Curry Chicken Spread

Curry Chicken Spread

von | Jan. 12, 2024 | CHICKEN, CREAMY, DIPS & SPREADS, OMNIVORE, SNACKS, SPICY, UP TO 30 MINUTES

Curry Chicken Spread

Curry Chicken Spread

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January 12, 2024 by Kimberly

Get ready for a taste adventure with my Curry Chicken Spread! Rich, spicy, and full of flavor, it’s perfect for sandwiches or as a savory snack dip!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with our Curry Chicken Spread, a fusion of bold flavors and textures. This spread is a delightful blend of tender chicken, aromatic spices, and creamy elements, creating a versatile and irresistible addition to any meal. It’s an exotic twist on traditional spreads, perfect for those who crave something uniquely flavorful and satisfying.

Curry Chicken Spread is incredibly versatile. Spread it generously on crusty bread or crackers for a quick, savory snack. It’s also fantastic in sandwiches, adding a flavorful kick to your lunch. For a more elegant presentation, use it as a dip with a platter of fresh vegetables or pita chips at your next party. The rich curry flavors blend beautifully with the chicken, making it a hit at any dining occasion.

To store the Curry Chicken Spread, place it in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Curry Chicken Spread
Curry Chicken Spread

LET’S MAKE A PIECE OF HAPPINESS

Print
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Curry Chicken Spread

Curry Chicken Spread

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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 6
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium sized bowl

 

Ingredients

Units Scale
  • 450 grams chicken breast
  • 1 red onion
  • 4 dates
  • a few stems parsley
  • 150 grams yoghurt
  • 3 tsp curry powder
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • salt & pepper to taste

Instructions

  1. Peel the onion and cut into small pieces. Pluck the parsley leaves from the sprigs and chop finely. Cut the dates into small pieces.
  2. Boil the chicken breasts in hot water for about 15 minutes and then shred them.
  3. In a medium bowl, mix the yogurt with the mustard, lemon juice, garlic, curry, salt and pepper and season to taste.
  4. Stir in the finely diced onions, dates and parsley.
  5. Finally, add the shredded chicken and mix everything well.
  • Passive Time: 15 min
  • Cook Time: 15 min

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Basic Chicken Broth

Basic Chicken Broth

von | Jan. 11, 2024 | CHICKEN, CLASSICS, COMFORT FOOD, OVER 120 MINUTES, SOUPS, VEGETABLES, VEGETARIAN

Basic Chicken Broth

Basic Chicken Broth

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January 11, 2024 by Kimberly

Discover the warm, comforting embrace of Chicken Broth. It’s simple, nourishing, and versatile, perfect for soups, stews, or just sipping. A timeless kitchen staple!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 30 min

SERVES

3 liters / 3 quarts

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with the timeless classic, Chicken Broth. This simple yet profound staple is the heart of countless recipes, offering a warm, soothing base that’s both nourishing and flavorful. Ideal for both novice cooks and seasoned chefs, it’s a testament to the beauty of simplicity in cooking, transforming basic ingredients into a versatile foundation for a myriad of dishes.

Serve this comforting Basic Chicken Broth as a warming start to your meal, or use it as a versatile base for soups, stews, and sauces. Its delicate flavors complement a variety of ingredients, making it perfect for enhancing your favorite recipes. For a simple yet satisfying experience, enjoy it hot with a sprinkle of herbs, a dash of salt, and a slice of crusty bread for dipping.

To store, cool the broth and then transfer it into airtight containers or deli container. It can be refrigerated for up to 6 days or frozen for up to 6 months. The broth can also be preserved using canning methods for long-term storage. When ready to use, thaw or reheat as needed.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Basic Chicken Broth
Basic Chicken Broth

LET’S MAKE A PIECE OF HAPPINESS

Print
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Basic Chicken Broth

Basic Chicken Broth

  • Author: Kimberly
  • Total Time: 2-4 hrs
  • Yield: 3 liters / 3.17 quarts
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • large pot with lid
  • large bowl
  • fine sieve

