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Volite li bogate ročeve i meso koje se topi od sočnosti vjerojatno ste isprobali recept za kultno francusko jelo, govedinu na burgundski, odnosno bœuf à la Bourguignonne ili kako su to Amerikanci pokvarili, beef bourguignon. Ako ga i niste isprobali, po svoj ste prilici za njega čuli jer je ovo jelo postalo dio pop kulture, a ono što nas je možda odbilo od ideje da ga pokušate napraviti je ponešto kompliciran recept.

I niste jedini koji misle da je složen, čak je i poznata chefica Ina Garten u jednoj od svojih knjiga objavila pojednostavljeni recept za ovo jelo. Jednostavnijim ga je učinila zamijenivši sastojke i postupke prikladne restoranskim kuhinjama nešto svakodnevnijima pa tako, primjerice, umjesto svježih malenih glavica luka koristi zamrznute, čime preskače mukotrpno ljuštenje, dok umjesto komada mesa koji zahtijevaju dugotrajno kuhanje (i za koje je zapravo i osmišljen izvorni recept) koristi vratinu, koja je puno mekša pa je prije gotova.

Jednostavni recept za bœuf à la Bourguignonne

Sastojci:

1 žlica maslinovog ulja
225 g slanine narezane na kockice
1250 g goveđeg vrata izrezanog na kockice
500 g mrkve, dijagonalno narezane
2 glavice žutog luka narezane na ploške
2 žličice nasjeckanog češnjaka (2 režnja)
120 ml konjaka ili dobrog brendija
750 ml suhog crnog vina, poput burgundca
500 ml goveđe juhe
1 žlica paste od rajčice
1 žličica svježeg lišća timijana
4 žlice maslaca
3 žlice brašna
500 g smrznutih malih glavica luka srebrenca
500 gljiva
sol, papar

Priprema:

Zagrijte pećnicu na 250 stupnjeva.

Zagrijte maslinovo ulje u velikoj tavi. Dodajte slaninu i pržite je uz povremeno miješanje dok lagano ne porumeni pa je izvadite šupljikavom žlicom na veliki tanjur.

Meso osušite papirnatim ručnicima, a zatim pospite solju i paprom i u serijama pržite na vrućem ulju 3 do 5 minuta, dok ne porumeni sa svih strana. Pečene kockice izvadite na tanjur sa slaninom i nastavite pržiti dok sva govedina ne porumeni. 

Kad je svo meso prepečeno, na istu masnoću ubacite mrkvu, luk, 1 žlicu soli i 2 žličice papra i dinstajte na srednje jakoj vatri 10 do 12 minuta uz povremeno miješanje dok luk lagano ne porumeni. Dodajte češnjak i kuhajte još 1 minutu. Dodajte konjak, odmaknite se i zapalite šibicom da izgori alkohol.

Meso i slaninu vratite u lonac sa sokom koji se nakupio na tanjuru. Dodajte vino i dovoljno goveđe juhe da skoro prekrije meso. Dodajte pastu od rajčice i timijan. Pustite da prokuha, pokrijte lonac čvrstim poklopcem i stavite ga u pećnicu oko 2 sata i 45 minuta, odnosno dok meso i povrće ne postanu vrlo mekani kada ih probodete vilicom. Izvadite iz pećnice i stavite na štednjak.

Pomiješajte 2 žlice maslaca i brašno i umiješajte ih u gulaš. Dodajte smrznuti luk. U srednje velikoj tavi pirjajte gljive na preostale 2 žlice maslaca na srednjoj vatri 10 minuta ili dok lagano ne porumene, a zatim ih dodajte u gulaš. Pustite da gulaš zavrije, zatim smanjite vatru i kuhajte nepoklopljeno 15 minuta. Začinite po želji.

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Volite li bogate ročeve i meso koje se topi od sočnosti vjerojatno ste isprobali recept za kultno francusko jelo, govedinu na burgundski, odnosno bœuf à la Bourguignonne ili kako su to Amerikanci pokvarili, beef bourguignon. Ako ga i niste isprobali, po svoj ste prilici za njega čuli jer je ovo jelo postalo dio pop kulture, a ono što nas je možda odbilo od ideje da ga pokušate napraviti je ponešto kompliciran recept.

I niste jedini koji misle da je složen, čak je i poznata chefica Ina Garten u jednoj od svojih knjiga objavila pojednostavljeni recept za ovo jelo. Jednostavnijim ga je učinila zamijenivši sastojke i postupke prikladne restoranskim kuhinjama nešto svakodnevnijima pa tako, primjerice, umjesto svježih malenih glavica luka koristi zamrznute, čime preskače mukotrpno ljuštenje, dok umjesto komada mesa koji zahtijevaju dugotrajno kuhanje (i za koje je zapravo i osmišljen izvorni recept) koristi vratinu, koja je puno mekša pa je prije gotova.

Jednostavni recept za bœuf à la Bourguignonne

Sastojci:

1 žlica maslinovog ulja
225 g slanine narezane na kockice
1250 g goveđeg vrata izrezanog na kockice
500 g mrkve, dijagonalno narezane
2 glavice žutog luka narezane na ploške
2 žličice nasjeckanog češnjaka (2 režnja)
120 ml konjaka ili dobrog brendija
750 ml suhog crnog vina, poput burgundca
500 ml goveđe juhe
1 žlica paste od rajčice
1 žličica svježeg lišća timijana
4 žlice maslaca
3 žlice brašna
500 g smrznutih malih glavica luka srebrenca
500 gljiva
sol, papar

Priprema:

Zagrijte pećnicu na 250 stupnjeva.

