The Burgundy and The Lyonnaise regions of France have some of the best beef in Central Europe ... Their beef hails from the lean beefed Charolais Cattle. Janine Devillard's farm which dates back to the 1750s hangs her meat for 21 days to develop full flavor before being sold to quality restaurants and butchers. Here is her recipe ...
BEEF BOURGUIGNON ...
8 servings ...
8 ounces bacon coarsely chopped
3 pounds well trimmed boneless beef cut into one and a half inch cubes
one third cup all purpose flour
one and a quarter pounds of boiling onions peeled
carrots three quarters of a pound cut into 1 inch pieces
3 cans of beef broth or home made
12 large garlic cloves whole and peeled
a half cup Cognac
two 750ml bottles of red Burgundy wine of choice
one and a quarter pounds of mushrooms
one third cup of fresh thyme herb
1 tblsp of dark brown sugar
1 tblsp of tomato paste
1. PREHEAT OVEN TO 375 degrees farenheit
2. Saute bacon in heavy large Dutch oven over high heat until brown and crisp 8 mins.
3. using slotted spoon, transfer bacon to paper towelling
4. season beef with salt and blk freshly grinded pepper and coat with flour working in batches and brown beef over high heat 5 minutes per batch
5. add onions and carrots to same Dutch oven and saute until golden abotu 6 mins
6. saute garlic 1 minute
7. transfer vegetables to beef in large bowl
8. add 1 cup broth and Cognac to pot and boil until reduced to glaze scraping up browned bits 8 mins about
9. add mushrms, thyme, sugar and tomato paste and 2 cups broth
10. cover earthenware casserole and place and place in oven
11. cook until beef is tender 1 hour and 20 mins.
12. ladle liquid from stew into large saucepan and spoon off fat
13. boil liquid until reduced to two and three quarter cups about 40 mins
14. pour liquid back over beef and veggies and rewarm over low heat before serving
SERVE WITH FRENCH BAGUETTE AND RED WINE FROM BURGUNDY
Margcata, Eternally the product
(3 photos) | 
Globetrotting Journalist Margaux Cintrano
(21 photos) |
