Beef BourguignonHome >> Recipes
A prince among traditional French confort food, boeuf bourguignon is beef chuck braised for ages in red wine and served with a topping of champignons, bacon and croûtons. It is easy to make and reheats well. Served in a potato purée well this dish becomes the stuff of childhood memories that last a lifetime.
Boeuf bourguignon [buhf boorgeeñon]
It is imperative to use some of the cheapest beef cuts for this dish, blade, chuck or arm clod. Only these cuts will withstand the long cooking (picture).
Cut in 2.5cm/1'' cubes with a sharp knife. Lay the meat at the bottom of a large nonreactive dish.
Add the herbs, garlic, chopped carrot and 2 large onions and peppercorns.
Add the wine and grappa and mix.
Cover and leave in the fridge for the night.
Fish the meat out (you'll need the marinade later).
Pat dry with kitchen paper. If the meat is wet you won't get the Maillard reaction when you brown it and lose some flavor.
Heat 2 tbsp oil in a large sauté pan and sauté the meat by small batches.
Brown each meat cube on every side.