March 5, 2012

Boeuf Bourguignon à la Robuchon

Weekends the request for lunch is always meat with sauce and if possible a lot! I guess this time I have just picked the right dish, after all what else could have been better then the French classic, Boeuf Bourguignon? If you want to be authentic, then you might want to go for the recipe by Escoffier. According to that, the meat should marinate for three hours in red wine and brandy. Then comes the frying and the long cooking in sauce Espagnole. However, most of us surely do not have a portion of that mother sauce in the fridge. Therefore I decided to go for Joël Robuchon's recipe. This fabulous dish wouldn't be Bourguignon without lardons, onion and mushroom.

800 g rump pot roast
1 bottle red Burgundy
1 tablespoon peanut oil
45 g butter
2 medium carrots
2 medium onions
2 tablespoons flour
1 twig thyme
2 stalks celery
1 bay leaf
3 stems flat leaf parsley (i used a small parsley root instead)
2 cloves garlic (degermed)
650 ml veal or beef stock
handful of small white onions
1 teasoon salt
1 teaspoon sugar
125 g lardons
150 g button mushrooms
1 tablespoons chopped parsley
salt, pepper

Bring wine to the boil, then let it simmer for 20 minutes. In the meantime heat oil, add butter to the hot oil and as soon as it starts to foam fry cubed beef in small portions until brown, then set it aside. Sautee sliced carrot, onion and garlic cloves (Robuchon adds it only later, together with the bouquet garni) for about 5 minutes, but do not brown it. Sprinkle meat with flour and add it to the vegetables with a teaspoon of ground black pepper and fry for another 5 minutes. Now add half of the stock, the wine and the leftover liquid in the bowl where the meat was set aside. If needed add more stock so the meat is just covered. Pack celery and herbs into a leek leaf and add to the rest. Now simmer it for 2 hours, the meat is ready when you can simply half the cubes with a fork. While the beef is simmering boil onions for 2 minutes in salty water. Melt butter, add sugar and the onions and let it simmer for about 20 minutes over low heat or until it gets golden brown (huh, I forgot this part...). In another frying pan fry lardson, then set aside and fry mushroom in the same frying pan. When the meat is ready remove it from the sauce, sieve the sauce and simmer for about five minutes. Season with salt and pepper and mix everything together. Serve with freshly chopped parsley.

Beef bourguignon


Rosa's Yummy Yums said...

A beautiful stew! Really something enjoyable.



lamiacucina said...

das liest sich gut. Sollte ich auch einmal machen. Vielleicht mit etwas weniger Speck, damits nicht so fest "räuchelt"

chriesi said...

@Rosa: Indeed!

@lamiacucina: Würde ich umbedingt ausprobieren, es schmeckt wirklich sehr sehr gut, und am naechsten Tag noch besser, wie das bei solchen Gerichten üblich ist.

Jen Laceda | Milk Guides said...

Yummy...perfect for winter even if this season has been quite mild for us here in Toronto.

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