A lover of savory and sweet recipes, you will certainly like this original recipe for salmon tartare accompanied by...
Maple beef bourguignon
INGREDIENTS :
Sufficient all-purpose flour 2 kg beef, cubed
60 ml (1⁄4 cup) duck fat
2 onions, chopped
250 ml (1 cup) of Maple syrup
500 ml (2 cups) red wine
750 ml (3 cups) beef broth
45 ml (3 tbsp.) Tomato paste
2 garlic cloves, chopped
2 bay leaves
Salt and freshly ground pepper, to taste
1 500 g (about 1 lb) duck foie gras, cut into large cubes
500 g (18 oz) button mushrooms, cut into wedges
2 carrots, cut into chunks
2 peppers cut into cubes
2 stalks of celery, cut into sections 60 ml (1⁄4 cup) fresh parsley, chopped
PREPERATION :
Preheat the oven to 180 ° C / 350 ° F.
Flour the meat cubes, then, in a large ovenproof saucepan, brown them in the duck fat. Add the onions and maple syrup. Let reduce for 1 min. Add the wine, broth, tomato paste, garlic, carrots and bay leaf. Salt and pepper. Bring to a boil, cover and bake for about 2 hours.
In a large pan, brown the cubes of foie gras. Remove them from the pan. To book. Immediately, sauté the mushrooms in the cooking duck fat. To book.
Thirty minutes before the end of cooking, add the sautéed peppers, celery and mushrooms to the pot. At the very end, add the cubes of foie gras and sprinkle with parsley before tasting.
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