Ingredients

Units Scale
  • 3 liters water
  • 1.5 kilograms of any kind of chicken parts with bones and a bit of fat (e.g. stewing hen)
  • 800 grams mixed vegetables of your choice (e.g. carrots, onions, celery root, parsley, leeks)
  • 1 bundle of fresh herbs of your choice (e.g. thyme, parsley, cilantro, chives)
  • 2 bay leaves
  • 5 cloves
  • 1/4 tsp coriander seeds
  • 5 allspice
  • 1 tsp black peppercorns
  • 1 tsp avocado oil or clarified butter
  • 22 grams salt, optional

Instructions

  1. Wash your vegetables, leave their skins on, and chop everything into large pieces. Also, wash the herbs because we’ll use them whole, including their stems.
  2. Pat the chicken pieces dry with kitchen paper. Then heat a tablespoon of oil in a large pot and fry the vegetables until they get a little nice browning. Place the chicken on top of the vegetables and add 3 liters of cold water.
  3. Add 2 dried bay leaves, 5 allspice berries, 3 cloves, 1 teaspoon of black peppercorns, 1/2 teaspoon of coriander seeds, and the herbs to the pot.
  4. Cover the pot with a lid and bring it to a boil over high heat. Once it boils, reduce the heat to the lowest setting and let it simmer with the lid on for at least 2 hours. For the best results, I recommend letting it cook for 4 hours.
  5. After cooking, remove the pot from the heat and allow it to cool slightly. Take out the chicken, vegetables, herbs, and spices. If you’ve used chicken parts with meat on, don’t forget to save the meat for other recipes.
    Strain the liquid through a fine sieve into another pot. Season the broth with salt if desired. I usually add 6–8 g (approximately 1 teaspoon) of salt per liter (4 cups) of broth.
  6. Let the broth cool completely. Skim off any fat floating on top, or if your pot fits in the fridge, let it rest overnight. The fat will solidify on the surface, making it easy to remove.
  7. The broth is now ready to use. Alternatively, pour it into sealable jars or deli containers. You can store it in the fridge for up to 6 days or freeze it for up to 6 months.

Notes

If you cook on a regular basis, you’ve probably noticed how many vegetable scraps end up in the trash, e.g. onion skins, carrot peels, leek ends, herb stems, and more. Instead of tossing them, grab a large ziplock bag and store all your scraps in the freezer. Over time, you’ll collect a substantial amount of veggie and herb scraps, which are perfect for making your next broth at home. No need to defrost them, simply toss the frozen scraps directly into a pot, cover them with water and go for it. Use them alone for a flavorful vegetable stock or pair them with chicken or beef bones for a rich, meaty broth. It’s an easy, eco-friendly way to ensure you always have homemade stock for literally no cost!

  • Prep Time: 10 min
  • Passive Time: 2-4 hrs

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Lemony Spring Chicken Soup with Chive OilLemony Spring Chicken Soup with Chive Oil Basic Vegetable BrothBasic Vegetable Broth Basic Beef BrothBasic Beef Broth Tomato Soup & Caramalized Onion Grilled Cheese SandwichTomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tarte Flambée

Tarte Flambée

von | Dez. 30, 2023 | 30 TO 60 MINUTES, CRISPY & CRUNCHY, DINNER, DOUGH, FRENCH, LUNCH, OMNIVORE, ONION, PORK

Tarte Flambée

Tarte Flambée

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December 30, 2023 by Kimberly

A thin crust, full-bodied crème fraîche, spicy bacon and savory onions – the classic Alsatian tarte flambée.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the delectable charm of Tarte Flambée, a French classic celebrated for its crispy thin crust, creamy allure, and the delightful interplay of savory bacon and onions. Hailing from the picturesque Alsace region, this dish is a culinary masterpiece that elevates the dining experience with its unique blend of flavors.

This culinary delight pairs perfectly with a light salad or stands alone for a satisfying meal, bringing the essence of French cuisine to your table.

