Boeuf Bourguignon

The promised second recipe, using a whole bottle of wine.

It has been sometime since I cooked Boeuf Bourguignon, in fact a couple of years. It’s a bit fiddly staying with the recipe, having to prepare the dish in layers. I did manage to cook the dish in my “electric wok” and another time starting the cooking in the wok. Then transferring to my slow cooker to slowly cook away while I was out for the day. If you have a good electric wok you can cook dishes on a low heat setting very successfully.

I searched the Internet for Boeuf Bourguignon and most of the recipes that came up refered to Julia Childs adaption of the traditional French recipe. Comparing her recipe with mine I thought I’d stay with my version. Maybe I’ll try Julia’s recipe another time.

I’ll be making this dish in the next few days, I’ll let you know how I got on and post a few photos.

I have to go shopping for the ingredients I don’t have.

The Brandy, the beef, the salt pork if I can get it, I’ve never cooked salt pork. Maybe I’ll just stick with thick cut streaky bacon I can get from a local shop, Fresh & Easy. The best shop here in Vegas for British provisions, they’re even doing “Mushy peas” now.

Let’s get on with the recipe

Boeuf Bourguignon:

Ingredients:

2 tablespoons vegetable oil;

2 large slices salt pork or 6 large slices of bacon;

1 1/2 cups diced carrots;

2-pound boneless chuck or beef rump, cut into 1/4-inch thick slices; Salt and freshly ground black pepper;

2 medium onions, coarsely chopped;

1 clove garlic, minced;

2 shallots, finely chopped;

1/2 pound mushrooms, trimmed and chopped;

1/2 bottle (750-ml bottle) Burgundy or pinot noir;

1/3 cup Cognac.

Method

1. Pour the oil into a large casserole.

Add a slice salt pork. (or 3 slices bacon);

Add the diced carrots and cover them with one-third of the sliced beef in a single layer. Sprinkle with salt and pepper.

Sprinkle the meat with half the onions, garlic, shallots, and mushrooms.

Cover with a layer of half the remaining beef and sprinkle with more salt and pepper.

Add the remaining onions, garlic, shallots, and mushrooms and cover with a final layer of the remaining beef.

Top with the second slice of salt pork (or remaining 3 slices of bacon). Pour in the Burgundy and Cognac to cover all.

Season with additional salt and pepper, the recipe mentions a lot of seasoning. I try to go easy on the salt as the bacon or the salt pork will make the dish salty

2. Place the casserole over high heat, and when it begins to simmer, cover and lower the heat.

Cook for 2 to 2 1/2 hours or until the meat is tender when tested with a fork.

Suggested accompaniments

Vegetables: Good quality boiled potatoes is traditionally served with this dish. I would also serve roast potatoes, as that’s what I like. Extra potatoes never go to waste.

I think a dish looks more attractive if you serve with a side of colourful vegetables. Such as green vegetable, fresh garden peas would be a good choice, if in season. Carrots always add colour.

Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Keeping for tomorrow:

This is a good dish to cook the day before. Letting it rest for a day will bring out more of the flavours. Much like a curry tastes better when left to rest over night.

When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, or when the meat is fully heated through, occasionally basting the meat and vegetables with the sauce.

If you decide to try this dish before I get around to it. Let me know how you got on