Carne de Panela, under pressure: chic with cheap meat

Carne de Panela, under pressure: with cheap ingredients, a top French recipe, Bouef Bourguignon is a guaranteed success

By Manu Boffino, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta.

The classic Bouef Bourguignon, a French recipe, prepared in a simple way, under pressure, with vegetables and second choice meat (in this case, use the muscle). Proof that a “chic” dish can be made with cheap ingredients, in a simple and practical way. Prepare it for special occasions, such as Mother’s Day.

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• Total preparation time: 50 minutes + marinating time + resting time
• PORTION: two . To see the recipe for 4, 6 or 8 people, click HERE.
• TOOLS: 1 chopping board, 1 sieve, 1 bowl, 1 kettle, 1 frying pan.
• EQUIPMENT: conventional

INGREDIENTS: CLICK TO SEE SHOPPING LIST

Ingredients Potted meat (Boeuf Bourguignon):

• 300 g of soft meat or muscle, cleaned and cut into cubes
• 2 glasses of dry red wine
• ½ cup whole-grain grape juice
• 2 bay leaves
• 2 thyme (chickens)
• ½ carrot, peeled and diced.
• 1 stalk of celery chopped
• ½ chopped onion
• 1 minced garlic clove
• 25 g bacon, cut into cubes
• ½ tablespoon wheat flour (optional)
• 2 cups of water (tea)
• oil
• salt and pepper

Ingredients Mushrooms and White Chives (Pearl):

• 100 g of fresh Parisian mushrooms
• 8 small onions
• 20 g of butter
• 1 cup of water (tea)
• salt

PRE-PREPARATION:

1. Clean the meat and cut it into large cubes (about 3 cm).
2. Marinate with wine, grape juice, bay leaf, thyme, salt and pepper in a bowl. Cover with a PVC film and let it rest for at least 1 hour, the ideal time for this marinade is at least 6 hours (if you use this longer time, keep it in the fridge).
3. After the marinating time is up, set the other ingredients and recipe utensils aside.
4. Wash and peel the carrot and cut it into cubes.
5. Wash the celery and chop it.
6. Wash and peel the onion and garlic and chop them.
7. Discard the bacon skin and cut into cubes.
8. Cook the boeuf bourguignon (see preparation).
9. While the meat is cooking, clean the mushrooms and, if they are too big, cut them in half.
10. Wash and peel the onions.

PREPARATION:

Potted meat, under pressure (Boeuf Bourguignon) – do this step during pre-preparation:

1. If the marinade is in the refrigerator, remove it 1 hour before cooking to allow the meat to come to room temperature. This recipe will use the marinade in the making, don’t discard it.
2. Heat a pressure cooker, greased with a drizzle of olive oil, over medium heat.
3. Put the water to boil in a kettle.
4. Add the bacon cubes and when they are golden, remove them with a slotted spoon and set them aside on absorbent paper.
5. If necessary, spray the pan with a little more oil and add the cubes of meat without piling them up – depending on the large amount, do this step several times – and brown them on all sides.
6. Continue removing them from the pan and reserving them on an auxiliary platter.
7. When all the meat is browned, continue over medium heat, add the onion and garlic and saute until translucent.
8. Add the carrot and celery and saute for another 1 minute.
9. Return the cubes of meat to the pan and mix well.
10. Add the flour (optional) and stir so all the meat cubes are coated.
11. Drizzle with the reserved marinade and mix well to incorporate the flavor into the stew.
12. Add boiling water (see quantity in ingredients).
13. Season with salt and pepper.
14. Cover the pressure cooker, increase the heat to high and when you get steam, turn the heat down again and cook for 25-30 minutes.
15. Continue the pre-preparation (step 9).

Pearl mushrooms and chives:

1. In a pan put the butter.
2. Bring to a boil over medium heat until melted.
3. Add the mushrooms, sauté and season with salt. Remove them and reserve on an auxiliary plate.
4. Add the peeled onions, sauté for 5 minutes.
5. Then, add the water (see amount in ingredients) and cook for 15-20 minutes or until soft – add a little more water during cooking if needed.

Potted meat, under pressure, the Boeuf Bourguignon:

1. After the cooking time meat in pot, Turn off the pressure cooker and let out the steam.
2. Remove the lid from the pan and check that the meat is cooked through.
3. Discard the bay leaf and thyme.
4. Continue over medium heat and add the porcini mushrooms and chives.
5. Without covering the pan, cook for another 5 minutes.
6. Turn off the heat and add the bacon cubes.

FINISHING AND ASSEMBLY:

1. Place pressure cooker beef, boeuf bourguignon in a serving dish or, if you prefer, spread over the plates.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.