For later enjoyment, store any leftover Tarte Flambée in an airtight container in the refrigerator. Reheat slices in the oven. Avoid microwaving to maintain its crispy texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Tarte Flambée
Tarte Flambée

LET’S MAKE A PIECE OF HAPPINESS

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Tarte Flambée

Tarte Flambée

  • Author: Kimberly
  • Total Time: 1 hr
  • Yield: 1 baking tray
Print Recipe

Description

GOOD TO HAVE ON HAND

  • large mixing bowl
  • sieve
  • sharp knife
  • cutting board

 

Ingredients

Units Scale
DOUGH
  • 250 grams all-purpose flour
  • 125 milliliters water
  • 2 tbsp olive oil
  • 2 tsp salt
TOPPINGS
  • 100 grams crème fraîche
  • 125 grams bacon
  • 1 red onion
  • salt
  • pepper
  • chives

Instructions

  1. Put the water, salt, olive oil and sifted flour in a bowl. Stir with a spoon until it is no longer sticky. Then remove everything from the bowl and work into a smooth dough with your hands for approx. 3 minutes. Do not add any more flour. Then wrap the dough in cling film and leave to rest at room temperature for approx. 30 minutes.
  2. Remove the skin from the onions and cut into thin stripes.
  3. Sprinkle a little flour on a work surface. Place the dough piece on top and also sprinkle with a little flour. Then use a rolling pin to roll out the dough to the size of a baking tray, approx. 40×30 cm (16×12 inches).
  4. Place the dough on a baking tray lined with baking paper and brush with crème fraîche. Season with salt. Then spread the onions and bacon evenly on top.
  5. Bake the pastry at 250°C (480°F) using the grill function for approx. 15 minutes. Take out and top with freshly cracked pepper and chives.
  • Passive Time: 45 min
  • Cook Time: 15 min

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Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise

Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise

von | Dez. 29, 2023 | 30 TO 60 MINUTES, AUTUMN, CHICKEN, COMFORT FOOD, DINNER, GERMAN, OMNIVORE, ONION, WINTER

Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise

Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise

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December 29, 2023 by Kimberly

Delicious Chicken Schnitzel topped with caramelized onions and drizzled with creamy Hollandaise sauce. A mouthwatering combination of flavors for a satisfying and comforting meal.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

55 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Treat yourself to some real comfort food with my chicken schnitzel topped with sweet caramelized onions and drizzled with a delicious hollandaise sauce. This recipe promises a symphony of flavors that will enhance your dining experience.

Serve this delectable Chicken Schnitzel on its own or alongside your favorite sides, such as my potato salad with eggs, bacon and pickles or a crisp cucumber salad. The crispy texture of the schnitzel, the sweetness of caramelized onions, and the richness of the Hollandaise sauce create a harmonious combination.

For optimal freshness, store any leftover Chicken Schnitzel in an airtight container in the refrigerator for up to two days. To reheat, use an oven or toaster oven to maintain its crispy texture. Avoid microwaving to preserve the schnitzel’s delightful crunch.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise
Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-cc3d7de1 { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-cc3d7de1 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise

Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise

  • Author: Kimberly
  • Total Time: 55 min
  • Yield: 4
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • two large pans
  • small pot

Ingredients

Units Scale
CHICKEN SCHNITZEL
  • 160 grams bread crumbs
  • 120 grams all-purpose flour
  • 2 eggs
  • 600 grams chicken breasts
  • 1 tbsp clarified butter
  • 1/4 tsp salt
  • 1/4 tsp pepper
CARAMELIZED ONIONS
  • 600 grams onions
  • 1/2 tsp salt
  • 1 tsp clarified butter
TOPPINGS
  • 1 lemon
  • parsley

