There's nothing like beef Bourguignon to capture the essence of French cuisine truly. Essentially stewed, this is one-of-a-kind, slow-cooked, succulent meat nestled among pearl onions, earthy mushrooms, and aromatic herbs. Remember the red wine, the real tastemaker in this case.
Don't let the three-day cooking regime dampen your culinary spirit. Beef Bourguignon is far less complex than it sounds. And a couple of overnights with the preparation brings out the rich, authentic taste.
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Whether you've tried your hands on beef Bourguignon before or want to master this delectable French recipe, you're in the right spot. This article revisits the classic three-day beef Bourguignon cooking. From sourcing the best ingredients to picking the right wine and side dish options, we've got it all covered. Let's get started!
The Ingredients and Serving Size for Beef Bourguignon
Beef Bourguignon is one of the few meat recipes that stores well. So, if you're a family of six or more, buy less meat. Now, let's check out what you need to get started.
- Boneless braising beef (either shin or cross-ribs)-2kgs
- Rectangular Bacon (Lardons)-120kgs
- Burgundy Red Wine -2 bottles
- Carrots and Onions-3-4 large ones
- Small Pearl Onions -15-20
- Fresh Mushroom-300 gms.
- Bay Leaves -3
- Tomato Puree or Concentrate -1-2 large teaspoonful
- Garni (the French name for herbs)-1 bouquet
- Garlic-3-4 cloves
- Olive Oil-1-2 teaspoonful
- Dark chocolate (with at least 80% cocoa)-3-4 squares
- Flour-3-4 tablespoons
- Salt and pepper-According to your taste
Once you've determined the serving size and prepared the ingredients, it's time to start the actual game.
Day #1 of Mastering the Beef Bourguignon – Get the Marinade Right
Like all great dishes, beef Bourguignon owes its perfection to the marinade. Marinating the beef is actually easy, but most people do it wrong. They cut the meat and straightaway pour the wine on top.
That's never a good idea as it leaves a lingering taste of alcohol even after it's cooked. It can work when you're in a hurry, but we're keeping it old school, nice and easy. Here's what to do instead.
- Pour two bottles of burgundy red wine into a large pot.
- Cut the carrots into medium-large pieces and add them to the wine.
- Add regular onions (medium cut) along with peeled garlic, bay leaves, and herbs.
- Boil everything for just about ten minutes.
- Allow the marinade to cool at room temperature. Then, put it aside in the fridge for a couple of hours.
- Start cutting the meat into large chunks and get rid of the excess fat.
- Once the marinade cools, pour it slowly over the meat. Cover and refrigerate it overnight or at least eight to nine hours.
Remember, we are using two whole bottles of Burgundy wine. And there's more than one reason why. Firstly, the authentic way of cooking beef Bourguignon demands double cooking, which means more evaporation. Secondly, it helps you reserve more sauce for a second serving.
By all means, a beef Bourguignon is meant to be a stew, and the wine is not just an ingredient; it's a catalyst. But when in a hurry, one can always trade a bottle for some beef stock. Above all, it's important that you use a good quality red Burgundy wine. Pinot Noir and Chateau Palene are excellent red wine options for cooking beef Bourguignon. If you can't find them in a local wine shop, you can always order from an online liquor store.
The Liquor Bros sees customers' preference for Napa Valley, Malbec, and Merlot blends, especially for the holiday season. Red wines like Chateau Lamartine and Prisoner are a good match since beef Bourguignon is also a popular holiday dish. The idea is to use the same wine for cooking that you generally enjoy drinking. This way, you can improvise and enrich the flavor to a great extent, making your dish truly unique and delicious.
Day #2 of Mastering the Beef Bourguignon-the Actual Fun Begins
On the second day, remove the marinade and meat from the fridge and let them rest for some time at room temperature (30 minutes should be enough). Next, use paper towels to dry the meat pieces and follow the next steps.
- Take an iron pan, heat some oil, and start searing five to six meat pieces at a time. Remember to aim for maximum crust.
- Add salt and pepper, but only after you've put the meat pieces in the hot pan. Early salt addition will draw the moisture out of the meat, and you will end up steaming instead of searing.
- Discard the remaining oil. It's time for the bacon to face the heat. Add them to the pan and keep stirring until they are golden. Once done, take them out and put them aside with the meat pieces.
- Lower the heat and strain the marinade without the herbs and bay leaf. Keep cooking for five to seven minutes.
- Sprinkle some flour to achieve a smooth mix without lumps. If you have already used a lot of bacon, go easy on salt.
- Now pour the wine into the pan and add the meat, bay leaves, herbs, bacon, and some tomato concentrate. Cover and let it simmer.
- Peel the pearl onions and light roast them using olive oil.
- After you've cleaned the mushrooms nicely, take another pan and heat some oil. Then, roast the mushrooms in small batches.
- After an hour, add the mushrooms and onion to the Bourguignon.
- Check the seasoning at this point.
- Next, add two to three squares of dark chocolate to deepen the sauce.
- Continue cooking for another hour before turning off the heat. It's okay to try a piece if you can't resist)
- Let it sit for a few hours until it gets cool enough to be put in the fridge.
Day #3 of Mastering Beef Bourguignon-Final Touches
Ah! Finally, it's day three—time to put things to taste. Because we lingered for two days, the beef had ample time for the top fat to settle down, making way for a leaner Bourguignon.
So, go on, take the Bourguignon out of the fridge and use a spoon to remove the top fat layer. Preheat your oven to 180C, put the Bourguignon in a microwave-safe dish, and voila! You've got the finest beef Bourguignon done the French way!
Beef Bourguignon can be enjoyed just like that. But there's a range of side dishes to consider, especially with guests coming over. French green beans, mashed potatoes, Fettuccine pasta, mashed cauliflower, mushroom risotto, and sunchokes all taste equally great!
Beef Bourguignon Recipe FAQs:
Is Beef Burgundy and Beef Bourguignon the same?
Yes. Beef Burgundy and Beef Bourguignon are interchangeably used names for the same recipe. Red Burgundy wine is usually used to prepare the dish, hence the name.
Is there any alternative to using red wine for beef Bourguignon?
One of the main ingredients that gives beef Bourguignon its rich taste is red wine. However, if you are not much of a wine drinker, you can always substitute it with equal parts of wine and beef broth.
How long does leftover beef Bourguignon stay in the fridge?
If you use an airtight container, leftover beef Bourguignon can stay up to five to six days. Before you serve, reheat it each time in the microwave.
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