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Boeuf Bourguignon. Receta de Julia Child

27/11/2017 6 min read
Soy  una degustadora de vino todoterreno.

¿Que no sabes lo que es eso? 
Pues yo te lo explico:

Está muy bien tomarse una copa de vino comiendo, y no lo digo yo sola, que los médicos también lo recomiendan (y no vale eso de beberse en una sola comida los vinos de toda la semana, que sino luego hace falta siestón para recuperarse, y lo de pegar cabezadas en la oficina no está bien visto, no me digáis porqué).

Está muy muy bien ir a tu bar preferido y tomarse un vino (o dos) junto a un pincho especial (o dos), eso sí, si después de eso os vais a trabajar, recordad lo que hemos hablado en el punto anterior.
También es fantástico disfrutarlo con amigos al calor de una chimenea en invierno, riendo y contando batallitas del abuelo cebolleta (si no tenéis chimenea no pasa nada, pero vamos que le da al asunto mucho más glamour que la calefacción de gas ciudad, y sino mirad en el anuncio de Ferrero Rocher como ponen chimenea…)

Pero yo voy más allá.

Me encanta tomarme una copa de vino viendo una película arropada con la mantita en el sofá (aquí ojo, que también hay riesgo de siestón, especialmente si la peli no es muy buena).
O sentada en el pc editando fotos y preparando post… ¿Ya sabéis de dónde me viene la inspiración para tanto rollo como os suelto en cada post, no?
O mientras cocino, sí, como en las películas americanas, a lo loco. 
Eso sí, esto requiere control, que nos embobamos con el vino y se nos pegan las lentejas, que son mucho de pegarse a la que te descuidas.
 
Y el que sí que es de película, pero de las buenas, es este vino de las Bodegas Emilio Moro, un vino que nos ha encantado en casa, y que desde luego ya se ha hecho con un huequecito en nuestra mini bodega.

Y como el vino era de excepción, había que degustarlo como se merece, con un maridaje increíble. 

Y no lo digo yo sola, que en casa guiso de hoy se ha colado en la lista de favoritos!!
Se trata del boeuf bourguignon, o «buey a la borgoñona» que es un plato tradicional de la cocina francesa y, como su nombre indica, sus dos ingredientes principales son el buey y el vino.
Es un estofado de buey (aunque también se prepara con vaca o ternera, más fáciles de encontrar) que se cocina en vino tinto, originalmente de borgoña, con ajo, cebolla y zanahoria, y con una guarnición de panceta, setas y cebollitas francesas.
La cocción es larga y se hace a fuego lento tanto al fuego como en el horno.
A priori puede parecer una receta complicada y laboriosa, pero de verdad que lo más trabajoso es solo al principio de la elaboración, una vez que lo ponemos al fuego, y aunque son unas cuantas horas, no tenemos más que echarle un vistazo de vez en cuando. 
¡Y el resultado merece cada uno de los minutos que hemos empleado, os lo prometo!
Además es un plato perfecto para las próximas navidades, ya que lo podemos dejar preparado el día anterior, ya que el reposo acentúa los sabores.
¿Os animáis?




Preparación:

