Beef bourguignon wiki

Cookbook Ingredients Recipes. From Wikibooks, open books for an open world. Drain and dry.

Boeuf bourguignon French for Burgundy beef is a well known, traditional French stew prepared with beef braised in red wine originally Burgundy wine and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms. Most likely, the method of slowly simmering beef in wine originated as a means of tenderizing cuts of meat that were too tough to cook any other way. Also, simmering these two ingredients together helps to create a unique and pleasant flavor. Formerly, chefs larded the meat with lardons , but modern beef is so tender and well marbled that this time-consuming technique is rarely necessary. French culinary expert Auguste Escoffier first published the boeuf bourguignon recipe once the dish became a standard of French cuisine. From Wikibooks, open books for an open world.

Beef bourguignon wiki

When made with whole roasts, the meat was often larded. The dish is often "touted as traditional", but it was first documented in , [7] and "does not appear to be very old". The dish has become a standard of French cuisine, notably in Parisian bistrots ; however, it only began to be considered as a Burgundian specialty in the twentieth century. The co-authors of Mastering the Art of French Cooking , Simone Beck , Louisette Bertholle and Julia Child , have described the dish as "certainly one of the most delicious beef dishes concocted by man". Beef bourguignon is generally accompanied with boiled potatoes, [12] [5] but often also with mashed potatoes [13] [14] [15] or pasta. Contents move to sidebar hide. Article Talk. Read Edit View history. Tools Tools. Download as PDF Printable version. In other projects. Wikimedia Commons Wikibooks. French beef dish. Cookbook: Beef bourguignon Media: Beef bourguignon.

The dish is often "touted as traditional", but it was first documented in[7] and "does not appear to be very old".

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This beef and red wine stew, hailing from Burgundy, has arguably become the national dish of France. If the French have elevated cookery to an art form, boeuf bourguignon is perhaps the most prized of their national collection — beef cooked slowly in fruity red wine until so soft, sticky and deliciously savoury that to call it a mere stew feels almost insulting. Indeed, along with Champagne to the north, and its great rival Bordeaux to the south west, it can fairly claim to be one of the most famous production areas in the world. Read Felicity Cloake's boeuf bourguignon recipe. Burgundian food is often said to mirror its wine; lighter, more delicate cooking in the north, where flinty chablis reigns supreme; heavier, richer fare in the south, where buttery whites and fuller reds predominate. But southern Burgundy is also said to produce some of the best beef in France. One clue as to why this might be comes from a contemporary recipe recommending bourguignon as a good way to use up roast meat; possibly diners were tired of being served up stringy, dry leftovers ineptly disguised by a heavy, wine-soaked sauce. By the 20th century, though, recipes began to appear using fresh beef — often a whole joint, rather than the smaller pieces commonly used today — making the dish less like a stew and more akin to the classic pot au feu or an American pot roast. The meat was often marinated for a day in red wine before cooking — a practice perfected by the late Lyonnaise chef Paul Bocuse that persists in some quarters. Also, he insists, the longer meat spends in an acidic liquid such as wine, the drier it becomes.

Beef bourguignon wiki

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. This recipe is part of The New Essentials of French Cooking , a guide to definitive dishes every modern cook should master. Log in or sign up to save this recipe. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours. In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate.

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Sprinkle on the flour and toss again to coat the beef lightly. Add a small amount of dried Trompettes de la mort Craterellus cornucopioides. Regulate heat so that liquid simmers very slowly for 3—4 hours. In the same fat, brown the sliced vegetables. Hidden categories: Recipes without servings Recipes without cooking time. Wikimedia Commons Wikibooks. Remove surface scum as required. Reading room forum Community portal Bulletin Board Help out! Beef and veal. Meat recipes. Add it to the lardons. Wash out the casserole and return the beef and lardons to it. Add the tomato paste, garlic, herbs and bacon rind. Views Read Edit Edit source View history. Most likely, the method of slowly simmering beef in wine originated as a means of tenderizing cuts of meat that were too tough to cook any other way.

Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce. For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan-roasting ingredients individually, and use homemade beef stock! And being right in the region from which Beef Bourguignon hails, it was hard to resist ordering this iconic dish time and time again.

Add onions and garlic to the same pot and cook till golden brown. Sprinkle on the flour and toss again to coat the beef lightly. Policies and guidelines Contact us. Views Read Edit Edit source View history. Policies and guidelines Contact us. Formerly, chefs larded the meat with lardons , but modern beef is so tender and well marbled that this time-consuming technique is rarely necessary. Add it to the lardons. Beef and veal. Set casserole uncovered in middle position of preheated oven for 4 minutes. Boeuf Bourguignon Category French recipes Time 3 hours Difficulty Cookbook Ingredients Recipes France Meat Stews Boeuf bourguignon French for Burgundy beef is a well known, traditional French stew prepared with beef braised in red wine originally Burgundy wine and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms.