Bœuf à la Bourguignonne

Name: Bœuf à la Bourguignonne
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 1 calf’s foot, split (optional); 3 pounds top side or top rump of beef; 1 bouquet garni (1 sprig thyme, 1 bay leaf, 1 stalk celery, 2 sprigs parsley); 1 clove garlic; sugar; lemon juice; chopped parsley; 1 tablespoon butter; 18 button onions; 12 button mushrooms; 4 tablespoons butter; salt and freshly-ground black pepper; 4 tablespoons cognac, warmed; 1 tablespoon flour; 2 carrots; 1 leek; 1 Spanish onion; 4 shallots; 4 tablespoons olive oil; flour; beef stock or water, to cover; ½ bottle good red burgundy; ¼ pound salt pork, diced

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

3 pounds top side or top rump of beef
flour
4 tablespoons olive oil

Method

Cut beef into large cubes; remove fat and roll cubes in flour. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large frying pan and sauté diced salt pork until crisp and brown. Remove pork fro