Precalentamos el horno a 230°.
En primer lugar quitamos la corteza de la panceta y la cortamos en tiras de 5 mm de ancho por 4 cm de largo, aproximadamente.
Ponemos a calentar agua en una cazuela y, una vez que comience a hervir, escaldamos la corteza y la panceta durante 10 minutos. Con esto eliminamos el exceso de grasa de la panceta. 
Pasados los 10 minutos sacamos la panceta de la cazuela, la escurrimos y secamos. 
Ponemos a calentar la cocotte con una cucharada de aceite de oliva y, cuando esté caliente, salteamos la panceta a fuego medio durante un par de minutos para dorarla un poco.
Retiramos la panceta de la cazuela con una espumadera y reservamos.
Cortamos la carne en dados de unos 5 cm, la secamos bien con  papel de cocina, para que no tenga agua que salpique al echarla a la cazuela, y salteamos la carne en el aceite hasta que esté bien dorada por todos los lados.
Es muy importante que al añadir la carne a la cazuela para dorarla lo hagamos en tandas, y añadiendo pocos trozos de carne de cada vez, ya que de lo contrario bajará demasiado la temperatura de la cazuela y la carne empezará a soltar agua y se cocerá, en lugar de freírse, arriesgándonos a  que quede dura.
Una vez dorada toda la carne la reservamos junto a la panceta.
En la misma cocotte doramos las zanahorias, peladas y cortadas en rodajas, y la cebolla, cortada en aros.
Retiramos el exceso de grasa de la cazuela y ponemos en ella de nuevo la carne y la panceta.
Salpimentamos y espolvoreamos con la harina.
Damos unas vueltas a la carne para que se impregne bien de la harina y colocamos la cazuela destapada en la parte media del horno y dejamos durante unos 4 minutos. 
Sacamos la cazuela y bajamos el horno a 165º.
Ponemos la cazuela al fuego nuevamente y añadimos el vino y el caldo suficiente para cubrir más o menos la carne.
Añadimos el concentrado de tomate, los ajos prensados, las hierbas aromáticas y la corteza de panceta que teníamos reservada.
Dejamos al fuego hasta que llegue a ebullición y, en ese momento, tapamos la cocotte y la llevamos a la parte baja del horno durante 2’5 ó 3 horas, hasta que la carne pueda pincharse fácilmente con un tenedor.
Mientras se hace la carne vamos preparando las cebollitas glaseadas y los champiñones.

Para las cebollitas glaseadas.

En primer lugar pelamos las cebollas.
En una sartén ponemos el aceite y la mantequilla y cuando burbujeen, añadimos las cebollitas y las salteamos, dándoles la vuelta, con cuidado de no romperlas, para que se doren bien por todos lados (no quedarán doradas de manera uniforme,pero lo intentamos).
Una vez que estén doradas vertemos el líquido, salpimentamos y añadimos el atadillo de hierbas aromáticas.
Tapamos la sartén y las dejamos al fuego unos 40 minutos, hasta que las cebollitas estén tiernas, pero que mantengan la forma, y el líquido se haya evaporado.
Desechamos las hierbas aromáticas y reservamos.

Para los champiñones salteados:

Limpiamos los champiñones y los cortamos en cuartos si son muy grandes (si son pequeños los dejamos enteros).
Ponemos en la sartén la mantequilla y el aceite a fuego fuerte y   cuando disminuya la espuma de la mantequilla, añadimos los champiñones. 
Salteamos durante unos 5 minutos, hasta que veamos que se doran ligeramente.
Apartamos del fuego y reservamos.

Pasado el tiempo de cocción de la carne, cuando veamos que ya está tierna, la sacamos del horno.

Ponemos un colador grande sobre un cazo y colamos el contenido de la cocotte, de manera que nos quede por una parte (en el colador) la carne y las verduras, y por otra parte la salsa (en el cazo).
Devolvemos la carne y las verduras a la cocotte, acordándonos de retirar en este momento la corteza de la panceta, y añadimos las cebollitas y los champiñones que teníamos reservados.
Ponemos el cazo en el que tenemos la salsa a fuego lento para que reduzca y vamos quitándole la grasa que aparezca.  
Dejamos reducir hasta que la salsa tenga cuerpo (que cubra el dorso de una cuchara).
Corregimos el punto de sal y añadimos la salsa a la cazuela con la carne.
Tapamos la cocotte y dejamos que de un hervor todo junto a fuego suave durante 2 ó 3 minutos.

Espolvoreamos con perejil y servimos, acompañado si queremos de patatas, arroz o pasta.
  • Lan Larita 28/11/2017 at 21:09

    Qué buena pinta tiene esto, me guardo la receta y me apunto el vino para probarlo también. Muchas gracias, las fotos también alimentan.

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