Boeuf Buruginyon (Beef Buruginyon) – a delicious recipe with Brisket, Onion, Carrot, Tomatoes, Celery, Garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Night before cooking :
2
Cut the brisket into reasonable sizes (about 7cm squares) and soak overnight in red wine.", "Lightly flour the meat with flour and grill the meat in a frying pan over medium to strong heat until the surface is slightly brown.", "Using the same frying pan, saute the vegetables.", "Place both the meat and vegetables into a cast iron cookware (I personally use the Le Creuset) adding the remainder of the wine (used for soaking meat overnight), a can of chopped or whole tomato and bay leaf.", "Making Gastrique - Carmelise the water and sugar in a sauce pan adding red wine vinegar.", "Add the Gastrique to 4 and let it simmer for about 1.5 - 2 hours in low heat; adding salt and pepper as needed."]
148
kcal
Calories
33
g
Carbs
7
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 pound Brisket (Beef), 1 Onion, 1 Carrot, 10 Petite Tomatoes, and more.
Yes, Boeuf Buruginyon (Beef Buruginyon) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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