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Are you in the mood for a classic French dish that is both comforting and elegant? Look no further than the bourguignonne. This traditional French recipe is known for its rich flavors and tender meat. In this article, we will guide you through the process of making this flavorful dish, step by step.
The bourguignonne is most commonly made with beef, particularly a cut like beef chuck or sirloin. However, you can also use other meats such as lamb or even chicken if you prefer. The meat is typically marinated in red wine with herbs and vegetables for several hours, allowing it to absorb all the delicious flavors.
To start, gather the following ingredients:
– 2 pounds of beef chuck (or your preferred meat)
– 2 cups of red wine (such as Burgundy or Pinot Noir)
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 4 slices of bacon, diced
– 2 tablespoons of tomato paste
– 1 bouquet garni (a bundle of fresh herbs like thyme, rosemary, and parsley)
– Salt and pepper to taste
– 2 tablespoons of vegetable oil
– 2 tablespoons of all-purpose flour
– 2 cups of beef stock
– 1 cup of pearl onions
– 1 cup of button mushrooms, halved
Once you have all the necessary ingredients, it’s time to prepare the bourguignonne. Follow these steps:
1. Place the beef in a large bowl and add the red wine, onion, garlic, carrots, celery, bacon, tomato paste, and the bouquet garni. Mix everything well, ensuring the meat is fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours or overnight.
2. After marinating, remove the meat from the bowl, reserving the marinade, and pat it dry with paper towels. Season the meat with salt and pepper.
3. Heat the vegetable oil in a large, oven-safe pot over medium-high heat. Add the meat and sear it on all sides until browned. Remove the meat from the pot and set it aside.
4. Add the flour to the pot and cook it for a minute until it turns golden brown. Gradually add the reserved marinade and beef stock, stirring constantly to avoid any lumps. Bring the mixture to a simmer.
5. Return the meat to the pot, cover it with a lid, and place it in a preheated oven at 325°F (160°C) for about 2 to 2 ½ hours. The meat should be fork-tender and the flavors well-developed.
6. In the meantime, prepare the pearl onions and mushrooms. Blanch the pearl onions in boiling water for a minute, then drain and peel off the skin. Sauté the onions and mushrooms in a separate pan with a little butter until golden brown.
7. Once the meat is done, remove it from the oven and transfer it to a serving dish. Skim off any excess fat from the sauce and adjust the seasoning if needed.
8. Finally, add the pearl onions and mushrooms to the pot and simmer for an additional 5 minutes to heat them through. Pour the sauce, onions, and mushrooms over the meat and serve hot.
The bourguignonne is traditionally enjoyed with mashed potatoes or crusty bread to soak up the delicious sauce. With its deep flavors and tender meat, this dish is sure to impress your family and guests. So, why not give it a try and transport yourself to the beautiful French countryside? Bon appétit!
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