Beef Bourguignonne Burgundy

Tender, juicy meat cooked in red wine, mushrooms, small pickling onions, thyme and herbs. A classic french dish designed to comfort on those cold winter evenings. 🍷🍃

I have made this using my pressure cooker.

Pressure cookers trap heat which raises  the temperature faster. The higher temperature helps the food to cook faster. The liquid is forced into the food. The high pressure also helps force liquid and moisture into the food quickly, which helps it cook faster.

Pressure cookers offer reliable  results each and every time very very quickly. The other added benefit, meat is cooked  off the bone pull apart in a fraction of the time.

If using a conventional stove top the difference would be cook  in slow to medium heat and gradually add the liquid. Not too much stirring if any you will need to keep an eye on it . Check it every 10 mins. Cooking Time would be an hour and a half to two.

Before Browning, the strip of fat on the top side is removed. Your left with a cut of meat that is much more pleasant to eat and the end result is always pull apart in 25 minutes.

Ingredients

1kg topside, fat trimmed and cut into three pieces apx 20 cm in diameter.

6 tbspns olive oil

4 pickling onions , cleaned but whole

2 carrots chopped into cylindrical pieces. Not too fine, otherwise the carrot will have overcooked.

4 garlic cloves

1 cup red dry wine ie pinor noir

2 tbspns paste

1 cup passata

1 1/2 cups water

1 cinnamon stick

Cracked pepper 1 tspn

Sea Salt  1 tspn

4 thyme springs

1/4 cup parsley chopped

1 Portobello mushroom chopped roughly into large slices cur in half

A few so springs of thyme

1/2 cup Parsley chopped

In a shallow pan, pour 3 tbspns olive oil

Allow olive oil to heat well. Add half the quantity of meat and seal on each side. Don’t tamper with the meat as it’s sealing. Allow it to form a seal to the pan otherwise meat will loose fluid and will broil.

Remove those pieces, add the second lot of olive oil and seal the last half of the meat.

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In your pressure cooker, add the sealed meet onions, and garlic. Stir the onion and garlic, then add passata. Add carrots, half the mushrooms and allow to brown.

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Poor wine in, ensure stovetop is on high.  Allow the wine to evaporate. Add the other liquids. Seal pan lid as per pressure cooker manual.  The meat needs to be covered in the liquids totally. Add cinnamon stick and half herbs.

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Cook on medium strength heat for 25 minutes.

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It’s best to check the meat and the liquid at the 10 minute interval. Check the liquid quantity. Add a little extra. If it’s very dry your pressure cooker may not form a seal.

After 25 mins remove lid as per pressure cooker manual.  Add the mushrooms and half of the herbs.  Cook conventionally for the extra 5 minutes. This is the time where you want your liquid to be just right. Don’t add water now unless you have to.

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For conventional method cook on medium, low heat stovetop, with the lid on. Check regularly add liquid a little at a time as needed. The trick is, not to have too much liquid rather a slow steady heat. Meat, will be tender this way.

1 1/2 to 2 hrs cooking time.

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