Beef burgundy (bœuf bourguignon) is a traditional dish of French cuisine, but not widely used. This is one of the many simple peasant dishes, adopted over time in the "high kitchen." How to cook beef in Burgundy? Usually for this meat cut into small pieces and at first slightly fry, and then extinguish with onions, carrots and mushrooms in a thick spicy wine sauce based on beef broth. By the end of the process season with garlic and greens.
On the technology of cooking
Most likely, the technology of cooking this dish in two stages (first frying, and then long quenching) is due to the fact that the meat used could be quite stiff, which means that a simple frying in a frying pan was not enough to make it soft. Currently, the culinary team has a large selection of meat for every taste, but it should be remembered that the original prepares beef with Burgundy wine (unsulphated), at least in the authentic version.
About cultural traditions
Beef in Burgundy is a mysterious recipe, for many it is not clear, probably due to the fact that over the years it has undergone significant changes. The main points are still the correct roasting and sufficiently thick consistency of wine sauce. The dish is prepared long enough - for 2.5-3 hours. In recent years (more precisely, since 2009), many have become interested in how to cook meat in Burgundy, thanks to the talented performance of the main role in the film "Julie and Julia" Mariel Streep. Her character in the film was the author of a book about French cuisine. It should be noted that there is no universally recognized recipe for this dish, therefore, it is possible to approach the preparation of Burgundy meat quite variably, but the wine should still not contain sulfites.
How to cook beef in Burgundy?
Ingredients:
- about 1 kg of beef (shank without bone);
- about half a liter of Burgundy red wine (in principle, any table red unsuspended wine of the "Cabernet" type is suitable);
- 50 ml of cognac;
- 2 medium sized carrots;
- 2 onions;
- a handful of marinated small onions;
- 16-20 medium-sized champignons or ceps;
- gram 100-130 fatty bacon;
- 1 tablespoon of wheat flour;
- 2 tablespoons of olive oil (you can also sunflower, not too zapashistogo);
- 2 tablespoons of natural melted butter;
- 2-4 cloves of garlic;
- greens (rosemary, thyme, parsley, leeks);
- Bay leaf;
- black dry spices (pepper, bay leaves, etc.);
- salt.
Preparation:
Carrots and onions are cleaned and cut finely. Bacon is cut into short strips, fried with olive oil in a deep frying pan over medium heat. Extract the bacon from the frying pan, shift it in a saucer and set it aside. Roast the chopped carrots and onions: carrots - until a light golden-brown shade appears. Reduce the fire and hold for 3-4 more minutes. Extract and transfer it to a free capacity. Meat cut into pieces about 4x4 cm, roll in flour and fry on medium-high heat in the same frying pan for about 5 minutes. We mix it and add previously fried vegetables, brandy and wine. Stirring the spatula, bring to ¾ volume. Now shift the contents of the frying pan into a thick-walled saucepan