This recipe provides a delicious and easy Beef Burgundy using a Thermomix.
- 1 teaspoon sea salt
- 3 cloves garlic
- 1 tablespoon plain flour
- 20 grams olive oil
- 250 grams brown onion halved
- 1 sprig flat leaf parsley fresh
- 1 sprig thyme fresh
- 200 grams bacon rashers cut into 3x1cm strips
- 800 grams chuck beef cut into 3-4cm cubes
- 1 bay leaf dried
- 400 grams carrots
- 250 grams red burgandy wine
- 2 pinches black petter ground
- 200 grams button mushrooms
- Carbohydrate 9.64460166666667 g
- Cholesterol 0 mg
- Fat 3.67546333333333 g
- Fiber 2.4543166304032 g
- Protein 2.00088833333333 g
- Saturated Fat 0.515919166666667 g
- Serving Size 1 1 Serving (109g)
- Sodium 339.495666666667 mg
- Sugar 7.19028503626347 g
- Trans Fat 0.212279166666667 g
- Calories 74 calories
Step-by-step
- Insert 1 teaspoon sea salt, 3 cloves garlic, 1 tablespoon plain flour, 20 grams olive oil, 250 grams brown onion halved, 1 sprig flat leaf parsley fresh, 1 sprig thyme fresh, 200 grams bacon rashers cut into 3x1cm strips, 800 grams chuck beef cut into 3-4cm cubes, 1 bay leaf dried, 400 grams carrots, 250 grams red burgandy wine, 2 pinches black petter ground, 200 grams button mushrooms.
Deep garnet liquids coat tender beef cubes while earthy aromas of thyme and mushrooms fill the kitchen. Beef Burgundy originates from the Burgundy region of France, where peasant cooks utilized dry red wine to soften tough cuts of meat. Thermomix preparation alters traditional stovetop braising by combining precise temperature regulation with mechanical blade action.
The Science of the Braise
Braising requires a balance between heat and acidity. Alcohol in red burgundy wine breaks down surface proteins on the chuck beef. Acidity denatures tough collagen fibers, converting them into gelatin over extended cooking durations. Tannins present in the wine bind to rich fats from the bacon rashers, reducing greasy mouthfeel. Chopping onions and garlic inside the appliance releases alliinase enzymes, generating sulfur compounds that deepen the foundational savory profile. Retaining a consistent internal temperature near 100 degrees Celsius ensures collagen dissolves without seizing muscle fibers.Managing Texture and Moisture
Coating beef cubes in plain flour creates a suspension barrier. Starch granules swell when heated in liquid, thickening the surrounding sauce through gelatinization. Cut vegetables evenly to 3-centimeter pieces to guarantee uniform heat penetration during processing. Red wine contains volatile aromatic compounds that evaporate slowly, concentrating fruit notes as moisture reduces. Store leftovers in airtight glass containers for up to three days at 4 degrees Celsius. Reheating allows starches to reset, strengthening the overall viscosity before serving.
