Boeuf Bourguignonne
Gourmet Cookbook; edited by Gourmet Magazine;
Edition 1969; volume II
(Serves 12)
Cut 5 pounds chuck in large cubes. Roll cubes in flour & brown on all sides in skillet over high heat in ¼ cup butter & ¼ cup olive oil. Salt & pepper to taste. Pour ¼ cup warmed cognac over meat, & ignite the spirit. When the flame dies, transfer meat to casserole.
Add ½ pound bacon, 4 cloves diced garlic, 2 carrots, 2 leeks, & 4 medium onions, all coarsely chopped , & 2 tablespoons chopped parsley & cook stirring until the bacon is crisp & the vegetables are lightly browned. Transfer vegetable mixture to the casserole & add 2 bay leaves, 1 teaspoon thyme, 1 bottle Burgundy, & enough water to just cover the meat. Cook the beef @ 350 degrees for 1 ½ hours. Stir in bit by bit 1 tablespoon flour mixed to a paste with 1 tablespoon butter & cook meat for 2-3 hours longer.
Brown 2 pounds small onions in butter with a sprinkling of sugar. Add a little red wine, cover, & cook about 15 minutes, or until onions are almost tender.
Saute 1 pound mushroom caps in a little butter & olive oil until they are lightly browned on one side. Sprinkle them with lemon juice, & turn them to brown the other side. Keep them warm, but do not cover.
To serve, add onions to the casserole, arrange the mushroom caps on top & sprinkle with finely chopped parsley.
Note: This recipe is wonderful, followed as directed, but also great if you feel the need to cut down some of the fat. If you get the cognac to flambé, let me know how.
Gourmet Cookbook; edited by Gourmet Magazine;
Edition 1969; volume II
(Serves 12)
Cut 5 pounds chuck in large cubes. Roll cubes in flour & brown on all sides in skillet over high heat in ¼ cup butter & ¼ cup olive oil. Salt & pepper to taste. Pour ¼ cup warmed cognac over meat, & ignite the spirit. When the flame dies, transfer meat to casserole.
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Add ½ pound bacon, 4 cloves diced garlic, 2 carrots, 2 leeks, & 4 medium onions, all coarsely chopped , & 2 tablespoons chopped parsley & cook stirring until the bacon is crisp & the vegetables are lightly browned. Transfer vegetable mixture to the casserole & add 2 bay leaves, 1 teaspoon thyme, 1 bottle Burgundy, & enough water to just cover the meat. Cook the beef @ 350 degrees for 1 ½ hours. Stir in bit by bit 1 tablespoon flour mixed to a paste with 1 tablespoon butter & cook meat for 2-3 hours longer.
Brown 2 pounds small onions in butter with a sprinkling of sugar. Add a little red wine, cover, & cook about 15 minutes, or until onions are almost tender.
Saute 1 pound mushroom caps in a little butter & olive oil until they are lightly browned on one side. Sprinkle them with lemon juice, & turn them to brown the other side. Keep them warm, but do not cover.
To serve, add onions to the casserole, arrange the mushroom caps on top & sprinkle with finely chopped parsley.
Note: This recipe is wonderful, followed as directed, but also great if you feel the need to cut down some of the fat. If you get the cognac to flambé, let me know how.