ce célèbre chef partage son secret pour réaliser la recette authentique, comme nos grands-mères

Trained at Ferrandi school, Eloi spinning went through the kitchens of the greatest, of which Alain Ducasse at Plaza Athénée. This young Burgundy chief has become a reference on social networks. With its Gourmet and anti-gaspi recipesit seduces more than 249,000 subscribers on Instagram et 191,000 on YouTube. And when he presents “A dish that is really close to his heart“, we hold out!

In a Youtube video of February 7, 2025shared on jaimedijon.comEloi Spinnler reveals his secret for a Authentic Burgundian beefinspired by his native Burgundy. And as much to tell you that his tips are likely to shake up your habits in the kitchen.

The secret of a melting and fragrant Burgundian

His star ingredient? There beefthat he does brown, caramelize and confit slowly for incomparable tenderness. But that’s not all! His other jiffy lies in a hot marinadea technique that allows flavors to soak up deep in meat.

Here are the ingredients Indispensable:

• Beef (from bresse, preferably)
• 70 % dark chocolate (Yes, yes, you read that right!)
• Onions Grelots
• Pork chest (half salon or smoke)
• Meat juice, vegetable broth or water
• Black pepper, butter, sugar, flour
• Aromatic herbs: garlic, thyme, bay leaf
• Vegetables: leek, celery, onions, carrots, mushrooms

Cooking all in patience

The day before, we leave soak the cheek in red wine For well -scented meat. Then we prepare the hot marinade in Coarsely cutting the vegetables (Leek, carrots, onions). We bring them back in oil before deglaze with wine and bring to a boil. One night in the fridge.

The next day, the meat is Cut into 80 g piecesThen Fry in oil on all sides for perfect caramelization. Then add butter And a hint of flour to link the flavors. We Deglaze with the marinadethen we Add the broth And let’s go to simmer 3 hours.

In parallel, we Make a mirror with a little red wine that we will add to the rest of the Burgundian beef simmering.

Meanwhile, we prepare the Burgundian garnish :

• Onions Grelots frozen with butter and sugar
• Grilled bacon in another saucepan
• Sautéed mushroomsthat we add to the bacon to enjoy the heat and that we will keep “al dente”

Finally, we add to the bourguignon beef which simmers, A square of dark chocolatea last blow of butter, salt, and We assemble everything for a perfectly erected dish!

With this recipe, Eloi Spinnler gives his personal touch to the Burgundian beef while respecting The authenticity of this traditional dish.

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Cuisine editor

After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …