Definition from Wikipedia :
Beef bourguignon US /ˌbiːf ˌbʊərɡɨnˈjɔːn/ or bœuf bourguignon (UK /ˌbɜrf ˈbʊərɡɨnjɔːn/;[1] French pronunciation: [bœf buʁ.ɡi.ɲɔ̃]), also called beef Burgundy, and boeuf à la Bourguignonne,[2] is a well-known, traditional French recipe.
The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France.
It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic,onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.
Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well marbled, so this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.
I remember the sequence in the 2009 movie "Julie & Julia" where Julie attempted to cook Julia's Beef Bourguignon recipe.
One must also use Le Creuset cookware for such a task.
tsk tsk... now I must go find a restaurant that serves this !! There goes my diet !
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