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Home-Made With Cote de Boeuf

Toronto is quickly becoming one of the culinary capitals of the world. With Torontonians dining out more than New Yorkers and new restaurants opening every week, it's not hard to see why.

As such, we have decided to start spotlighting the city's amazing food culture by providing you with recipes from some of Toronto's best.

Be sure to check back every couple of weeks for brand new ideas to try at home!

This week, Chef/owner Teo Paul of Union and Cote de Boeuf on Ossington, has shared his recipe for this week’s Home-Made.

Give it a try.

Beef Bourguignon

1 kg stewing beef
250g double smoked bacon lardons
5 x shallots sliced
200g x button mushrooms
1 bottle red wine
3 tbsp cooked roux - flour butter ( should look like wet sand)
2x bay leaf
2 tbsp Duck fat

Soak beef in red wine overnight

Brown beef in duck fat with salt and pepper-  take beef out and set aside

In same pot saute lardons shallots and mushrooms

Then add beef back to pot and pour in red wine that it was soaking in top up with a bit of cold water

Toss in bay leaf and bring to gentle boil.

Put in 180 degree oven (covered with a lid or tinfoil) for 1hr and a half

Take out from oven and stir in roux and cook gently while stirring for five minutes.

Check seasoning and serve over potato puree or fresh noodles. 

You can find all this at Cote de Boeuf!







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