Ingredients:
– 800 g of Fin Gras du Mézenc: The star of the show, as robust as the mountains from which it comes.
– 2 carrots: For a touch of sweetness and color.
– 1 large onion: Shed a tear while chopping it, it’s part of the recipe.
– 2 cloves of garlic: To keep the vampires at bay.
– 75 cl of red wine: Choose a wine as robust as your best friend.
– Bouquet garni: Thyme, bay leaf, and love.
– Salt and pepper: Because life needs a bit of spice.
– Olive oil: A bit of the Mediterranean in this Auvergne dish.
Instructions:
- Start strong: In a large Dutch oven, heat the oil and add the onion and garlic to let them start conversing.
- Add the star: When the onion is translucent with joy, add the meat cubes to brown them, like sunbathing under the summer sun.
- Colors and flavors: Introduce the carrots sliced into rounds, like gold medals in your pot.
- Apéro time: Pour in the red wine, plunge in the bouquet garni, and season with salt and pepper. Let it all simmer over low heat, like a long-standing friendship, for at least 3 hours.
- The finishing touch: Taste, adjust the seasoning, and get ready to receive compliments.
Don’t miss the opportunity to shine in the kitchen with this Bourguignon of Fin Gras du Mézenc. Whether for a family dinner or a special occasion, this dish guarantees not only to warm stomachs but also hearts. So, put on your apron, open a bottle of wine, and let the magic happen!
