There’s no point beating around the bush. Making this rich, wonderful Burgundian classic takes time. And the ingredients look daunting. There are mushrooms, lardons, pearl onions and beef, all needing to be browned. There are sauces to reduce and strain, trotters to be hewn in half, fat to be skimmed. But none of it actually requires masses of skill. It takes a good few hours to prepare, and is best eaten the next day.
I once cooked it for 30 people, and the house stank of browned e