Boeuf a la Bourguignonne

Boeuf a la Bourguignonne

By
From
Encyclopedia of Food and Cookery
Serves
8

The famous beef-in-red-wine dish from the French province of Burgundy. The flavour is improved if the dish is made ahead and reheated in a slow oven.

Ingredients

Quantity Ingredient
1.5kg beef shin or chuck steak
125g pickled pork, diced
2 tablespoons olive oil
60g butter
18 small onions, peeled
60ml brandy
1 tablespoon plain flour
250ml dry red wine
250ml beef stock
1 bouquet garni, containing 1 garlic clove
salt and freshly ground black pepper
250g button mushrooms
rice, boiled, to serve
parsley, chopped, to serve

Method

  1. Cut beef into 5 cm cubes. Brown pork in oil and half the butter in a heavy flameproof casserole. Remove pork and brown onions. Remove onions and brown beef. Warm brandy, set alight and pour over beef. Stir in flour, then wine. Simmer for 1 minute, then add stock, bouquet garni, garlic and salt and pepper.
  2. Cover and cook in a preheated slow oven for 3–3½ hours or until beef is very tender. Sauté mushrooms in remaining butter. Add to beef with reserved pork and onions, cover and cook for 30 minutes more. Remove bouquet garni and serve with boiled rice sprinkled with parsley.
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