Hi, friends! 👋
Today, I’m taking you on a journey of immersion into the French language with a delicious and typical recipe: boeuf bourguignon. Ready to discover this Burgundian dish that has crossed the ages and flavors? 🍷🍲
Bœuf bourguignon, which originated in the Burgundy region of France, dates back to the Middle Ages when peasants used affordable cuts of beef and seasonal vegetables to concoct simple, nourishing dishes. The version we know today took shape in the 1900s, with the rise of Burgundian cuisine. Thanks to the fame of chef Auguste Escoffier, who included it in his famous cookbook “Le Guide Culinaire” in the 1950s and 1960s, boeuf bourguignon became a classic appreciated the world over for its deep flavor.
Keywords
- Bourgogne
- Viande
- Paysans
- Moyen Âge
- Nourrir
- hiver
- Burgundy
- Meat
- Farmers
- Middle Ages
- Feeding
- winter
Here is a recipe for boeuf bourguignon for 6 people:
Ingredients
- 1.2 kg braising beef (chuck, cheek, etc.)
- 75 cl Burgundy red wine
- 200 g smoked bacon
- 2 onions
- 3 garlic cloves
- 3 carrots
- 1 bouquet garni (thyme, bay leaf, parsley)
- 250 g button mushrooms
- 2 tablespoons olive oil
- salt and pepper
Preparation
- Cut beef into large chunks and marinate for at least 12 hours in red wine with chopped onion and garlic, sliced carrots, and bouquet garni.
- Drain the meat and reserve the marinade.
- Heat the olive oil in a casserole dish and brown the bacon. Add the pieces of meat and brown on all sides.
- Add the vegetables from the marinade (onion, garlic, and carrots) and sauté until lightly browned.
- Pour the marinade and bouquet garni into the pot and bring to the boil. Reduce heat and simmer over low heat for about 2 hours, until meat is tender.
- Meanwhile, clean and slice the mushrooms. Brown in a frying pan with a little olive oil.
- Add the mushrooms to the pan and continue cooking for 30 minutes.
- Remove the bouquet garni and serve hot with potatoes, pasta, or green vegetables.
Exercise
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