Details
Boeuf bourguignon
This classic French dish might look rustic, but plenty of work and skill goes into making it just right. Consisting of beef slowly braised in red wine, plus beef stock, carrots, onions and sometimes mushrooms, this super-rich dish is packed with layers of flavour. It's also become one of the most famous recipes from Julia Child's groundbreaking cookbook The French Chef.
Details
Cuisine :
FrenchRecipe Type :
MainDifficulty :
MediumPreparation Time :
200 minsCooking Time :
135 minsServes :
4
Ingredients
800 g Beef brisket, cut into large cubes
1 l Full-bodied red wine
2 Thyme sprigs
4 Garlic cloves, crushed with the flat edge of a knife or your hand
3 tbsp Cognac
100 ml Sunflower oil
2 tbsp Plain flour
600 ml Veal stock or chicken stock
2 Carrots, peeled, halved lengthways and cut into chunks
12 Silverskin onions
100 g Small button mushrooms
100 g Pancetta, diced
1 handful Flat-leaf parsley, roughly chopped
1 pinch Salt
1 pinch Freshly ground black pepper
1 Bouquet garni (made with 1 parsley sprig, 1 thyme sprig and 1 small bay leaf)
Recipe
1
In a deep dish, mix together the beef, wine, thyme, garlic and Cognac. Cover with cling film and leave to marinate in the fridge for at least 3 hours.
2
Drain the meat into a bowl, using a colander, and reserve the marinade.
3
Heat 4 tablespoons of the oil in a large saucepan or cast iron pot over a medium hear. Add the meat and cook for 20 minutes until brown, season with salt and pepper, then sprinkle with the flour and cook, stirring, for a further 2-3 minutes.
4
Add the stock and reserved marinade and bring to the boil. Skim the foam off the surface and add the bouquet garni, then reduce the heat to low and simmer, partially covered, for 1 hour 45 minutes, stirring occasionally, until the meat is tender. By that time you should have a rich, silky sauce.
5
About 50 minutes before the end of the cooking time, heat another medium saucepan with 1 tablespoon of the oil over a medium-low heat. Add the carrots and onions and cook for 10 minutes or until soft and pale gold in colour, then add to the meat saucepan.
6
When the beef is almost ready, heat the remaining oil in a frying pan over a medium heat. Add the mushrooms and pancetta and fry 8-10 minutes, stirring occasionally, until golden brown, then add them to the beef. Check the seasoning adjusting the salt and pepper, if necessary, throw in the parsley and stir gently without breaking the delicate pieces of beef.
7
Serve with hot creamed mash potatoes for a perfect winter warmer.