6. Februar 2011

Week 44/52: Boeuf Bourguignon

I felt a bit French and thus forced to open my French Basics cookbook. And look what I found: Boeuf Bourguignon.

For ages I had wanted to try this, but as the geek and I are only the geek and I, I thought that I should wait for guests to feed a few more than just the geek and I. Unfortunately, the guests cancelled due to illness and we were left with lots of meat. Again.

Here we go:

1 kg beef, cut into 4cm cubes
1 onion, sliced
1 carrot, sliced
4 Tsp fresh parsley (or 1-2 Tsp dried parsley)
1/2 l red wine (preferably from Burgundy)
2 Tsp Cognac
1 tsp peppercorns
2 cloves
1 bay leave
2 Tsp oil
2 Tsp butter
1 Tsp flour
1/4 l red wine (preferably from Burgundy)
150 g bacon, chopped or sliced
400 g mushrooms, cut only if very large
250 g onions,cut into quarters
baguette or potatoes and vegetables of your choice

Now take the meat and either cut it up into squares or use the ready-cut goulash meat, you lazy thing. In a large pot or bowl, marinate it overnight with the the sliced onion, carrot, parsley, wine, Cognac, peppercorns, cloves and the bay leave.

On the next day, take the meat out of the marinade, dry it with a paper towel and fry it in butter and oil for a few minutes.

Take the meat out of the fat and stir in one Tsp flour. Deglaze with the marinade and add the meat again. Slowly cook over low heat for 3 hours. Every once in a while, add some wine. Altogether, about 250 ml.

In a pan, fry the bacon. The recipe said "slices of bacon" but our fridge disagreed.

Meanwhile, cut mushrooms and onions. I had very large mushrooms, so I cut them up a bit. If you have small ones, just leave them as they are and drink some wine.

Add onions and mushrooms to the bacon and fry for about 5 minutes.

Take the meat out of their bath and add them to the mushroom-onion-mix and let it sit for as long as you need to strain the meat sauce into a bowl.

Forgot about the vegetables? Then quick now, the meat is just about done. We had decided in favor of some cauliflower, but left with just the two of us, we'll be eating cauliflower for a very long time now. Plus, it was too mild for the dish, something more tasty would have been better.

Instead of baguette, we made some potatoes under the grill. Just pour some olive oil onto a baking sheet, add salt and rosemary and bake for about 15-20 minutes. Great.

The good think about Boeuf Bourguignon: no worries about drink decisions and red wine practically poeurs itself into your glass. All in all, our new love looked like that. And what can I say? It was highly appreciated. Even though there was that cauliflower misdecision. Next time...

Guten Appetit!