Bass Consulting Services, Inc
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Bourguignon de Boeuf This is a big hardy meal. This was a typical meal for central to southern parts of France for Sunday or special occasions. It does take some work, but it's worth it. Prepare all the ingredients before you start cooking, you should be able to go from step to step without having to do additional prep work along the way. This should be done in a heavy French oven, cast iron style pot...like Le Creuset oven. Ingredients
Med high......Cook bacon in the pot till done. Med high......Add 1 1/2 tablespoon of oil Med high......Cook 1 medium sliced onion Med high......Add 2 sliced carrots, 1 celery, 4-6 med mushrooms Med high......Cook till the onions are transparent Med high......Remove vegetables from the pot Med high......Add 1 1/2 tablespoon of oil High..........Brown meat (1 1/2" squares) High..........Add 2 teaspoons of salt and pepper High..........Add 2-3 cloves of garlic (stir gently until all meat is coated, remove meat from pot) High..........Add two cups of Bordeaux wine to pot High..........Allow to boil for about 2 minutes Med high…..Reduce to about ½ volume, then return the meat Low...........Add 4-8 oz of beef broth Low...........Add vegetables and parsley, laurel & thyme Low...........Add 4-5 small chips of jalapenos Low ..........Let cook for 2 to 4 hours Low...........Remove meat and vegetables from sauce Low...........Add beef broth if need for volume Med...........Mix in the flour/butter mixture to sauce (1 lg tbsp of flour and 1 tbsp of butter) Med...........Let sauce thicken up and serve over meat
Serves about 4
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For more information or if you have any questions please e-mail me:
Johnny Bass |