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RECIPE FOR FEBRUARY BY CHEF OLIVIER WALCH
Boeuf Bourguignon. Serves eight
Ingredients:
2kg ox cheek
3 carrots
3 onions
3 shallots
The green tops from 2 leeks
100g butter
10cl groundnut oil
1 garlic bulb
8-10 parsley stems (keep the leaves – chopped finely, they can be used for decoration)
10cl cognac
2 bottles of red Bourgogne Hautes-Côtes de Nuits
2 litres of reduced veal or chicken stock
100g flour
20cl fresh pig’s blood
1 bouquet garni
Salt and pepper
For the garnish:
500g button mushrooms
400g small pickling onions
250g diced streaky bacon
16 garlic bread croutons
Cut up the ox cheek and marinate for 48 hours in the Bourgogne Hautes-Côtes de Nuits with the onions, shallots, garlic, parsley stems, leek tops and bouquet garni.
Remove the cheek from the marinade and then brown in the butter and oil in a large casserole, draining off the excess fat.
Strain the marinade and gently brown the onions, shallots, etc. Add the cheek, flambé with the cognac and sprinkle over with flour.
Deglaze the preparation with the marinade and the veal or chicken stock.
Add the bouquet garni from the marinade, salt and pepper and then simmer on a low flame for two hours.
While the meat is cooking, clean and peel the mushrooms.
Caramelise the pickling onions in a pan and fry the bacon.
When cooked, transfer the pieces of ox cheek to a plate and remove the bouquet garni.
Blend the sauce in a mixer and thicken with pig’s blood. Check the seasoning.
Add the mushroom, onion and bacon garnish along with the meat, and simmer for 15 minutes.
Present on a large dish with the garlic croutons and decorated with chopped parsley.
The wines
Red wines : Mercurey, Aloxe-Corton,
Nuits-Saint-Georges 1er Cru
Red wines to dare : Irancy, Blagny 1er Cru.
Of course, all the wines will be Tastevinés.
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| RESULTS OF THE TASTEVINAGE D'AUTOMNE 2010 |
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Last Friday, more than 260 members of the jury took part in a tasting of 678 Burgundy wines; only 230 will be able to bear the Tastevinage label created 60 years ago.
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