Boeuf Bourguignon with corn to cream "chupe"7

For the Boeuf Bourguignon: Cut the meat into cubes of 5 cm, let amaine for 15 min in a bowl with 1 cda of sugar and 1 cda of vinegar, mix very well with the spatula.

Put in the glass 30 g of olive oil and heat 5 min / 120 ° C / Speed ​​spoon.

Add the bacon cut into yards of 0.5 cm and without putting the beaker, saving 5 min / 120 ° C / Speed ​​spoon. Reserve.

Put on the glass the onion on 4, the shallots and chop 4 sec / Speed ​​4. Add the reserved bacon and instead of the goblet, put the varomue without top (Inside) round in its position and rekete 10 min / 120 ° C / Reverse Giro / Speed ​​Spoon.

Meanwhile dry the meat with absorbent paper and brown in a hot pan with olive oil on all sides.

Add to the glass the reserved meat and the container varoma the carrots cut into slice, cover and locate again in its position. Rebolt 10 min / 120 ° C / Reverse Giro / Speed ​​Spoon.

Add 250 ml wine, 250 ml meat meat prepared previously, 1.5 CDA of tomato concentrate, rosemary, salt and pepper. Add the pearl pearls to the varomatic and mushrooms cut into 4 in the tray, put in place. Program 20 min / Varoma / Reverse Giro / Speed ​​Spoon.

Remove the varomue and pour into a firing pot that has Top (Inside) Round or at a Pyrex source with Top (Inside) Round of glass, another alternative is the source of GREDA, which must cover well with aluminum foil. Add the Boeuf and mix gently with the spatula.

Put the pot in the oven, without heating in advance and bake for 1 hour 45 mins at 180 ° C.

For corn to cream: in a pot with boiling water and salt, put the corn. Once the water boils again, let cook corn for 4-6 minutes. Once ready, strain the corn and return it to the pot, without water. Add the cream and pepper taste, hurry again.

Serve accompanying the meat.