Public recipe with member extras
Camel Milk Beef Bourguignon
A classic French beef braise finished with a small camel milk enrichment at the end.
Beef & Lamb Mains · Special Occasion Cooking · Elegant Entertaining
What you need
Ingredients
- 3 lbs Beef Chuck, cubed
- 4 oz Bacon, diced
- 1 Onion, chopped
- 2 Carrots, chopped
- 3 cups Red Wine
- 2 cups Beef Stock
- 8 oz Pearl Onions
- 8 oz Mushrooms, halved
- 1/2 cup Camel Milk
Method
Instructions
- Render the bacon in a heavy pot, then sear the beef in the rendered fat until browned; set aside.
- Sauté the onion and carrots in the same pot.
- Return the beef and bacon to the pot, add the wine and stock, and simmer covered 2.5 to 3 hours until the beef is tender.
- In the last 20 minutes, add the pearl onions and mushrooms.
- Remove from direct heat and stir in the camel milk just before serving.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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