Smoked Beef Bourguignon
The famous French braised dish Boeuf Bourguignon is elevated to a new level by smoking the beef before braising. The smoke aroma of oak and cherry wonderfully complements the deep red wine flavor. The result is a complex, richly flavored dish with a distinctive smoky note.
Ingredients(for 1 kg)
Instructions
Marinating
12 hoursMarinate beef pieces in red wine, thyme, bay leaf, and garlic for 12 hours in the refrigerator. Remove, pat dry thoroughly, and massage with the spice mixture.
Smoking
4-6 hoursPreheat smoker to 120-135 °C and add oak and cherry wood chips. Distribute meat pieces on the grate and smoke to a core temperature of 82-88 °C. Refill wood chips hourly.
Braising
2-3 hoursBraise smoked meat pieces in a Dutch oven with Burgundy wine, pearl onions, carrots, mushrooms, and bacon at 150 °C in the oven for 2-3 hours until the meat is buttery tender.
Serving
5 minutesReduce sauce as needed and season with salt and pepper to taste. Serve with mashed potatoes or fresh baguette and garnish with fresh parsley.
Pro Tip
After smoking, braise the meat in Burgundy wine with pearl onions, bacon, and mushrooms at 150 °C in the oven for 2-3 hours – this creates an unforgettable dish.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.