Zagrijte maslinovo ulje u velikoj tavi. Dodajte slaninu i pržite je uz povremeno miješanje dok lagano ne porumeni pa je izvadite šupljikavom žlicom na veliki tanjur.

Meso osušite papirnatim ručnicima, a zatim pospite solju i paprom i u serijama pržite na vrućem ulju 3 do 5 minuta, dok ne porumeni sa svih strana. Pečene kockice izvadite na tanjur sa slaninom i nastavite pržiti dok sva govedina ne porumeni. 

Kad je svo meso prepečeno, na istu masnoću ubacite mrkvu, luk, 1 žlicu soli i 2 žličice papra i dinstajte na srednje jakoj vatri 10 do 12 minuta uz povremeno miješanje dok luk lagano ne porumeni. Dodajte češnjak i kuhajte još 1 minutu. Dodajte konjak, odmaknite se i zapalite šibicom da izgori alkohol.

Meso i slaninu vratite u lonac sa sokom koji se nakupio na tanjuru. Dodajte vino i dovoljno goveđe juhe da skoro prekrije meso. Dodajte pastu od rajčice i timijan. Pustite da prokuha, pokrijte lonac čvrstim poklopcem i stavite ga u pećnicu oko 2 sata i 45 minuta, odnosno dok meso i povrće ne postanu vrlo mekani kada ih probodete vilicom. Izvadite iz pećnice i stavite na štednjak.

Pomiješajte 2 žlice maslaca i brašno i umiješajte ih u gulaš. Dodajte smrznuti luk. U srednje velikoj tavi pirjajte gljive na preostale 2 žlice maslaca na srednjoj vatri 10 minuta ili dok lagano ne porumene, a zatim ih dodajte u gulaš. Pustite da gulaš zavrije, zatim smanjite vatru i kuhajte nepoklopljeno 15 minuta. Začinite po želji.

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Najsočnija govedina koju ste probali: kultno jelo po ovom se receptu priprema lakše i brže, a trik sa šibicom je hit

Piše Spiza SD
4. lipnja 2023. - 08:10

Volite li bogate ročeve i meso koje se topi od sočnosti vjerojatno ste isprobali recept za kultno francusko jelo, govedinu na burgundski, odnosno bœuf à la Bourguignonne ili kako su to Amerikanci pokvarili, beef bourguignon. Ako ga i niste isprobali, po svoj ste prilici za njega čuli jer je ovo jelo postalo dio pop kulture, a ono što nas je možda odbilo od ideje da ga pokušate napraviti je ponešto kompliciran recept.

I niste jedini koji misle da je složen, čak je i poznata chefica Ina Garten u jednoj od svojih knjiga objavila pojednostavljeni recept za ovo jelo. Jednostavnijim ga je učinila zamijenivši sastojke i postupke prikladne restoranskim kuhinjama nešto svakodnevnijima pa tako, primjerice, umjesto svježih malenih glavica luka koristi zamrznute, čime preskače mukotrpno ljuštenje, dok umjesto komada mesa koji zahtijevaju dugotrajno kuhanje (i za koje je zapravo i osmišljen izvorni recept) koristi vratinu, koja je puno mekša pa je prije gotova.

Jednostavni recept za bœuf à la Bourguignonne

Sastojci:

1 žlica maslinovog ulja
225 g slanine narezane na kockice
1250 g goveđeg vrata izrezanog na kockice
500 g mrkve, dijagonalno narezane
2 glavice žutog luka narezane na ploške
2 žličice nasjeckanog češnjaka (2 režnja)
120 ml konjaka ili dobrog brendija
750 ml suhog crnog vina, poput burgundca
500 ml goveđe juhe
1 žlica paste od rajčice
1 žličica svježeg lišća timijana
4 žlice maslaca
3 žlice brašna
500 g smrznutih malih glavica luka srebrenca
500 gljiva
sol, papar

Priprema:

Zagrijte pećnicu na 250 stupnjeva.

Zagrijte maslinovo ulje u velikoj tavi. Dodajte slaninu i pržite je uz povremeno miješanje dok lagano ne porumeni pa je izvadite šupljikavom žlicom na veliki tanjur.

Meso osušite papirnatim ručnicima, a zatim pospite solju i paprom i u serijama pržite na vrućem ulju 3 do 5 minuta, dok ne porumeni sa svih strana. Pečene kockice izvadite na tanjur sa slaninom i nastavite pržiti dok sva govedina ne porumeni. 

Kad je svo meso prepečeno, na istu masnoću ubacite mrkvu, luk, 1 žlicu soli i 2 žličice papra i dinstajte na srednje jakoj vatri 10 do 12 minuta uz povremeno miješanje dok luk lagano ne porumeni. Dodajte češnjak i kuhajte još 1 minutu. Dodajte konjak, odmaknite se i zapalite šibicom da izgori alkohol.

Meso i slaninu vratite u lonac sa sokom koji se nakupio na tanjuru. Dodajte vino i dovoljno goveđe juhe da skoro prekrije meso. Dodajte pastu od rajčice i timijan. Pustite da prokuha, pokrijte lonac čvrstim poklopcem i stavite ga u pećnicu oko 2 sata i 45 minuta, odnosno dok meso i povrće ne postanu vrlo mekani kada ih probodete vilicom. Izvadite iz pećnice i stavite na štednjak.

Pomiješajte 2 žlice maslaca i brašno i umiješajte ih u gulaš. Dodajte smrznuti luk. U srednje velikoj tavi pirjajte gljive na preostale 2 žlice maslaca na srednjoj vatri 10 minuta ili dok lagano ne porumene, a zatim ih dodajte u gulaš. Pustite da gulaš zavrije, zatim smanjite vatru i kuhajte nepoklopljeno 15 minuta. Začinite po želji.

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19. svibanj 2024 00:34