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Wikipedia
Beef bourguignon (especially American English, ) or boeuf bourguignon (especially British English, http://www.askoxford.com/concise_oed/boeufbourguignon?view=uk or ), also called beef Burgundy and boeuf à la bourguignonnehttp://dictionary.infoplease.com/boeuf-bourguignon, is a well-known, traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions, carrots, a bouquet garni, and garnished with pearl onions and mushrooms. Traditionally the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used anymore. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end. The name comes from .
[edit] Ingredients
2 |
tablespoons Salad or peanut oil |
2 |
large slices fatback |
1 ½ |
cups Carrots, diced |
2 |
pounds Rump roast, cut into ¼-in slices |
2 |
medium Onions |
1 |
clove Garlic, minced fine |
2 |
Shallots, finely chopped |
½ |
pound Mushrooms, chopped |
½ |
|
⅓ |
cup Cognac |
Salt, to taste |
|
Freshly ground black pepper to taste |
[edit] Preparation
Step 1 |
Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback. |
Step 2 |
Add the diced carrots and cover them with a single layer of one-third of the sliced beef. Sprinkle with salt and pepper. |
Step 3 |
Sprinkle the meat with half the onions, garlic, shallots and mushrooms. |
Step 4 |
Cover with a layer of half the remaining beef and sprinkle with more salt and pepper. |
Step 5 |
Add the remaining onions, garlic, shallots and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of fatback. |
Step 6 |
Pour the burgundy and cognac over all. |
Step 7 |
|
Step 8 |
Place the casserole over high heat and, when it begins to simmer, cover and lower the heat. Cook 3 1/2 hours. |
[edit] About Boeuf Bourguignon
While the casserole is cooking the liquid should barely bubble.
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