Instructions

  1. Peel the onions and cut into thin stripes. Prepare three shallow plates of the same size. Pour flour into the first plate, break 2 eggs into the second plate and whisk with a fork. Season the egg with salt and pepper. Pour breadcrumbs into the third plate.
  2. Melt 1 teaspoon of clarified butter in a large frying pan. Add the onions and sprinkle with 1/2 teaspoon of salt. Now caramelize slowly over a medium heat until they are almost dark brown. This can take a good 30-40 minutes.
  3. Meanwhile, bread the chicken breast. To do this, cut the meat in a butterfly cut. Place the chicken breast fillets between two layers of cling film and pound with a little force and a meat mallet to a thickness of about 5-8 mm.
  4. Now dredge each piece of meat in the flour first and press down well on all sides. Next, pull through the egg so that the piece of meat is well coated on all sides and finally pull through the breadcrumbs and press down well.
  5. Heat 1 tbsp clarified butter in a large frying pan over a medium heat and allow to melt. Now fry the breaded chicken breast fillets in the fat until golden brown. Fry for about 4 minutes on each side, depending on how thick the meat is.
  6. While the meat is cooking, slowly heat the hollandaise sauce in a small pan over a low heat.
  7. Arrange the meat on plates, pour over the hollandaise sauce and top with the caramelized onions and freshly chopped parsley.
  • Cook Time: 55 min

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Creamy Salsiccia & Caramalized Onion Pasta

Creamy Salsiccia & Caramalized Onion Pasta

von | Dez. 28, 2023 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, CREAMY, DINNER, ITALIAN, MARINADES & SAUCES, OMNIVORE, ONION, PASTA, PORK, UMAMI, WINTER

Creamy Sausage & Caramalized Onion Pasta with Salsiccia

Creamy Salsiccia & Caramalized Onion Pasta

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December 28, 2023 by Kimberly

Get ready for a cozy, indulgent meal! This pasta brings together rich, creamy flavors with a hint of spice and deep caramelized sweetness, perfect for a relaxing night in.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

2-3 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

If you’re craving a comforting meal that’s both rich and full of flavor, this creamy pasta with sausage and caramelized onions will be your new favorite! Each bite is a perfect blend of deep, slow-cooked sweetness from the onions, paired with the bold, savory flavors of Italian sausage, all wrapped up in a smooth, creamy sauce. It’s an easy recipe that feels like a cozy hug on a plate, ideal for any night when you just want to treat yourself.

Serve this pasta piping hot, topped with freshly grated Parmesan and a sprinkle of parsley for extra color and flavor. Pair it with a light side salad or some crusty bread to soak up every bit of that creamy sauce. This dish shines with a glass of white wine, which complements the richness beautifully. It’s perfect for a weeknight dinner that feels like a restaurant treat or even a cozy date night at home.

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of stock in a pan over low heat, stirring occasionally until warmed through. It’s almost as good as fresh!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Creamy Sausage & Caramalized Onion Pasta with Salsiccia
Creamy Sausage & Caramalized Onion Pasta with Salsiccia

LET’S MAKE A PIECE OF HAPPINESS

Print
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Creamy Sausage & Caramalized Onion Pasta with Salsiccia

Creamy Salsiccia & Caramalized Onion Pasta

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • large pan
  • sharp knife
  • cutting board
  • large pot

 

Ingredients

Units Scale
  • 160 grams pasta of your choice (I used Tagliatelle)
  • 4 mid-sized white onions
  • 1 tsp butter
  • 1 tbsp olive oil
  • 150 grams fennel salsiccia
  • 2 garlic cloves
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika powder
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 50 milliliter dry white wine
  • 100 milliliter heavy cream
  • salt & pepper to taste
  • parmesan, for topping
  • fresh parsley, for topping

Instructions

PREPARATIONS

  • Peel the onions and cut them into thin half-rings. Set aside.
  • Remove the casing from the Salsiccia (or keep it on if it’s edible). Cut the sausage into small pieces and set aside.
  • Peel the garlic cloves. Set aside.

