*Bouquet garni: A couple of bay leaves, thyme sprigs and parsley stems. When using wine in marinade, if alcohol is cooked off first, the meat will absorb the full flavor of the fruit of the wine and condiments. Cook off wine. Throw in veggies and herbs and black pepper; let cool completely. Combine meat with marinade and oil – Refrigerate for 12 to 24 hours. Drain and pat dry meat. Save wine and discard veggies.
In a large and hot sautoir, drizzle some grape seed oil, add salt (it creates a nonstick effect). Sear meat and oxtail on both sides on high heat; do not overcrowd – make 3 or 4 batches. Season each time with some salt but no pepper yet.
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Blanch pearl onions for a minute and cool in ice water; peel. For the leek, make a slit and insert a couple of thyme sprigs, a bay leaf and 2 parsley stems; tie up with butcher twine.Transfer seared meat in a large Dutch oven or pot and sprinkle flour over (singer). In the same sautoir, cook tomato paste for a few minutes and deglaze with wine from the marinade and add to the pot along with the boiling stock. Add bouquet (leek); bring to boil then lower to a light simmer for 2.5 hours; covered. Meanwhile, cook pork belly on medium heat until brown. Drain and save fat. In a hot frying pan, saute pearl onions with a drizzle of pork fat for 5 min. Transfer to a bowl. In the same pan, saute mushrooms on high heat for about 8 min. Put back in pearl onions and bacon; reserve. After 2.5 hours, add the mushroom-onion-bacon to the pot and cook for an additional 30 minutes. Beef bourguignon should cook very slowly for about 3 hours. Toward the end, remove the lid and skim off impurities and excess fat. Remove and squeeze off the bouquet (leek). Keep stew warm and readjust seasoning if necessary. Beef bourguignon can be refrigerated for up to 4 days or for 2 weeks vacuum-sealed.
Cook fennel in salted water or steam for 25 min or until done. Peeled or cut potatoes into 7-sided football shape cut, and cook in salted water for 25 min or until done. Sear carrots in some pork fat, crushed garlic and thyme on high heat for 8 min. Season with salt and pepper – throw in 1/4 cup/60g water, stock, or white wine; cover and let cook for 20 minutes or until fork tender on medium-low heat.
Serve beef bourguignon with 2.5 portions of meat per serving, 1 or 2 potatoes rubbed in olive oil and parsley, carrots, fennel and sauce. Bon appétit!