Gastronomy What's on our Sunday menu?
2016-07-25 23:18:13 TV5MONDE Asie Pacifique


To start with, let’s talk about the Boeuf Bourguignon. We want you to discover the origin, the recipe and some other specialties related to the Burgundy region. 
 
First of all, the Beef Burgundy or Boeuf Bourguignon has been called following the two specialties of the Burgundy region, that is to say: beef and wine. Maybe you have heard of the Charolais regarding the beef, and the Côtes de Beaune or the Côtes de Nuits-Saint-Georges that are highlights in the region?
Burgundy is the region located in East-Central France (the region has been merged in 2016 with the Franche-Comté region). 

Today, this dish is not only served in the Burgundy region but everywhere in France. 

 
More delicacies in this region include: 
Gougères: warm cheese puffs
Escargots: snails cooked in garlic
Andouillette: kind of sausage
Époisses: a strong delicious cheese
Clafoutis: custard and fruit tart … (More names here
 
What is so special about this dish? The incredible and unique smell due to a 12 hours-long marinade and a slow cooking. 
 


Recipe by Ricardo Cuisine 

INGREDIENTS
 
Bee3 tablespoons (45 ml) butter, softened
3 tablespoons (45 ml) unbleached all-purpose flour
2 lbs (1 kg) top sirloin steak, cut into cubes
3 tablespoons (45 ml) olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
2 cups (500 ml) light red wine
2 cups (500 ml) beef broth
1 shallot, peeled
1 clove
1 bay leaf
3 carrots, peeled and diced
Salt and pepper
 
TOPPING:
 
1/4 lb (115 g) bacon slices, about 1/4-inch (1/2-cm) thick, cut into small pieces
2 tablespoons (30 ml) olive oil
1 lb (454 g) white button mushrooms, halved or quartered depending on their size
2 cloves garlic, chopped
2 tablespoons (30 ml) chopped parsley
 
 
PREPARATION
 
Beef:
 
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a small bowl, combine the butter and flour. Set aside.
In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.
In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.
Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.
 
Topping:
 
In a large skillet, brown the bacon in the oil. Add the mushrooms and cook until well browned. Add the garlic and parsley and cook for 1 minute. Pour into the stew. Adjust the seasoning.
 
Freezing:
 
Freeze the cooked and cooled stew in airtight containers or sealable freezer plastic bags. Place the bag on a flat baking sheet. Once they are frozen, you can stack them.
 
 
Bon Appétit! 

 

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