As our dear Julia Child tells us in her essential book, Mastering the Art of French Cooking, there are many ways to arrive at a good Boeuf Bourguignon. This dish, which is cooked covered with stock and wine over low heat, is a typical Burgundian dish that has become a classic of French haute cuisine around the world.
As I mentioned, there are many variations of this recipe. The one I bring you today is an updated version of the classic recipe. If you're curious, you can also see on our video portal the recipe that Julia Child popularized on her famous show "The French Chef".
El Boeuf Bourguignon se puede preparar en cualquier Le Creuset cast-iron casserole. El hierro te proporciona la cocción natural que mejor sentará a tus recetas y a tu salud. Al horno, a no muy alta temperatura y durante un largo rato: una cocción hecha como siempre y con cariño.
Ingredients
- 2 Kg of beef (or veal) cut into 5cm cubes
- 12 slices of pancetta (bacon) cut into small pieces
- Olive oil
- 4 tablespoons flour
- 4 cloves garlic, chopped
- 1 tablespoon coarse salt
- A pinch of ground pepper
- A pinch of dried thyme
- 2 bay leaves
- 4 tablespoons chopped parsley (a little more to garnish)
- 1/3 cup of cognac
- 3 cups of red wine
- 4 cups of beef stock
- 350gr of small mushrooms
- 24 small onions
Preparation
- We pat the meat dry with kitchen paper so it browns well. We set it aside.
- We preheat the oven to 225ºC.
- We sauté the bacon in the Le Creuset casserole until it is golden and crispy, and we remove it to a plate with kitchen paper to absorb the excess fat.
- We remove the fat the bacon has left in the casserole, but keep three tablespoons. Add a little oil and set it over medium heat until hot. Cook the diced meat in batches until browned on at least two sides.
- While the meat is browning, we grind the garlic and the coarse salt until they form a paste and set it aside.
- Put all the meat in the casserole, add the flour and we mix until there is no trace of flour.
- We heat the cognac in a small saucepan and light it (remember to have the range hood off). Pour it lit over the meat, shake the casserole, leave it a few seconds to flambé, and cover it to extinguish the flame.
- Open the lid of the casserole again and add the bacon and crushed garlic, along with pepper, thyme, bay leaves, and parsley.
- Mix and warm the wine and stock and add them to the casserole, stirring with a spatula. Add enough of this mixture until the liquid just covers the meat (you can add more wine and stock if needed). Set the casserole over low heat until the liquid begins to simmer gently.
- Cover the casserole and put it in the preheated oven. Lower the oven temperature to 150 ºC and let it cook for an hour and a half. From time to time, you can uncover and tilt the lid to remove some of the fat.
- While the meat is cooking, we clean and cut the mushrooms and the onions. When the meat is done, add the mushrooms and onions to the casserole and leave it for another 3/4 to 1 hour in the oven at 150ºC (we will cook the meat for a total of about 2 and a half hours), until the meat and vegetables are tender.
- We remove the bay leaves and serve the dish with a bit of chopped parsley and some boiled potatoes or a little white rice to accompany it.
Notes
- If we want to keep the dish for the next day, we can let it cool with the lid slightly open and then cover and put the casserole in the fridge. To reheat, simply put the casserole in the oven at 160ºC for 30 minutes, until bubbling. You can also you can warm the casserole on the stovetop over low heat.
- If we have the casserole doufue or the WMF aromatic casserole, while the casserole is in the oven we should put cold water or ice cubes in the lid every 15-20 minutes, or whenever we see it necessary, to activate the flow of liquid inside the casserole.
- To serve the Boeuf Bourguignon, you can do it on a plate or in theLe Creuset ceramic mini cocottes, and that way you will manage to serve it individually, keeping the homely look that the mini cocottes bring to the table. Also, you'll be able to give the dish a quick touch of heat in the oven already served in the mini cocottes.
Comments
Margarita said:
Buenos dias , que ganas tengo de hacer esta receta , pero tengo una duda con las medidas en tazas , porfa cuantos mililitros son por cada taza de liquido por favor es que parece que no hay un criterio unanime o por por lo menos no lo encuentro , mil gracias .
Claudia&Julia said:
Hola Marian, ¡Gran pregunta! Sobre su consulta sobre la receta:
Para preparar un buen boeuf bourguignon con carne de buey, los cortes más recomendados son el morcillo, la aguja, la falda o el jarrete, y cada uno tiene algo especial que lo hace perfecto para este plato. El morcillo es estupendo porque tiene mucho colágeno, lo que da una textura melosa a la carne y hace que la salsa quede más rica. La aguja es una opción súper jugosa, con la cantidad justa de grasa para que no se seque durante la cocción. La falda, con su fibra y sabor intenso, se deshace en la boca después de horas al fuego lento, y el jarrete es un corte lleno de colágeno que se convierte en un bocado tierno y gelatinoso, ideal para este tipo de guiso. Cualquiera de estos cortes hará que tu bourguignon quede espectacular. ¡La clave está en cocinarlo con calma y paciencia :)
Gracias!
Claudia&Julia said:
Hola Ana, calor arriba y abajo. !Ya nos contarás qué tal resulta! Saludos
MARIAN said:
Hola gracias por vuestro trabajo, quiero saber que corte de carne recomendáis, por favor? Gracias
Ana Camardons said:
El horno debe ser arriba y abajo o sólo abajo.
Helena said:
Hola, quisiera que me aclaráseis una duda de la receta, que quiere decir “De tanto en tanto, podemos destapar e inclinar la tapa para retirar parte de la grasa.” por más que le doy vueltas no entiendo el significado , la receta parece exquisita, pero me gustaría intentarla entendiendo bien lo que leo, gracias!
yulai gonzales said:
la receta se ve exquisita y me encantaria prepararla de hecho la preparare y dejare mis comentarios de como resulto… eh leido mas de un articulo de esta pagina y me parece muy interesante ,me gusto hasta luego.. =)
Claudia said:
Qué bien Carmen!! Verás que sí, ya nos contarás. Saludos!
Carmen said:
Acabo de hacer esta receta de boeuf Bourguignon. Tiene muy buena pinta. Espero que esté bien rica.