{"id":108,"date":"2025-05-13T12:39:14","date_gmt":"2025-05-13T10:39:14","guid":{"rendered":"https:\/\/lesrecettesdemamoune.fr\/?p=108"},"modified":"2025-05-14T00:21:56","modified_gmt":"2025-05-13T22:21:56","slug":"boeuf-bourguignon","status":"publish","type":"post","link":"https:\/\/lesrecettesdemamoune.fr\/index.php\/2025\/05\/13\/boeuf-bourguignon\/","title":{"rendered":"B\u0153uf bourguignon"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

B\u0153uf bourguignon<\/h2>\n
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Cook Time<\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Plat principal<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> personnes<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 1.25<\/span> L<\/span> Vin rouge cors\u00e9<\/span><\/li>
  • 1<\/span> carotte<\/span><\/li>
  • 1<\/span> oignon<\/span><\/li>
  • 2<\/span> gousses<\/span> Ail<\/span><\/li>
  • 1<\/span> branche C\u00e9leri<\/span><\/li>
  • 1<\/span> bouquet garni<\/span><\/li>
  • 5<\/span> cl<\/span> Marc de bourgogne Ou cognac<\/span><\/li>
  • 10<\/span> grains Poivre<\/span><\/li>
  • 1.8<\/span> kg<\/span> Paleron de boeuf<\/span><\/li>
  • 100<\/span> g<\/span> Couenne<\/span><\/li>
  • 10<\/span> cl<\/span> Fond de veau<\/span><\/li>
  • 2<\/span> tomates<\/span><\/li>
  • 50<\/span> g<\/span> farine<\/span><\/li>
  • 5<\/span> cl<\/span> Huile<\/span><\/li>
  • 3<\/span> gousses<\/span> Ail<\/span><\/li>
  • sel<\/span> poivre<\/span><\/li>
  • 300<\/span> g<\/span> Champignons de Paris petits<\/span><\/li>
  • 250<\/span> g<\/span> oignons petits<\/span> plut\u00f4t des grelots<\/span><\/li>
  • 250<\/span> g<\/span> Lardons demi-sel<\/span><\/li>
  • 40<\/span> g<\/span> beurre<\/span><\/li>
  • 1<\/span> caf Sucre<\/span><\/li>
  • Sel<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Coupez le boeuf en cubes. Epluchez l\u2019oignon, la carotte et l\u2019ail. Taillez-les en d\u00e9s avec le c\u00e9leri. Ajouter le vin, le poivre, le bouquet garni et le marc.<\/div><\/li>
    • Pr\u00e9chauffez le four \u00e0 180\u00b0C<\/div><\/li>
    • Egouttez et \u00e9pongez la viande. Passez la marinade. Portez \u00e0 \u00e9bullition et \u00e9cumez. Faites rissoler les l\u00e9gumes de la marinade \u00e0 l\u2019huile dans une cocotte, ajoutez les morceaux de viande. Poudrez de farine. Glissez au four 5 \u00e0 6 minutes.<\/div><\/li>
    • Epluchez les 3 gousses d\u2019ail, \u00e9crasez-les.<\/div><\/li>
    • Pelez, \u00e9p\u00e9pinez, et hachez les tomates.<\/div><\/li>
    • Retirez la cocotte du four. Ajoutez la marinade bouillie, le fond de veau, le bouquet garni, les tomates, l\u2019ail, la couenne, du sel et du poivre. Portez a \u00e9bullition, \u00e9cumez, couvrez. Glissez au four \u00e0 180\u00b0C pour 2h30.<\/div><\/li>
    • Pelez les oignons, 30min avant la fin de la cuisson de la viande. Mettez-les dans une casserole avec de l\u2019eau \u00e0 niveau. Salez, ajoutez le sucre et 20g de beurre. Cuisez \u00e0 couvert de 10 \u00e0 15 minutes. D\u00e9couvrez, faites \u00e9vaporer l\u2019eau. Laissez caram\u00e9liser les oignons.<\/div><\/li>
    • Blanchissez les lardons 1 min \u00e0 l\u2019eau bouillante sal\u00e9e. Colorez les \u00e0 sec dans une po\u00eale \u00e0 feu vif.<\/div><\/li>
    • Faites sauter les champignons 8 min avec 20g de beurre.<\/div><\/li>
    • Retirez la cocotte du four. Egouttez la viande. Ajouter les lardons, les champignons, les oignons. D\u00e9graissez la sauce. Passez-la au dessus de la viande en pressant bien sur les aromates. Couvrez, remettez 15min au four.<\/div><\/li><\/ul><\/div><\/div>\n
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