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Demi-Glace

Bœuf Bourguignon

  • Beef Shortribs, cut 2 by 2cm 1200 g
  • Vegetable Oil 30 g
  • Bacon, diced 200 g
  • Carrot, roll cut 150 g
  • Onion, roll cut 200 g
  • Garlic 80 g
  • Red Wine 500 g
  • Demi-Glace Sauce 1000 g
  • Bay Leaf 1 g
  • Thyme 2 g
  • Rosemary 2 g
  • Dark Chocolate 60 g

Vegetables

  • Spring Onions, washed, cut 10cm and grilled 200 g
  • New Potatoes, washed, cooked and cut in half 200 g
  • Artichokes, turned, cooked and cut in half 400 g
  • Brown Button Mushroom, cut and sautéed 300 g
  • Baby Turnip, washed and boiled 200 g
  • Baby Carrots, washed and boiled 200 g

Before Serving

  • Parsley, chopped 5 g
  1. Demi-Glace

    • Mix well Knorr Demi-Glace, water together and bring to boil.

  2. Bœuf Bourguignon

    • Brown and sear the beef with vegetable oil.
    • Add in bacon, carrot, onion and garlic. Caramelize till fragrant and brown.
    • Deglaze with red wine, reduce till half.
    • Add in Demi-Glace sauce.
    • Simmer for about 3 hours until the meat is tender.
    • Strain the stew.
    • Finish the sauce with dark chocolate.
    • Bring the meat back in the sauce.
  3. Vegetables

    • Prepare the vegetables as mention above.
    • Set aside, prepare for plating.
  4. Before Serving

    • Place up beef stew, add in vegetables and potatoes.
    • Garnish with parsley.
    • Ready to serve.
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