72 Hour sous vide beef bourguinon | Recipe by sousvidetools.com
72 Hour sous vide beef bourguinon
- COOK TIME: 72hr
- SERVES: 4
- 1kg chuck steak in large dice
- 700mls Burgundy wine
- 200g smoked bacon lardons
- 8 shallots, I diced mine but you can leave them whole if you prefer
- 4 medium carrots, peeled and diced
- 2 large celery stalks, washed and diced
- 10 white or chestnut mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato purée
- 400mls beef stock – I used a great cheat, Baxters beef consomme
- 2 bay leaves
- 1 sprig rosemary
- A handful fresh thyme
- 100mls water
- Black pepper
- Sea salt
- Duck/goose fat (this gives the dish a shiny glaze)
- A couple of tablespoons cornflour, made up into a paste
- Unsalted butter for frying
- Vegetable oil
- 150mls milk
- 100g salted butter
- Mashing potatoes, peeled and cut in half
- Carrots, peeled and cut into chunks
- In a saucepan add a knob of unsalted butter and a knob of duck/goose fat, and when they start to foam add the smoked bacon lardons. When they start to render their fat and turn crispy at the edges, add the shallots, carrots and celery. Cook on a medium heat until softened.
- Add 400mls of the wine, tomato puree, stock, water and herbs, along with a generous grind of black pepper. Cook on a simmer for about 10 to 15 minutes and then leave to cool completely. Once the marinade is cold add the diced beef and let it marinade for 12 hours.
- After it’s marinaded, place the beef into 2 large vac bags and ladle over a couple of ladles of the marinade and vegetables, vacuum the pouches and seal them. Put into the preheated sous vide of 55°C for 72 hours. The marinade that doesn’t get put into the sous vide needs saving and putting into the fridge.
- When you’re ready to serve, take the beef from the sous vide and open the packets. Remove the meat and decant the sauce into a saucepan and add the rest of the cook marinade reserved from earlier. Add the goose/duck fat, the remaining 200mls of wine, cornflour mix and cook on a low simmer for around 20 to 30 minutes until it’s reduced and thickened. Taste for seasoning and add more salt and pepper as needed.
- While the marinade is reducing, cook the potatoes and carrots in separate pans, and in a small pan on a low heat, place the milk and 100g salted butter with a generous grind of black pepper.
- When the potatoes and carrots are cooked through drain them both. Blitz the carrots with a little butter, salt and pepper, and rice the potatoes, and once riced pour over the warmed milk and salted butter mix.
- In a frying pan place a knob of unsalted butter and glug of vegetable oil and put on a high heat, when the butter begins to foam place the chunks of sous vide beef into the pan and sear on all sides until you have a dark crust. Place the beef on top of the pomme puree, ladle over the bourguignon sauce and top with a quenelle of the carrot mash. Et voila.
Published with the kind permission of http://thekitchenalchemist.co.uk/