Boeuf Bourguignon is a classic french dish that is so satisfying and flavorful that it is shame not to have a good recipe handy in case of a sudden Bourgy-fever. Here is a recipe adapted from Thomas Keller.
Start with red wine reduction by combining all the ingredients in a large heavy ovenproof pot with a lid that will hold the meat in a single or no more than double layer.
Pour the bottle of wine into the pot and bring to a boil. Reduce heat and simmer for 45-60 minutes or until wine is reduced to glaze.
Prepare the beef by trimming excess fat and cut into cubes 1 1/2 inches thick. Season the meat with salt and pepper and brown in saute pan over high heat.
Preheat the oven to 325 degrees Fahrenheit. Cut a piece of cheesecloth that is about 4 inches larger than the pot with the wine reduction. Place the cloth over the vegetables and form a nest for the meat - it will keep the vegetables from sticking to the meat. Place shortribs on cheese cloth and add enough stock to come just to the top of the meat. Place in over and braise the beef for 2 hours or until the meat is very tender.
When done transfer meet to ovenproof container. Remove cheesecloth and strain the braising liquid twice through a fine strainer. Bring to boil again, spooning of the fat rising to the top - skimming is key to a great stew. Strain over the beef , let is cool and refrigerate for at least a day.
When preparing the garnishes use the same technique for both potatoes, carrots and pearl onions.
Place the garnishes in a large sautepan, do one garnish at the time.
Start with potatoes, add water to cover potatoes by 1 inch, add salt, peppercorns, thyme, bay leaves, and garlic. Simmer for 10-15 minutes or until potatoes are tender. Drain and discard seasonings. Once they are cool, slice the potatoes lengthwise into half and set aside.
Use the same approach for the carrots and pearl onions but only simmer for 4-5 minutes.
Spread the lardons in a single layer on a nonstick sautepan. Saute over medium heat until richly browned. Remove and drain on towel.
Heat butter in a large skillet and add mushrooms. Season with salt and pepper and cook gently, tossing often, until the mushrooms are lightly browned and tender, 2-3 minutes.
To complete, set the oven for 400 degrees and place the beef in the oven in a deep saute pan for a couple of minutes, just to liquefy the stock. Warm for about 5 minutes, basting occasionally with the cooking liquid. Add the potatoes, carrots, mushrooms, lardons, and onions and toss gently.
Return to oven for another 5-10 minutes or until vegetables and meat are hot. and
Add parsley and remove saute pan from oven.
With a slotted spoon, divide the Boeuf Bourguignon among serving plates. Spoon some sauce over each serving. Sprinkle with Fleur de sel and serve with Dijon Mustard. Enjoy!!!
And remember, this is a course that is equally good the day after!!
Cooking at home
In this section you will find recipes and food experiments that I have tried at home. Some successfully.
Cooking at home