Bœuf Bourguignon with Dark Chocolate

Name: Bœuf Bourguignon with Dark Chocolate
Yield: 10
Ingredients: 1000.0g Water; 80.0g Knorr Demi Glace Brown Sauce Mix 1kg; 1200.0g Beef Shortribs, cut 2 by 2cm; 30.0g Vegetable Oil; 200.0g Bacon, diced; 150.0g Carrot, roll cut; 200.0g Onion, roll cut; 80.0g Garlic; 500.0g Red Wine; 1000.0g Demi-Glace Sauce; 1.0g Bay Leaf; 2.0g Thyme; 2.0g Rosemary; 60.0g Dark Chocolate; 200.0g Spring Onions, washed, cut 10cm and grilled; 200.0g New Potatoes, washed, cooked and cut in half; 400.0g Artichokes, turned, cooked and cut in half; 300.0g Brown Button Mushroom, cut and sautéed; 200.0g Baby Turnip, washed and boiled; 200.0g Baby Carrots, washed and boiled; 5.0g Parsley, chopped

Bœuf Bourguignon with Dark Chocolate – - Recipe

The French classic, traditionally made with bacon, mushrooms and red wine, get a surprise twist with the velvety addition of dark chocolate. Your guests simply won’t get enough of this sumptuous, decadent version of tender beef and vegetables in a deep and hearty sauce.

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Demi-Glace

Water 1000.0 g
Knorr Demi Glace Brown Sauce Mix 1kg 80.0 g
Knorr Demi Glace Brown Sauce Mix 1kg
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Lim Siang Huat

Teo Soon Seng

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Bœuf Bourguignon

Beef Shortribs, cut 2 by 2cm 1200.0 g
Vegetable Oil 30.0 g
Bacon, diced 200.0 g
Carrot, roll cut 150.0 g
Onion, roll cut 200.0 g
Garlic 80.0 g
Red Wine 500.0 g
Demi-Glace Sauce 1000.0 g
Bay Leaf 1.0 g
Thyme 2.0 g
Rosemary 2.0 g
Dark Chocolate 60.0 g

Vegetables

Spring Onions, washed, cut 10cm and grilled 200.0 g
New Potatoes, washed, cooked and cut in half 200.0 g
Artichokes, turned, cooked and cut in half 400.0 g
Brown Button Mushroom, cut and sautéed 300.0 g
Baby Turnip, washed and boiled 200.0 g
Baby Carrots, washed and boiled 200.0 g

Before Serving

Parsley, chopped 5.0 g

Western

Beef

Main course

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Preparation

Demi-Glace
- Mix well Knorr Demi-Glace, water together and bring to boil.
Bœuf Bourguignon
- Brown and sear the beef with vegetable oil.
- Add in bacon, carrot, onion and garlic. Caramelize till fragrant and brown.
- Deglaze with red wine, reduce till half.
- Add in Demi-Glace sauce.
- Simmer for about 3 hours until the meat is tender.
- Strain the stew.
- Finish the sauce with dark chocolate.
- Bring the meat back in the sauce.
Vegetables
- Prepare the vegetables as mention above.
- Set aside, prepare for plating.
Before Serving
- Place up beef stew, add in vegetables and potatoes.
- Garnish with parsley.
- Ready to serve.

Western

Beef

Main course

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Bœuf Bourguignon with Dark Chocolate

Ingredients