User
Give me the recipe for boeuf a la bourguignonne.
ChatGPT
Boeuf à la Bourguignonne is a traditional dish from the Burgundy region of France, a delicious dish of beef stewed in red wine and vegetables. Below is a basic boeuf a la bourguignonne recipe:
material:
800g – 1kg beef (lean) (cut for stew)
750ml red wine (preferably Burgundy, but other reds are acceptable)
2 onions (sliced or chopped)
2 carrots (sliced)
2 celery sticks (sliced)
2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves (chopped)
1 tablespoon butter
2 tbsp flour
500ml Bavarian beer (or vegetable or chicken stock)
2 tablespoons tomato puree
2 tablespoons butter (for finishing)
Mushrooms such as shiitake (optional)
appropriate amount of salt
Appropriate amount of black pepper
parsley (for garnish)
procedure:
Cut the beef into bite-sized pieces and marinate in red wine for several hours (or overnight) to soften. The red wine gives the meat a deep flavor.
Saute the onions, carrots, and celery in a large pan with butter and olive oil. When the vegetables are soft, add the garlic and fry for a few more minutes.
Move the vegetables around the pan, add the butter and melt it, then add the flour to make a roux.
Add the bourguignonne marinated beef to the pot and brown the surface.
Add beer and bring to a boil, then add tomato puree and mix.
Add the red wine to the pan and pour in just enough liquid to cover the meat. Season with salt and black pepper.
Cover and simmer over low heat for 2-3 hours. The key is to take your time until the beef is tender.
Add mushrooms such as shiitake mushrooms and simmer for another 20-30 minutes.
Finally, add butter to thicken the sauce and season with salt and black pepper.
Sprinkle with parsley and you’re done. Serve with warm French bread, potatoes or pasta.
This dish takes time, so it’s perfect for when you enjoy cooking slowly, such as on weekends. Add seasonal vegetables to your liking and arrange them to enjoy a more unique taste!
User
Tell me some arrangements with Japanese processed foods.
ChatGPT
By arranging boeuf a la bourguignonne with Japanese processed foods, you can enjoy its unique flavor. Here are some examples of arrangements:
Braised pork in red wine:
Pork is used instead of beef, and Japanese pork is stewed in red wine and vegetables. Japanese red wine allows you to enjoy more local flavors. You can also add Japanese root vegetables and mushrooms to the vegetables.
Chicken braised in red wine:
Substitute chicken for beef and arrange it into a dish simmered with red wine and vegetables. The chicken is soft and has a gentle taste, and by using Japanese red wine and soy sauce to finish it in a Japanese style, you can enjoy a unique flavor.
Shirataki and Daikon Bourguignonne:
Shirataki (a kind of konnyaku) is used instead of beef, and it is stewed with daikon radish and other Japanese vegetables. Shirataki is a zero-calorie, healthy ingredient that goes well with the Bourguignonne stew.
Bourguignonne with okara and vegetables:
Instead of beef, okara (soybean residue from the tofu manufacturing process) is used, and it is arranged in a dish that is stewed with Japanese vegetables. Okara is healthy, nutritious and allows you to enjoy the taste of Bourguignonne.
These arrangements keep the basic elements of boeuf a la bourguignonne, while incorporating Japanese processed foods and seasonings to enjoy new flavors. Create your own original recipe by combining your favorite ingredients and seasonings!