Boeuf Buruginyon (Beef Buruginyon)

By • September 5, 2014 0 Comments

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Author Notes: Beef brisket tenderly stewed with tomato sauce.Chako


Serves 4

  • 1 pound Brisket (Beef)
  • 1 Onion
  • 1 Carrot
  • 10 Petite Tomatoes
  • 1 Celery
  • 2 Garlic
  • 2 cups Red Wine
  • 1 Tomato Can
  • 1 Bay Leaf (Large Leaf)
  • 1/4 cup Red Wine Vingar for the Gastrique
  • 2 teaspoons Water for the Gastrique
  1. Night before cooking : Cut the brisket into reasonable sizes (about 7cm squares) and soak overnight in red wine.
  2. Lightly flour the meat with flour and grill the meat in a frying pan over medium to strong heat until the surface is slightly brown.
  3. Using the same frying pan, saute the vegetables.
  4. Place both the meat and vegetables into a cast iron cookware (I personally use the Le Creuset) adding the remainder of the wine (used for soaking meat overnight), a can of chopped or whole tomato and bay leaf.
  5. Making Gastrique – Carmelise the water and sugar in a sauce pan adding red wine vinegar.
  6. Add the Gastrique to 4 and let it simmer for about 1.5 – 2 hours in low heat; adding salt and pepper as needed.

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