Boeuf Bourguignon

Even more delicious when cooked in a ziplock cooking bag. The flavors will be more concentrated when the ingredients are cooked in their own liquid without the liquid evaporating.  However, it can of course also be cooked directly in the pot. If cooked directly in the pot, let it cook for 1-2 hours or until the meat falls apart with a fork. 

4 servings

Ingredients

• 1 kg Chuck
• 20-25 small onions
• 1 bottle of red wine (75 cl)
• 1 garlic clove, crushed
• 3 dl ox or calf broth
• salt and pepper
• 1/2 tbsp cornstarch
• cooking bag (optional)

Equipment

• Enameled Cast Iron Dutch Oven

Method

1. Dice the chuck into inch pieces.
2. Put all ingredients into the cooking bag and remove as much air as possible from the bag.

3. Fill a Dutch oven to 50% with water and bring to a boil.
4. Insert the cooking bag into the Dutch oven and bring down the heat to the lowest setting. Let it stay on the stove over the night. The temperature of the water should be 75-80°C / 167-176°F

5. The next day, remove the bag and strain the gravy since it will be used as a sauce. Thicken the sauce with cornstarch, add salt to taste.

Serve with potatoes and a tomato salad.