INSTRUCTIONS

  1. Place a large pan over medium heat and add butter. Toss in the onions and season with a pinch of salt. Lower the heat and let the onions cook down for about 15 minutes, until they’re soft and golden. Then, remove the onions from the pan.
  2. Put the pan back on the stove, add some olive oil, and heat it up. Add the Salsiccia, breaking it up with a wooden spoon so it resembles coarse ground meat. Turn the heat up to medium and cook until the pieces are golden brown.
  3. Mix in smoked paprika, tomato paste, and oregano, and let it cook briefly until it smells fragrant. Add the garlic to the pan – either finely grate it or press it through a garlic press. Put the onions back in the pan and mix everything well. Now, deglaze with white wine, scraping up the browned bits from the bottom. Add balsamic vinegar and mustard. Pour in the cream and let it simmer on low heat. Season generously with salt and pepper to taste.
  4. Meanwhile, cook the pasta al dente according to package instructions. Save a bit of the pasta water when draining. Add the pasta and some of the pasta water to the pan, tossing it all together until the creamy sauce coats the pasta. Serve on plates, topped with freshly grated Parmesan and parsley.
  • Prep Time: 10 min
  • Passive Time: 15 min
  • Cook Time: 15 min

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MORE PIECES OF HAPPINESS

Gorgonzola Spinach Gnocchi with Salsiccia Walnut ToppingGorgonzola Spinach Gnocchi with Salsiccia Walnut Topping Sour Cream & Caramalized Onion Skillet ChickenSour Cream & Caramalized Onion Skillet Chicken Mushroom Gnocchi with Sage & TruffleMushroom Gnocchi with Sage & Truffle Tomato Soup & Caramalized Onion Grilled Cheese SandwichTomato Soup & Caramalized Onion Grilled Cheese Sandwich

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

von | Dez. 20, 2023 | AUTUMN, BEEF, CHRISTMAS, COMFORT FOOD, DINNER, DINNER PARTY, FRENCH, OMNIVORE, ONION, OVER 120 MINUTES, POTATO, VEGETABLES, WINTER

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

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December 22, 2023 by Kimberly

A classic French dish, features tender beef slow-cooked in red wine, complemented by flavorful veggies. Served alongside velvety mashed potatoes and caramelized pearl onions for a truly indulgent dining experience.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

3 hrs + 30 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know those meals that taste like love in a bowl? This one’s it. Rich, slow-cooked beef in a bold red wine sauce paired with creamy mashed potatoes and sweet, soft pearl onions – it’s the ultimate cozy dinner for when you’re feeling fancy but also need that comforting omg-this-is-so-good moment. Whether it’s for a holiday dinner or just a random Tuesday when you’re feeling yourself, this dish is about to be your new fave.

Serve this beauty hot, right out of the pot. Pour that glossy, rich sauce over the creamiest mashed potatoes for a plate that’s basically edible therapy. Add a sprinkle of fresh parsley for a pop of color, and don’t forget a slice of crusty bread to scoop up all the saucy goodness. Pair it with a bold glass of red wine because it’s a whole vibe. Perfect for cozy nights or impressing dinner guests.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or wine to keep it saucy and delish. Pro tip: it tastes even better the next day because flavors get all cozy overnight.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions
Boeuf Bourguignon with Mashed Potatoes & Pearl Onions
Boeuf Bourguignon with Mashed Potatoes & Pearl Onions
Boeuf Bourguignon with Mashed Potatoes & Pearl Onions
LET’S MAKE A PIECE OF HAPPINESS
Print
.tasty-recipe-responsive-iframe-container-1efa3bd5 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-1efa3bd5 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

Boeuf Bourguignon with Mashed Potatoes & Pearl Onions

  • Author: Kimberly
  • Total Time: 3 hrs (1 hr passive)
  • Yield: 6
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • dutch oven
  • sharp knife
  • cutting board
  • large pot
  • small pan with a lid
  • large pan
  • potato masher

