Bœuf Bourguignon with Dark Chocolate
The French classic, traditionally made with bacon, mushrooms and red wine, get a surprise twist with the velvety addition of dark chocolate. Your guests simply won’t get enough of this sumptuous, decadent version of tender beef and vegetables in a deep and hearty sauce.
Ingredients
Demi-Glace
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Water 1000 g
Bœuf Bourguignon
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Beef Shortribs, cut 2 by 2cm 1200 g
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Vegetable Oil 30 g
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Bacon, diced 200 g
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Carrot, roll cut 150 g
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Onion, roll cut 200 g
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Garlic 80 g
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Red Wine 500 g
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Demi-Glace Sauce 1000 g
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Bay Leaf 1 g
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Thyme 2 g
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Rosemary 2 g
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Dark Chocolate 60 g
Vegetables
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Spring Onions, washed, cut 10cm and grilled 200 g
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New Potatoes, washed, cooked and cut in half 200 g
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Artichokes, turned, cooked and cut in half 400 g
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Brown Button Mushroom, cut and sautéed 300 g
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Baby Turnip, washed and boiled 200 g
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Baby Carrots, washed and boiled 200 g
Before Serving
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Parsley, chopped 5 g
Preparation
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Demi-Glace
- Mix well Knorr Demi-Glace, water together and bring to boil.
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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.
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Vegetables
- Prepare the vegetables as mention above.
- Set aside, prepare for plating.
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Before Serving
- Place up beef stew, add in vegetables and potatoes.
- Garnish with parsley.
- Ready to serve.
