A luxurious interpretation of the classic Boeuf Bourguignon Pithivier, utilizing premium ingredients and refined techniques for an unforgettable culinary experience. This version is designed for experienced cooks seeking to create a truly exceptional dish.
Total Time
420
Yield
6
Calories
850 cal
Difficulty
Expert
Cuisine
Holiday
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What You'll Need
Equipment:
Large bowl, Dutch oven, Cutting board, Knife, Measuring cups and spoons, Rolling pin, Baking sheet, Kitchen twine •
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Instructions
Combine all Marinade ingredients in a large bowl. Add Beef and marinate for at least 24 hours, or up to 48 hours, in the refrigerator.
Remove Beef from marinade and pat dry. Reserve the marinade.
Heat Duck fat in a large Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pot. Set aside.
Add Yellow onions, Carrots, and Pearl onions to the Dutch oven and cook until softened and lightly caramelized, about 10-12 minutes.
Add Garlic and Wild mushrooms and cook for another 7-10 minutes.
Deglaze the pot with Cognac, scraping up any browned bits from the bottom.
Stir in Tomato paste and All-purpose flour and cook for 1 minute.
Gradually pour in the reserved marinade and Beef stock, stirring constantly to avoid lumps. Bring to a simmer.
Return Beef to the Dutch oven. Add Bay leaves and Fresh thyme bundle. Reduce heat to low, cover, and simmer for 4-5 hours, or until Beef is incredibly tender.
Stir in Red wine vinegar during the last 30 minutes of cooking.
Preheat oven to 400°F (200°C).
Roll out Puff pastry on a lightly floured surface. Place the Boeuf Bourguignon filling in the center of the pastry.
Fold the pastry over the filling, sealing the edges tightly. Crimp the edges with a fork.
Brush the top of the Pithivier with beaten Egg mixture.
Bake for 30-35 minutes, or until golden brown and puffed.
