Julia Childs Boeuf À La Bourguignonne
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 170 g bacon
- 1 liter water
- 1 tablespoon olive oil
- 2 tablespoon oil, neutral (e.g. sunflower oil)
- 50 g butter
- 1.2 kg beef (e.g. prime rib, shoulder, )
- 1 large carrot (s), cut
- 1 large onion (s), sliced
- 18 small onion (s), possibly more (approx. 24)
- 1 teaspoon salt
- 0.25 teaspoon ¼ pepper
- 0.75 teaspoon ¾ thyme
- 2 bay leaves
- 30 grams flour
- 720 ml red wine (e.g. Chianti, Burgundy)
- 2 cloves garlic
- 450 g mushrooms, brown
- 1 tablespoon tomato paste
- 5 sprigs parsley
- 450 ml beef broth
- possibly flour butter
Print Recipe
Pin Recipe Instructions
- Remove the bacon rind and cut the bacon into 0.5 cm x 3 cm strips. Gently simmer the rind and bacon in 1 liter of water for 10 minutes. Then drain the water and dry the bacon.
- Sear the bacon with 1 teaspoon of olive oil in a stew pan over moderate heat for 2 - 3 minutes until lightly brown. Set aside with a spoon.
- Cut the beef into 5 x 5 cm pieces. Dry the meat well. Fry in the hot oil and with the bacon fat until all sides are brown. Take out of the pan and place with the bacon.
- Fry the sliced carrot and the sliced onion in the same fat. Then pour off the fat a little. Return the meat and bacon to the vegetables, add 1 teaspoon salt and 1/4 teaspoon pepper, toss and stir. Sprinkle about 30 g of flour on top and toss.
- Put the braised pot on medium heat for 4 minutes without a lid in the oven preheated to 230 ° C so that the flour is brown and the meat has a light crust. Remove the pot roaster and turn the oven down to 160 ° C.
- Add 600 ml of red wine. Then add so much beef stock until the meat is almost covered (approx. 450 ml). Add 1 tablespoon of tomato paste, 2 crushed garlic cloves, 1/2 teaspoon of thyme and the bay leaf (crumbled). Bring everything to the boil briefly.
- Then put the lid on and the roaster in the down oven. Set the temperature so that the contents only simmer very gently for 3 - 4 hours. The meat is ready when the fork is easy to prick into the meat.
- In the meantime, clean the remaining onions and mushrooms. Heat 30 g butter and 1 tablespoon oil in a pan very high. When the butter foam dies down, add the mushrooms to the pan. Swirl the pan with the mushrooms for 4 - 5 minutes.
- Simmer 20 g butter and 1 tablespoon oil in a high pan or saucepan until it starts bubbling, add the 18-24 small onions and fry over a moderate heat for 10 minutes. Keep rolling the onions so that they brown more or less evenly.
- Then add 120 ml red wine, salt and pepper, the herbs (4 small sprigs of parsley, 1/2 bay leaf, 1/4 teaspoon thyme). Put the lid on and simmer gently for 40-50 minutes, until the onions are perfectly cooked but have retained their shape. Take out the herbs.
- When the beef is through, strain everything in a colander over a sauce pan or saucepan. Put everything back in the roaster. Spread the small onions and mushrooms over the top.
- Remove the fat from the sauce. Let the sauce simmer gently for 1 to 2 minutes. If fat is seen, remove it with a spoon.
- If the sauce is too thin, bring to the boil again. If necessary, mix 1 teaspoon flour and 1 teaspoon butter into a paste. Remove the sauce from the heat, quickly whip in the paste. Put the sauce back on the stove and continue beating for a few minutes. Try and season again if necessary.
- Pour the sauce over the meat. Fresh baguettes, pasta, rice and potatoes are suitable as a side dish.
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