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Buff Bourguignon | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Beef meat : 500g
bacon : 60g
carrot : One
Pekoros : 1 pack
garlic : 1 piece
Bouquet garni : 1 piece
flour : 2 tablespoons
cognac : a little
Red wine : 370ml
water : 370ml
salt : Appropriate amount
pepper : Appropriate amount
Unsalted butter : 30g
Olive oil : 1 tablespoon

Time required

150minutes

Procedure

1) Prepare the material 03:02
Beef meat is strongly seasoned with salt and pepper. Cut the bacon into cubes. Cut carrots into large pieces and slice garlic into thick slices. Pekoros takes roots and peels.
2) Bake beef meat 07:40
Heat olive oil in a pan and bake beef meat. Add bacon and add a roasting color that is about to burn.
3) Add vegetables and stir-fry degrass 09:53
Add vegetables and fry, sprinkle with flour and fry. Degrasse with cognac.
4) Add bouquet garni, red wine and water and boil. 11:07
Add bouquet garni, red wine and water and boil once. Lightly remove the lye that comes out.
5) Cover and simmer 14:11
Cover and simmer for 1 hour 15 minutes to 2 hours.
6) Finish 16:34
Taste, add butter to finish, and add salt and pepper to taste.
7) Serve 17:40
Serve as it is without mixing too much.

Point

・ A recipe for 4 to 5 servings of Buff Bourguignon, in which beef is slowly simmered in red wine by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ French regional cuisine.
・ Pekoros is easy to peel when soaked in water.
・ Make a bouquet garni. To make it, use poaroline (or long onion if you don't have it), wrap it with poaroline, bay leaf, black pepper, parsley, and thyme, and tie it with octopus thread. Commercially available packs may be used.
・ Whiskey may be used as the liquor to deglass. If not, sake is fine.
・ Stew time varies depending on the pot.
・ The combined wine is Terroir de Roche Mazet Corbière in Languedoc-Roussillon, France.