Burgundy, once a powerful dukedom, boasts a rich culinary tradition that reflects its grand history. Known for its exquisite wines and hearty dishes, the region has produced flavors that tantalize gourmands and home cooks alike.
The Culinary Pride of Burgundy
Burgundian cuisine is celebrated for its robust and substantial dishes. It exemplifies the essence of “cuisine bourgeoise.” This hearty cooking style pairs perfectly with the region’s acclaimed wines, like Montrachet Grand Cru and Domaine de la Romanée-Conti.
Boeuf à la Bourguignonne: The Ultimate Lusty Dish
Among the treasures of Burgundy’s culinary repertoire is boeuf à la Bourguignonne. Often regarded as one of the most lusty and full-bodied dishes, it features key ingredients that speak to the region’s identity.
- Red wine
- Onions
- Mushrooms
- Cured pork
This dish traditionally uses the Charolais breed of beef. Cheek, shin, or chuck cuts of meat are ideal, as they become delectably tender through slow cooking. The dish requires a rich, hearty red wine—suggested varieties include a Côtes du Rhône or a robust Shiraz.
Cooking Boeuf à la Bourguignonne
To prepare this iconic dish, marinate your chosen beef cut, onions, and herbs overnight in red wine. Then, combine the ingredients and cook slowly to allow the flavors to meld.
Ingredients List
- 1.5 kg beef chuck, shin, or cheek (cut into large chunks)
- 5 onions (roughly chopped)
- 5 carrots (roughly chopped)
- 5 shallots (roughly chopped)
- 3 cloves garlic (chopped)
- 6 sprigs thyme
- 2 bay leaves
- 1 bottle of robust red wine
- 6 slices of streaky bacon (cubed)
- 1 large glass brandy
- 250 ml beef stock
- 1 calf’s foot (optional)
- Butter and olive oil for frying
- 250 g mushrooms (finely chopped)
- 200 g baby onions or small shallots (peeled)
- Salt and pepper to taste
- Fresh parsley (to garnish)
Cooking Method
Begin by marinating the beef and vegetables in the red wine overnight. Drain and reserve the marinade. Sauté the bacon in a large pot, then add the beef to brown. Add brandy, ignite it to burn off alcohol, and cover with reserved marinade and stock.
Simmer for about three hours until tender or place in an oven preheated to 140°C. In the last half hour, incorporate mushrooms and baby onions. Season to taste and serve hot, garnished with parsley.
Boeuf à la Bourguignonne is not merely a dish but a savory embrace of Burgundy’s rich culinary tradition. This ultimate lusty dish showcases the region’s heart, inviting everyone to enjoy its full-bodied flavors.
