

Instructions

1. Browning the meat

   Heat the butter in a cast iron pot. Sear the veal cubes over high heat until a brown and crispy crust forms on each side. This is where the flavor is created.

2. Aromatic garnish

   Add the sliced onions and sliced carrots. Let the vegetables brown slightly in the meat fat so they soak up the cooking juices.

3. Dusting with flour

   Sprinkle the flour over the meat and vegetables. Stir for 2 minutes to cook the flour: it should coat the pieces without burning to ensure the sauce thickens.

4. Deglazing and liquid addition

   Pour in the red wine and scrape the bottom of the pot to loosen the juices (deglaze). Add the veal stock and top up with a little water so that the meat is just submerged. Add the garlic and bouquet garni.

5. Slow simmering

   Cover and simmer over very low heat. The sauce should reduce slowly and become creamy. It is ready when it generously coats the back of a spoon.

6. Final garnish

   In a pan, brown the bacon bits and the quartered mushrooms. Add them to the pot 15 minutes before the end. Adjust the seasoning with salt and pepper.

Chef's tips

• Don't rush the cooking, veal needs time over low heat to become tender.
• If the sauce is too thin at the end, remove the lid and increase the heat to reduce it to the desired consistency.

Storage

Keeps for 3 days in the refrigerator. It's even better reheated the next day as the flavors concentrate.