Description
This is my variation of the famous French dish Boeuf Bourguignon. Without wine and shallot. A little easier in terms of cooking. But insanely delicious.
Ingredients
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Veal
500 g
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Water
350 ml
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Onion
1 piece
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Vegetables
-
Seasoning
0.5 tsp
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Greens
-
Spices
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Bay leaf
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Garlic
3 tooth
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Black pepper
5 piece
Cooking
Beef wash, dry and fry on high heat for 2-3 minutes. Fold the meat in a cauldron. In the same oil where the meat was browned, sauté onions, roughly chopped.
Prepare the broth in the cauldron: in boiled water, add seasonings to taste, good salt.
On top of the meat put the fried onions, top with carrots (rings) and other vegetables. Pour the flavored mixture, cover and put in oven for a couple hours at a temperature of 160-170 degrees.
When meat and vegetables are ready, add Bay leaf, peppercorns, herbs and squeeze the garlic. And another 5-10 minutes in the oven.
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