Pot-au-feu, beef bourguignon, burger …: our gourmet red meat recipes: Femme Actuelle Le MAG

Eating good meat is important, but not necessarily for everyone. Too expensive and not accessible to all, we then tend to fall back on cheaper meat, and of lower quality. To meet our consumption needs, our society has created a mass industry emitting too many greenhouse gases to the detriment of the welfare of animals and farmers!

Grutto.com is a platform created with the aim of bringing together farmers concerned about the environment and consumers wishing to consume quality meat in a responsible manner. Charolais, Limousin or Salers beef, without additives or preservatives and without waste! You can now consume good, natural, healthy and responsible meat, from the farm directly to your plate! And to whet our appetites, Grutto.com shares its delicious red meat recipes with us, to enjoy with the family. It's your turn !

Grutto.com beef recipes:

  • The pot-au-feu recipe
  • The beef bourguignon recipe
  • The bacon and caramelized onion burger recipe

>> Discover here other gourmet red meat recipes

The pot-au-feu recipe

This traditional dish is a historic and emblematic recipe of French cuisine. Many regional specialties are inspired by it, such as Auvergne hotpot or bouillabaisse.

Ingredients :

  • 1 kg cubed simmered
  • 4 marrow bones
  • 5 carrots
  • 2 leeks
  • 4 turnips
  • 2 stalks of celery
  • 1 onion
  • 4 cloves
  • 1 potato
  • 1 bouquet garni
  • salt pepper

The preparation steps:

Step 1 : wash, peel all the vegetables, and cut them into fairly large pieces. Prick the whole onion with the cloves.

2nd step : pour 3 liters of water into a Dutch oven, add the meat, salt and pepper and bring to the boil. Once the mixture boils, add the onion and skim the broth. Finally, add all the vegetables, then the bouquet garni. Lower the heat and let simmer.

Step 3: cook everything for about 2h30 to 3 hours, rid the stock of its foam from time to time.

Step 4: 1 hour before the end of cooking, cover the ends of the marrow bones with coarse salt: a little trick to prevent the marrow from escaping. Add the bones to the preparation and continue cooking.

Step 5: 30 minutes before the end of cooking, peel the potatoes with help and add them to the pot.

Step 6: prick the potatoes to make sure they are tender and serve hot in a deep plate with mustard.

The beef bourguignon recipe

A simple and family recipe with herbs and fresh vegetables. To accompany this classic of French cuisine, potatoes in all their forms are ideal: in the oven, in a gratin or even mashed.

Ingredients :

  • 900 g beef bourguignon cut into cubes
  • 25g butter
  • 3 onions
  • 3 cloves of garlic
  • 500 ml beef broth (2 cubes)
  • 500 ml of red wine
  • 1 sprig of fresh thyme
  • 2 bay leaves
  • 150 g of bacon
  • 250 g of brown button mushroom
  • 1 carrot
  • 1 tablespoon of flour
  • 1 small can of tomato paste
  • 4 sprigs of fresh parsley
  • salt, freshly ground pepper

The preparation steps:

Step 1 : season the beef with salt and pepper. Put a saucepan on high heat and brown the meat with a knob of butter until the surface of the meat takes on a nice golden color.

2nd step : Then reduce the heat slightly and add the onion and garlic, peeled and sliced, and the bacon. Fry them until they become tender.

Step 3: Wet the meat up by pouring in the broth and wine and add the thyme and bay leaves. Boil briefly and then lower the heat. Simmer for at least 3 hours, until the meat is so tender it crumbles easily.

Step 4: cut the mushrooms and carrot into thin slices. Dissolve the flour in a little water and mix well to prevent lumps from forming.

Step 5: after 2 hours of cooking, stir in the parsley, mushrooms, carrot, concentrated tomato juice and dissolved flour. Simmer everything for another hour until the sauce thickens.

The bacon and caramelized onion burger recipe

A delicious recipe for a juicy country-style burger. Nothing could be simpler, follow the steps and enjoy.

Ingredients :

  • 4 burger buns
  • 4 minced steaks
  • 2 tablespoons of olive oil
  • 4 red onions cut into half rings
  • 1 sprig of fresh thyme
  • 4 tablespoons of balsamic vinegar
  • 2 tablespoons of powdered sugar
  • 4 slices of smoked bacon
  • 4 tablespoons of mayonnaise
  • 50 g of arugula

The preparation steps:

Step 1 : heat the oil in a pan and brown the onions and thyme over low heat. Add the balsamic vinegar and sugar. Let the pan sit over low heat for about 20 minutes until the onions are golden brown and stewed.

2nd step : remove the sprig of thyme, reserve the onion compote and let it cool.

Step 3: heat a grill pan or barbecue and brown the chopped steaks over high heat for about 6 minutes. Turn them halfway so that both sides are a nice brown. The meat can still be a little pink in the heart, it's better!

Step 4: fry the bacon in a skillet until crispy.

Step 5: cut the burger buns in half. You can let them warm up slightly on a baking sheet or on the barbecue. Spread the inside of the buns with mayonnaise and cover with arugula. Then stack the meat, bacon and onion compote on top.

More recipes on www.grutto.com

Read also :

⋙ Beef fillet Wellington: our tips and recipes for success

⋙ How to cook tournedos successfully?

⋙ Meat sandwich: Philippe Etchebest's favorite recipe