Beef compote from Hugo Desnoyer
Ingredients
Instructions
- 600 g approximately of cooked beef (leftover stew (bourguignon, oxtails, etc.)
- 250 g cooked carrots
- 3 shallots
- 25 g Butter
- 15 cl Red wine
- 15 cl Filter cooking broth (or beef broth)
- 200g button mushrooms
- Salt
- Ground pepper
- Bone the meat if necessary then shred it. Cut the carrots into pieces.
- Slice the shallots, brown them in the butter then add the wine and the broth, let reduce for 10 minutes.
- Wash and dry the mushrooms, cut them into quarters. Sweat them in the butter then add them to the shallots.
- Add the meat and carrots to the sauce and simmer for 15 minutes. Season with salt and pepper and serve hot with pasta or potatoes.
Beef compote from Hugo Desnoyer
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