Ingredients

Units Scale
BOEUF BOURGUIGNON
  • 1.5 kilograms beef brisket or beef shoulder
  • 3 white onions
  • 3 carrots
  • 2 tbsp tomato paste
  • 750 milliliter red wine
  • 2 bay leaves
  • 400 milliliter beef stock
  • 150 grams pancetta
  • 250 grams mushrooms
  • 1 tsp clarified butter
  • 1 tbsp all-purpose flour
  • 3 garlic cloves
  • 2 fresh thyme sprigs
  • 25 grams dark chocolate
  • 50 milliliter espresso
  • salt & pepper to taste
MASHED POTATOES
  • 2 kilograms potatoes
  • 500 milliliter full-fat milk
  • 150 grams butter
  • 150 grams creme fraiche
  • salt, pepper & nutmeg to taste
PEARL ONIONS
  • 400 grams pearl onions
  • 1 tsp clarified butter
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 10 grams fresh parsley
  • 150 milliliter white wine
  • salt & pepper
BEURRE MANIÉ
  • 2 tbsp butter, room temperature
  • 2 tbsp all-purpose flour

Instructions

  1. Peel the carrots and cut them into bite-sized pieces. Peel the onions and chop them into small pieces. Pat the beef dry, remove any silver skin if necessary, and cut it into roughly 4×4 cm pieces. Beef brisket or shoulder (also known as “falsches Filet” in Germany) works best. Cut the pancetta into strips. Peel the garlic cloves. They’ll be pressed into the pot later. Open the bottle of wine. Pick a Pinot Noir, Merlot, or Cabernet Sauvignon all work great. A bold, fruity red wine is ideal.
  2. Place the pancetta in a cold Dutch oven. Slowly heat it over medium heat and fry until crispy, allowing the fat to render out. Remove the pancetta and set it aside, leaving the bacon fat in the Dutch oven. If the bacon fat isn’t enough, add 1 tbsp of clarified butter and let it melt. Sear the beef in batches on both sides over high heat to create a nice crust. Remove the beef from the pot. Add the carrots, onions, and tomato paste to the Dutch oven. Press the garlic through a garlic press into the pot and stir everything well. Sauté for about 5 minutes, then sprinkle 1 tbsp of flour over the vegetables and mix well.
  3. Pour in about 1/4 of the red wine, stir, and let it reduce over medium heat without a lid until almost no liquid remains (about 5 minutes). The wine and flour should form a creamy texture with the veggies. Return the seared beef to the pot, pour in the remaining wine and the beef stock, and stir well. Place thyme sprigs and bay leaves on top, cover, and bring to a boil. Then reduce to low heat and simmer with the lid on for 2.5-3 hours.
  4. Meanwhile, peel the pearl onions carefully without cutting through them. Set them aside in a bowl. Next brush the mushrooms clean with a pastry brush or peel them directly, then quarter them. Set them aside as well. Next to prepare the mashed potatoes peel and quarter them. Fill a large pot with water, add the potatoes and 1 tsp salt and boil until soft. Drain the water and keep the potatoes covered. Heat a small pan over medium heat, melt 1 tsp of clarified butter, and sauté the pearl onions for about 5 minutes, stirring frequently, until they turn golden brown. Deglaze with white wine, add thyme, parsley, and a bay leaf on top, cover, and simmer for about 25 minutes until the wine has mostly evaporated and the onions are soft. Remove the herbs before serving and keep the onions warm on the stove. Season with salt & pepper.
  5. To thicken the Boeuf Bourguignon sauce, prepare a beurre manié. Mix 2 tbsp of softened butter with 2 tbsp of flour into a creamy paste. Add it gradually to the stew about 30 minutes before the end of the cooking time to thicken the sauce. Stir the beurre manié into the Dutch oven in portions and bring everything to a quick boil.
  6. After about 1.5 hours of simmering, sauté the quartered mushrooms in a large pan with 1 tsp of clarified butter until golden brown. While they’re cooking, prepare an espresso. Add the mushrooms, pancetta, dark chocolate, and espresso to the Dutch oven. Stir well and let it simmer for at least another 30 minutes.
  7. For the mashed potatoes, warm milk and butter in a small pot until the butter has melted. Add the mixture to the potatoes, grate in some nutmeg, and mash everything into a chunky texture. For a smoother mash, pass the potatoes through a sieve or food mill. Season with salt and pepper, then stir in crème fraîche. To serve, spoon the mashed potatoes onto plates, top with Boeuf Bourguignon, and add some pearl onions. Garnish with fresh chives.
  • Passive Time:

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