Boeuf Bourguignon
Our Plant-Based Beef Chunks
Juicy, hearty, simply irresistible. The all-rounders are an absolute market novelty and can be used in the kitchen just like real beef chunks. The possible uses are therefore absolutely familiar and versatile.
60 Min Arbeitszeit.
4 Portionen
mittel
Ingredients
2 Pck.
THE GREEN MOUNTAIN-Plant-
Based Beef Chunks
50 g
Vegetable oil
100 g
Celery cubes
100 g
Carrot cubes
50 g
Celery stalks
50 g
Mushrooms quartered
150 g
Onion in strips
10 g
Garlic
40 g
Tomato paste
50 ml
Port wine
50 ml
Red wine
1 l
vegan gravy
(see recipe below)
This is how it’s done:
1.
Sear the The Green Mountain Plant-Based Beef Chunks in vegetable oil.
2.
Add the vegetables and continue to fry until lightly roasted – add the tomato puree –
lightly roast – deglaze with red wine
and port.
3.
When the wine has reduced, add the vegan gravy. Season with mustard, miso, salt, pepper, bay leaf and a little tarragon.
4.
Simmer gently for 1 hour at a low temperature – thicken with a little starch if necessary.
5.
Peel the potatoes and cut into thin slices. Marinate the slices in a bowl with olive oil, paprika powder, salt and pepper and then spread on a baking tray lined with baking paper. Bake the potatoes at 200 degrees for approx. 40 minutes on top and bottom heat.
OUR TIP
There are no limits to your creativity here.
For a
festive touch, the dish can be refined with black truffle.
If you like it Christmassy, you can add raisins and a
hint of cinnamon.
Vegan gravy:
Ingredients
40 ml
Vegetable oil for frying
200 g
Diced carrots
200 g
Diced celery
200 g
Diced onions
200 g
Mushrooms
200 g
Leek
1 toe
Garlic
50 g
Tomato paste
100 ml
Port wine red
200 ml
Red wine
50 g
dark miso paste
Salt, peppercorns, brown sugar, juniper, allspice, thyme, rosemary
This is how it’s done:
1.
Fry the carrots and celery in vegetable oil over a high heat until brown,
add the remaining vegetables and fry.
2.
When the vegetables are evenly browned, add the tomato purée.
3.
As soon as a dark crust forms on the bottom of the pan, deglaze with a little red wine and port to loosen the crust.
4.
Allow the wine to reduce and repeat the process until you have a nice dark base.
5.
Pour in the vegetable stock and soy sauce, add the dark
miso paste and add
spices.
6.
Simmer gently for 2 hours, strain and reduce to the desired intensity.
More recipes
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