In the hallowed realm of standard French cuisine, Bourguignon has broken through to become a 20th century Burgundy specialty. Although it was documented in the 19th century, beef bourguignon is undoubtedly very ancient as other recipes called "à la Bourguignonne" with similar garnishes are found in the mid-19th century for leg of lamb and for rabbit. In culinary terminology, "bourguignon" is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century. The dish has become a standard of French cuisine, notably in Parisian bistros. It only began to be considered as a Burgundian specialty in the twentieth century.
Boeuf Bourguignon celebrates its roots through homage to its prized Charolais cattle. Reputed for their distinct taste, low fat content, and gentle temperament, the creamy white Charolais bulls, found around the Charolles region of southern Burdundy, are used extensively in the making of bœuf bourguignon. The cattle are fed only hay, fodder, and cereal, which produce healthy cows. The meat is very tender, and used for stewing and grilling.
Today, Boeuf Bourguignon is famous throughout the world, thanks to prodigious French chef Auguste Escoffier, who first published the recipe in the early 20th century. Over time, the recipe evolved from honest peasant fare to haute cuisine, and Escoffier’s 1903 recipe became the standard-bearer, using a whole piece of beef in the stew.
In late August, celebrations in Bourgogne laud the prized Charolais beef. There is the “Fête du Charolais”, a festival that takes place in the Burgundy town of Saulieu. Musicians, meat lovers and farmers alike gather in the streets, inviting anyone to enjoy an unforgettable gastronomic experience having traditional “Bœuf Bourguignon”.
Try your hand at making it. Great dish for a large party; best in cool weather.
3 cloves of Garlic
1 tbsp Olive oil
8 ozs Smoked bacon
2 1/2 lbs Chuck beef
1 lb Carrots
1 bottle of Red burgundy
3 tbsps All purpose flour
1 lb Onions (pearl or shallots)
1 lb Mushrooms
Tie a bouquet garnis of Bay leaf and Thyme. Slice carrots and onions, crush the garlic and cut the beef into large chunks. Place all ingredients into a large bowl. Marinate in wine overnight, Bourgogne, of course!
Prepare the bacon by cutting into small chunks and simmer for 2 minutes to take out any excess salt. Prepare the pearl onions or shallots by placing in simmering water for 2 minutes to soften the skins and cut off one end of the onion and press out from the outer skin. Quarter the mushrooms. Combine the bacon and mushrooms in a pan. Add the pearl onions or shallots, glaze and set aside.
Put olive oil in dutch oven and seal the marinated beef. Season with salt and pepper. When the meat is sealed take out of the dutch oven and set aside. Add marinated vegetables and herbs into the Dutch oven. Add 3 tablespoons of all purpose flour and stir. Return the sealed meat to the Dutch oven and pour over the red wine marinade.
Cover the meat and vegetables with greaseproof paper and return the lid. Cook in a preheated oven @ 250F for 2 hours or until the meat is tender.
When the meat is tender take off the greaseproof paper and take out the meat, vegetables and herbs leaving the stock in the dutch oven. Reduce the stock until desired flavor and thickness is achieved.
Simmer carrots in a pan. When cooked, strain out the water and finish by glazing the carrots with some butter. Add the meat to the pan with the bacon, mushroom and onion. Glaze and add the reduced stock. Add the glazed carrots and some sprigs of parsley to the Bourguignon.
Portion out onto a warmed serving bowl. Add some finishing garnish to serve!
Check out this recipe video from Domaine de Cromey on how to make Beef bourguignon!
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