Achef_alex
Coq au Vin
Chicken braised in an entire bottle of Burgundy. The French answer to boredom. Takes 4 hours and cannot be rushed.
FrenchChickenDinner
223 taste tests1 tweaks
1 tweaks·Latest: Initial commit
NameLast tweakUpdated
braise
2mo agoingredients.json
2mo agoinstructions.md
2mo agogarnish
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Beef Bourguignon
The original low-and-slow. Julia Child didn't invent this, she just made it approachable. Two-day version here — day one braise, day two it's perfect.
FrenchBeefComfort FoodDinnerMeal Prep
ingredients.json
6 servings
Braise
- 1½ kgBeef chuck, cut into 5cm cubes, patted dry
- 200 gLardons (bacon), or thick-cut bacon, cut into strips
- 2 mediumYellow onion, diced
- 3 mediumCarrot, cut in large rounds
- 4 clovesGarlic, minced
- 2 tbspTomato paste
- 2 tbspAll-purpose flour
- 750 mlDry red wine, one full bottle
- 500 mlBeef stock
- 4 sprigsFresh thyme
- 2 leavesBay leaves
Pearl Onions & Mushroom Garnish
- 200 gPearl onions, blanched and peeled
- 250 gButton mushrooms, quartered
- 30 gUnsalted butter
- 1 handfulFresh parsley, chopped
instructions.md
- 1
Optional but optimal: marinate the beef in half the wine with thyme, bay, and garlic overnight in the fridge.
- 2
Pat beef completely dry. Season generously with salt and pepper. Brown in batches in a heavy Dutch oven over high heat — 2-3 minutes per side, deep mahogany. Set aside.
- 3
Render lardons in the same pot until crispy. Remove. Cook onions and carrots in the fat until softened.
- 4
Add garlic and tomato paste, cook 2 minutes. Sprinkle flour over and stir 1 minute.
- 5
Return beef and lardons. Pour in wine and stock. Add herbs. Liquid should just cover the meat.
- 6
Bring to a simmer, cover tightly, place in 160C / 320F oven for 2.5-3 hours until beef is completely tender.
- 7
Cool overnight — the flavor improves dramatically.
- 8
Next day, skim fat from surface. Reheat gently.
- 9
Saute pearl onions in butter until golden all over. Add to the bourguignon in the last 30 minutes of cooking.
- 10
Saute mushrooms separately in butter until all moisture has evaporated and they are golden.
- 11
Add mushrooms to finished bourguignon just before serving.
- 12
Garnish with fresh parsley. Serve with buttered egg noodles, mashed potatoes, or crusty bread.
⚡macros.jsonper serving · 6 servings
610kcalCalories
48gProtein
22gCarbs
32gFat
3gFiber
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