"A classic Beef Bourguignon Recipe using Wagyu Chuck Mock Tender from Double 8 Cattle Company."
Fullblood Wagyu Chuck Tender Beef Bourguignon
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Prep time 35mins
Cook time 1hr 50mins
Serves or Makes: 5
Recipe Card
ingredients
- 2 pound Double 8 Cattle Company Fullblood Wagyu Chuck Mock Tender
- 1/2 pound Applewood Smoked Bacon
- 1/2 pound Cremini Mushroom
- 1 pound Carrots (sliced on bias 1/2 inch)
- 1 pound Peeled Pearl Onions
- 1 tablespoons Garlic (minced)
- 1 teaspoons Thyme (minced)
- 1 teaspoons Rosemary (minced)
- 2 tablespoons Tomato Paste
- 1/4 cup Cognac or Brandy
- 2 cups Red Wine
- 2 cups Beef Stock
- 1 Bay Leaf
- 2 tablespoons Olive Oil
- 2 tablespoons Flour (plus more for dusting)
- 2 tablespoons Butter
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- Sliced Bread
- Fresh Herbs (to garnish)
Method
Step 1
PREPARING THE BEEF BOURGUIGNON Preheat your oven to 250°F. Bring a Dutch oven or oven-safe pot over medium-high heat. Add 2 tablespoons of olive oil. Dice the Fullblood Wagyu chuck mock tender into 1 inch cubes, and season with kosher salt and freshly ground black pepper. Place the beef cubes in flour, and shake off the excess. Then, place them in the pot, and brown all sides. Remove the beef from the pot. Add the bacon, and cook until crispy. Then add the onions, garlic, mushrooms, and carrots. Cook for 3 minutes until caramelized. Add the thyme and rosemary, and cook for 1 minute. Then, add the tomato paste, and cook for an additional 2 minutes. Deglaze with cognac or brandy, and cook for 3 minutes or until almost all the alcohol has cooked off. Add the red wine, and cook down until you have a syrupy consistency. Then, add the browned Fullblood Wagyu chuck mock tender cubes, beef stock, and bay leaf. Bring to a simmer. Then, cover with an oven-safe lid or aluminum foil. Place in a preheated oven at 250°F, and cook for 1 and half hours. Remove the pot from the oven, and place it on the stove over medium heat. Skim off the excess oil that has risen to the top. Create a roux (flour and fat cooked together to thicken sauces) by melting the 2 tablespoons of butter and adding 2 tablespoons of flour. Cook for 2 minutes. When the beef bourguignon pot has come to a simmer, add the roux and cook until thickened.
Step 2
FINAL STEPS Place sliced bread, mashed potatoes, or noodles (choose one of the three options) on a plate. Top with the Fullblood Wagyu chuck mock tender beef bourguignon. Garnish with fresh herbs. Serve, and enjoy!