Boeuf Bourguignon
By: Anonymous
Published: Thursday, December 10, 2009 - 1:48am

Ingredients




2 tablespoons Salad or peanut oil
2 large slices fatback
1 1/2 cups Carrots, diced
2 pounds Rump roast, cut into ¼-in slices
2 mediums Onions
1 clove Garlic, minced fine
2 Shallots, finely chopped
1/2 pound Mushrooms, chopped
1/2 bottle Burgundy wine
 cup Cognac
Salt, to taste
Freshly ground black pepper to taste

Preparation

1 Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback. 2 Add the diced carrots and cover them with a single layer of one-third of the sliced beef. Sprinkle with salt and pepper. 3 Sprinkle the meat with half the onions, garlic, shallots and mushrooms. 4 Cover with a layer of half the remaining beef and sprinkle with more salt and pepper. 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. 6 Pour the burgundy and cognac over all. 7 Season with additional salt and pepper. 8 Place the casserole over high heat and, when it begins to simmer, cover and lower the heat. Cook 3 1/2 hours.

About


While the casserole is cooking the liquid should barely bubble.