Good Ben it is very simple to make an ox Bourgignon, the secrecy, so that it is good, it is to obviously do it in Bordeaux.
Here my receipt, one needs a beautiful quite thick casserole, kind the Crucible or Staub.
At sight of nose and memory, the list of the ingredients:
400 gr. of ox crossed out of dice,
150 gr. of Bacon or bacon, cut in sections of 1 or 2 cm
1 onion, 1 shallot,
2 or 3 cloves of garlic
1 turnip
1 large carrot, of cultivated mushrooms.
2 - 3 cloves of garlic
1 or 2 spoon has soup of flour,
1/2 L of Bordeaux (body is needed)
1 limps of soup (bubble) of chicken.
1 sheet of bay-tree, a parsley branch, dried thyme, grasses of Provence.
To start by dissolving the Bacon in the casserole during 5 or 7 minutes to withdraw the bacon and to leave 2 spoons with juice soup of bacon.
Melanger the ox in a bowl with salt and pepper
To make brown ox in the casserole, each face during 5 minutes, withdraw ox and reserver.
To put onions and the shallots emincees in the casserole videe with still a little grease (juice of bacon)
To make cook has sharp fire during 5 Minutes, time that the onions become transparent. To add emincé garlic.
To continue to cook with soft fire during 2 minutes and to add the flour. Well melanger and to cook 1 more minute.
To pour the wine and to make quiver by scraping the edge of the casserole well. To pour the chicken stock.
To add the bay-tree, ox and the bacon.
To make cook has soft fire during half an hour.
To cut carrot and turnip out of dice and to add.
To continue to make cook during 1. 30.
To withdraw the sheet of bay-tree, to add mushrooms cut into 4, to add the tym and grasses of Provence
To continue to cook with soft fire during half an hour.
To modify assaisonement, with the taste, to add parsley and to be useful immediately but the best following day (to let cool before metttre with the refrigerator)
