Restaurants›Corner Kitchen›Beef Bourguignon Recipe

Beef Bourguignon Recipe

Inspired by Corner Kitchen
Time3h 30m
Serves4

with Brasstown Brisket, Bacon Lardons over wilted Kale and Pomme Puree

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Brisket

Cut the Brasstown brisket into 1-inch cubes and season with salt and black pepper.

2

Cook the Bacon

In a large Dutch oven, cook the bacon lardons over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.

3

Brown the Beef

In the same pot, add the brisket cubes in batches to avoid overcrowding. Brown on all sides, about 5-7 minutes per batch. Remove and set aside.

4

Sauté Vegetables

Add the chopped onion, sliced carrots, and minced garlic to the pot. Sauté until the onions are translucent, about 5 minutes.

5

Combine Ingredients

Return the bacon and beef to the pot. Add the red wine, beef broth, thyme, and bay leaves. Stir to combine.

6

Simmer

Bring to a simmer, then cover and reduce the heat to low. Cook for about 2.5 to 3 hours, until the beef is tender.

7

Prepare Wilted Kale

In a separate pan, wilt kale over medium heat with a splash of water and a pinch of salt until tender, about 5 minutes.

8

Prepare Pomme Puree

Boil peeled potatoes until tender, drain, and mash with butter and cream until smooth. Season with salt to taste.

9

Serve

Plate the beef bourguignon over the wilted kale and serve with a side of pomme puree.