2414 Pièce de Boeuf à la Bourguignonne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lard the piece of beef along the fibres with large strips of salt pork fat which have been marinated in a little brandy, then marinate the whole piece in red wine with the usual vegetables and herbs for 2 to 3 hours.

Drain and dry the beef well, fry to colour on all sides in butter and place in a braising pan with the fried vegetables. Just cover with the liquid from the marinade plus some veal gravy and 2 dl (7 fl oz or U.S. cup) Sauce Espagnole per 1 litre ( pt or U.S. cups) of total liquid. Add a Bouquet garni and some mushroom trimmings, bring to the boil, cover and braise in the oven in the usual manner.

When the meat is two-thirds cooked transfer it to another pan and surround with some button mushrooms cooked in a little butter, button onions browned in butter and batons of streaky bacon, blanched and fried a light brown in butter. Pass the cooking liquid through a fine strainer over the beef and garnish and complete the cooking in the oven.

When ready, remove the beef, glaze it in the oven and serve whole or in slices with its garnish, covered with the sauce which has been reduced if necessary.