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En la Cocina… Mexifran

By Jade Arroyo

This restaurant is introduced as a simple combination of Mexico and France, two iconic cuisines in the world because of their individual richness. The menu offers a well-balanced selection of Mexican dishes with a contemporary twist combined with other traditional French recipes such as ratatouille, salad Nicoise or boeuf bourguignon.

Chef John Paul shared the recipe for this latter dish. It is a traditional dish of French cuisine that takes its name from its two main ingredients: beef and wine, two flagship products of Burgundy. Cooking is long and kept to a simmer.

Mexifran is located at Zacateros 26, is open for lunch and dinner and offers a pleasant atmosphere in a courtyard with plants and flowers, which offers a night under a beautiful starry dome. Definitely, this place is a new one that you should try.

Boeuf Bourguignon
(10 servings)

3 kilos of lean beef
1 ½ cup smoked bacon
2 bottles of young red wine
8 cups beef stock
1 cup sliced carrot
4 cloves of garlic, minced
1 teaspoon ground thyme
4 bay leaves
40 spring onions
3 cups mushrooms
2 tablespoons tomato paste
2 tablespoons butter


Cut the bacon into strips of about an inch and boil for 10 minutes. Heat oil in a large pan and fry the drained bacon. Set aside. Cut the meat into 4cm cubes and dry it well. Seal the meat in the same pan and set aside. In the same pan brown the vegetables. Take out the excess fat excess add the meat and bacon, a teaspoon of salt and pepper and add a little sifted flour, mix well and leave on the heat for five minutes. Add the wine and ¾ cup beef broth (this varies: the liquid should just cover the meat). Add the tomato paste, garlic and the herbs. Simmer until it boils. Cover the pan (add more beef broth if necessary) and cook for four hours on a slow flame. At the end of cooking, check the tenderness of the meat: when you can chop it with a fork ready. Besides, caramelize the onions with butter and cook the mushrooms, which will be served as side dishes. Serve on a bed of fettuccini pasta, with onions and mushrooms and pour  sauce over. Garnish with parsley.


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