Boeuf Bourguignon

boeuf
This is the classic, adapted from Giles Pudlowski’s “France the Beautiful” cookbook. A wonderful dish, raising the simple stew to an art form and quite simple to make — even though the instructions look long.

Ingredients:

8 oz (250g) pork belly 1 tablespoon vegetable oil 2oz (50g) butter 36 small pickling onions, peeled 3lb 10oz (1.8kg) beef suitable for braising, such as round, topside or chuck steak 3 tablespoons marc de Bourgogne or brandy 3 cups (24 fl oz/750ml) red Burgundy 36 small (button) mushrooms 1 tablespoon fresh lemon juice salt and freshly ground pepper 2 tablespoons arrow root 2 tablespoons cold water

Preparation:

    • Rinse the pork belly under running water, then cut into thin strips.  Drop into boiling water and blanch for 5 minutes; drain and rinse.

 

    • Heat the oil in a 6-qt (6-l) pot and cook the strips of pork belly over low heat until golden brown, about 5 minutes, stirring constantly.  Remove from the pot with slotted spoon and set aside.

 

    • Add a little less than half the butter to the pot and cook the onions over very low heat until golden, turning frequently, about 10 minutes.  Remove with a slotted spoon and add the pork.

 

    • Cut the meat into 2-in (5cm) cubes.  Cook in the pot in batches until lightly browned, about 5 minutes, turning frequently. Set aside.

 

    • Discard the fat from the pot.  Add the marc and, 1 minute later, the wine, scraping up browned bits with a wooden spoon.  Ignite the wine and wait until flames subside.  Return the meat to the pot and bring to simmer.  Cover and cook over very low heat for 3 hours.

 

    • Meanwhile, trim the mushroom stems, rinse the mushrooms and pat dry.  Melt the remaining butter in a nonstick 10-in (26-cm) sauté pan. Add the mushrooms and lemon juice, season with salt and pepper, and cook the mushrooms until they are golden and have stopped giving out any liquid.

 

    • Add the pork, onions and mushrooms to the pot and cook over low heat, covered, for 1 hour longer.

 

    • Remove the meat, pork, onions and mushrooms with a slotted spoon and set aside.  Bring the sauce to a boil.  Blend the arrowroot and cold water, add to the boiling sauce, and boil over high heat for 1 1/2 minutes or until the sauce is thickened and smooth.   Return the meat and other ingredients to the pot and reheat for 2 minutes.  Transfer to a shallow dish and serve.

 

  • The traditional accompaniment is roasted potatoes with rosemary, thyme and other herbs and spices. Others include noodles or crusty French bread.

Other Information:

Serves: 8

Contributor:

Jeff M-R.

Categories: Food & Wine

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