French-style beef with red wine and Borodino bread is spicy, spicy, deliciously tasty and tender. Such a dish can be cooked on a festive table as an additional meat dish, I think guests will be delighted. The sauce is thick and spicy, the flavors of Provencal herbs, red wine and light acidity of Borodino bread intertwine in it - incredibly tasty!
The time of preparation depends on which part of the beef carcass you choose. A spatula of a not very old cow should spend about 1.5 hours on the stove, a little less or a little more, it all depends on the thickness of the piece and the quality of the meat. Preparing a dish like this: pre-fried meat long stewed in red wine and broth, covered with a cap of Borodino bread.
A similar recipe to many familiar under the name “Beef burginon”. This classic dish of French cuisine is cooked without bread, but with mushrooms. Somehow, be sure to share the recipe.
- Cooking time: 1 hour 30 minutes
- Servings: 4
Ingredients for French beef with red wine and Borodino bread
- 800 g of beef (filet without fat and bones);
- 250 g shallot;
- 2-3 red tomatoes;
- 8 prunes;
- 8-10 seedless green olives;
- 500 ml of chicken broth;
- 200 ml of red semi-dry wine;
- 4 thick slices of Borodino bread;
- oregano, coriander, bay leaf, fresh thyme, sweet paprika, wheat flour, olive oil, salt, black pepper.
Method of cooking beef in French with red wine and Borodino bread
Shallot cut into feathers. In a broiler heat several tablespoons of olive oil. Throw 2-3 laurel leaves into warmed oil, pluck a few sprigs of thyme.
In a minute, we put chopped shallot into the roaster.
Pour 2 teaspoons of coriander, fry onion with spices until shallots become caramelized.
In the meantime, prepare the meat. Cut off the visible films and fat, cut a piece across the fibers in large slices about a centimeter thick.
Slices of meat roll in flour, fry quickly in a pan on both sides, put in a roasting pan.
Add all the meat in the brazier, mix with onions. Wheat flour, in which the meat was “stained”, forms a protective layer when roasting, and then, during the cooking process, it thickens the sauce. Next, add diced red tomatoes. Fresh tomatoes can be replaced canned in their own juice.
Cut the prunes into strips. Cut green olives without stones in half. Add prunes and olives to the roaster.
Pour seasoning - ground sweet paprika, oregano, to taste with salt and black pepper.
Pour in all red semi-dry wine and half of chicken broth.
Tightly cover the meat with slices of Borodino bread. We cover the emptiness with scraps of bread so that the breadcap turned out to be without holes.
Cooking on the quietest fire for about 1 hour. Periodically gently pour hot chicken broth along the edge of the roaster. Be sure to follow the process, often you can not open the lid, but you need to listen, so that the roast is not burnt.
On the table, beef in French with red wine and Borodino bread is served hot, sprinkled with herbs before serving.