Boeuf Bourguignon à l’Ancienne

Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The Cooking of Burgundy and the Lyonnais

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

When he makes a ‘bourguignon’, Chef Chambrette roams the market like a hunter, seeking out just the right pieces of lean, dark meat with plenty of connective tissue to dissolve during cooking and enrich the sauce. In Britain a good cut to choose would be chuck steak. I’ve also cooked oxtail ‘à la bourguignonne’: it takes about five hours and a wonderfully rich sauce results. Whichever meat you use, the secret of a really good flavour is to take the time to brown the ingredients thoroughly.