This delicious stew of meat is ideal if you want to become a chef. Warm and covered with puff pastry, with a filling of short rib in BBQ sauce, bacon, mushrooms, beer and a touch of oregano. Totally delicious
Learn more about Bounty
Ingredients10 portions
Preparation
Preheat the oven to 200 ° C.
For the bottom, in a large and deep pot, fry the bones of marrow and short rib with the oil, cook until golden, add the onion, garlic, carrot, pore and celery. Cook until the vegetables soften and have a golden color.
Add the red wine at once and let it reduce for a few minutes, fill it with water, cook for 50 minutes. Remove from heat, save the short rib and with the help of a strainer and a absorbent paper towel Bounty®, strain the bottom and reserve the liquid.
On a board, remove the meat from the bone of the short rib, reserve the meat.
Heat a cast iron skillet over medium heat, cook the bacon until golden brown and release the fat, add the butter, onion, garlic, mushroom, short rib that you previously reserved and cook a few minutes.
Add the flour, the oregano, the tomato puree, the bottom you reserved and colas, the BBQ sauce, the dark beer, season with salt and pepper, cook until it is reduced to half and thick. Remove, cool and reserve.
Cover the preparation with puff pastry, close, chop with a fork and varnish with egg. Bake about 25 minutes or until golden brown.
Remove from the oven, serve immediately.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: