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Beef Bourginon Recipe

Ingredients

How to make it

  • Combine beef, wine, 3 tablespoons Cognac, spices, peppercorns and 1 tablespoon vegetable oil.
  • Set aside to marinate for at least 2 hours but not overnight.
  • Peel and chop the onions and carrots then remove rind from bacon and cut meat into 1” pieces.
  • Blanch bacon in boiling water for several seconds then drain and pat dry.
  • Remove beef from the marinade with a slotted spoon and pat dry and reserve marinade.
  • Heat a Dutch oven with a tight fitting lid and film it with oil.
  • Sauté bacon until lightly browned then set aside to drain.
  • Leave any bacon fat in the pan and add remaining vegetable oil to pan.
  • Melt 1 tablespoon of the butter in it and when it is very hot add beef to the pan and sear well.
  • Season with salt and pepper then remove beef from the pan.
  • Add chopped onions and carrots to the pan and sauté mixture until onions become translucent.
  • Return beef and bacon to the pan then add marinade and bouquet garni and bring to a boil.
  • Add unpeeled but lightly crushed garlic then cover and simmer over low heat for 2-1/2 hours.
  • Wipe mushroom caps with a piece of paper towel.
  • Peel the pearl onions and cut an “x” in the root end of each with a small sharp knife.
  • Melt remaining butter in another skillet then add onions and mushrooms and sauté quickly.
  • When beef has finished cooking remove it and the bacon from the cooking liquid.
  • Strain liquid through a sieve or strainer then press to get all the juices out of the vegetables.
  • Discard vegetables then return sauce to the pan with beef and bacon.
  • If sauce seems thin mix 2 teaspoons cornstarch with 1/4 cup cool sauce before and return to pan.
  • Add mushrooms, pearl onions and remaining cognac then warm until completely heated through.

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The Cook

chefmeow Garland, TX

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