This traditional French recipe features red wine as one of the stars, so be sure you’ve got a glass of Burgundy to drink alongside it.
For the marinade : the previous day
For the beef bourguignon
Step 1: For the marinade : the previous day
Peel, wash, and finely chop the onion and shallot. Trim the meat, if necessary, and cut it into 2-inch cubes, each weighing about 1 ½ -2 ounces. Place the meat in a bowl, drizzle with oil, then cover with the red wine. Add the onion, shallot, thyme, bay leaf, and pepper. Toss to combine. Cover with plastic wrap. Marinate in the refrigerator for 24 hours.
Step 2: For the beef bourguignon
Drain the beef. Strain the marinade through a conical strainer. Set aside. Heat the olive oil and half of the butter in a cast-iron pan. Brown the meat on all sides. Transfer the meat to another vessel and set aside. Remove any fat from the pan. Add 2 tablespoons of butter, the meat and the juice it has rendered, and the flour. Toast the flour over high heat while stirring the meat with a skimmer. Bring the marinade to a boil. Pour it into the cast-iron pan.
Add the beef jus and the garlic clove. When it comes to a boil, cover and cook in the oven at 390 degrees F for 2–2 1/2 hours (pay close attention to how much the sauce has reduced, and stir from time to time while cooking).
Step 3: Finishing the bourguignon and making the bourguignon garnish
Peel and wash the pearl onions. Remove the rind from the pork belly and cut into a large dice (lardons). Peel the mushrooms, then slice them. Heat a little oil in a high-sided skillet. Cook the lardons for 7–8 minutes to brown them without letting them dry out. Remove them from the pan and set them aside on paper towels to drain. Add the onions to the same pan. Season the onions with a touch of salt. Cover and cook over low heat for around 10 minutes. Transfer them to the vessel with the lardons.
Add the butter to the same pan. Add the mushrooms, season with salt, and sauté them for 5 minutes. Set them aside with the lardons and onions. When the meat is cooked, transfer it to another cast-iron pan. Skim off any fat from the sauce. Check the thickness of the sauce, reducing it further if required. Adjust the seasoning as necessary. Strain the sauce through a fine chinois over the meat pieces. Add all of the cooked garnish to the pot with the meat. Heat over low heat and simmer for 30 minutes, covered.
Step 4: Serving
Arrange the meat in a small pile on a serving plate. Spread the garnish evenly over the top. Cover with the sauce.
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