Beef cheek Bourguignon

Name: Beef cheek Bourguignon
Prep time: 15 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 4 portions
Ingredients: 3 garlic cloves; 2 sprigs fresh thyme; 20 g olive oil; 20 g salted butter; 150 g cocktail onions; ¼ tsp salt; 2 beef cheeks; 120 g red wine; 15 g plain flour; 15 g Meat stock paste; 25 g tomato paste; 120 g fresh button mushrooms; 100 g fresh Swiss brown mushrooms; 200 g carrots; 2 dried bay leaves; 130 g water; fresh flat-leaf parsley

4.5 (215 ocen)

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 15 min

Czas całkowity 5 godz. 25 min

Liczba porcji 4 portions

Składniki

3 garlic cloves
2 sprigs fresh thyme, leaves only
20 g olive oil
20 g salted butter
150 g cocktail onions, drained
¼ tsp salt
2 beef cheeks (approx. 400 g each), trimmed and fatty membrane removed, cut into pieces (7 cm)
120 g red wine
15 g plain flour
15 g Meat stock paste (see Tips)
25 g tomato paste
120 g fresh button mushrooms, cut into halves
100 g fresh Swiss brown mushrooms, cut into halves
200 g carrots, cut into slices (approx. 2.5 cm)
2 dried bay leaves
130 g water
fresh flat-leaf parsley, chopped, for garnishing

Wartości odżywcze: na 1 portion
Kalorie: 2089.2 kJ / 497.4 kcal
Białko: 45 g
Węglowodany: 12 g
Tłuszcz: 27.2 g
Tłuszcz nasycony: 10.3 g
Błonnik: 3.8 g
Sód: 796.8 mg