Boeuf bourguignon

The beef, browned and buried in wine, the stock, the mirepoix and the herb, and braised at the gentle 90–95 °C hold until it pulls from the bone with a twist. The pearl onion and the mushroom come in the last 30 min, and the sauce is reduced to the glaze before the plate is set. The dish is the braise and the stock, in one pot, and the one that the meat temperature article's slow world does for the collagen.

Origin

Burgundy — the braise, as the dish is named for

Difficulty

4 / 5

Servings

4

Prep

45 min

Cook

2.5 hrs

Total

~3 hrs

The page is the braising article, on the beef end, with the stock article's veal stock doing the half the wine does not. The meat temperature article's slow world — the collagen, in its own time, at the temperature the braise holds — is the one that does the pull, and the braised short rib is the neighbor on the bone, in this dish the bone is in the pot, and the onion soup article's onion, in this dish the pearl onion, done in the braise instead of the soup.

Equipment

• A heavy-bottomed pot, 4.5 L, with a lid that sits tight — the braising pot is the one the braise is in, and the lid is the half that keeps the steam in, and the braise, the one the meat temperature article is about, in the pot
• A fine sieve, for the sauce, the stock article's own sieve, in this dish for the glaze, and the pearl onion, and the mushroom, and the herb, all of it, before the plate is set
• A wide, heavy pan, for the browning, the frying article's own pan, in this dish doing the braise article's first move, the brown, before the wine

Ingredients

• 1 kg of the beef, the chuck, the bone in — the meat temperature article's slow cut, and the one the braising article is tuned on
• 100 g of the bacon, the lardons, the 5 mm thick, the braising article's own lardons, in this dish the one that does the fat the braise needs
• 200 g of the pearl onion, the outer skin on, the onion soup article's onion, in this dish the pearl, done in the braise instead of the soup
• 200 g of the mushroom, the cremini, sliced the 5 mm thick, the mushroom tagliatelle article's own mushroom, in this dish the braise instead of the pasta
• 2 carrots, the middle, 2 cm thick
• 500 ml of the wine, the red, the Burgundy if you have it, the one the dish is named for, and the ragu bolognese article's wine, in this dish the braise instead of the ragu
• 300 ml of the veal stock, the stock article's own stock, in this dish the half the wine does not do
• 1 onion, the yellow, sliced the 5 mm thick, the stock article's mirepoix, in this dish in the pot
• 2 cloves of garlic, the outer skin on, crushed
• 2 sprigs of thyme, and 1 bay leaf, the bouquet garni
• 1 tomato, grated, or 1 tbsp of the tomato paste, the ragu article's own tomato, in this dish the braise instead of the ragu
• 1 tbsp of the sugar, the palm if you have it, the sauces 101 article's own sugar, in this dish the glaze instead of the nappe
• A small pinch of salt, and a small pinch of black pepper, the sauces 101 article's own register

Method

1. The brown. The beef, cut in 4 cm pieces, the bone in, and the wide, heavy pan, hot, and the oil, and the beef, browned in the 2–3 min of the frying article's own pull, the outside, the meat temperature article's fast side, done on the bone before the wine. The bacon, lardons, into the pan with the beef, the braising article's own lardons, in this dish the first of the pot, and the fat, rendered, is the one the braise does its work in.
2. The wine, and the stock. The beef, and the bacon, out of the pan, into the pot, and the wine, into the pan, the ragu article's wine, in this dish the braise instead of the ragu, and the pan, the sauces 101 article's own deglaze, the fond, the one the pan heat article is about, in this dish the half the wine does in the pot. The stock, the stock article's own veal stock, into the pot with the beef, and the wine, and the mirepoix, and the garlic, and the tomato, and the bouquet garni, and the pot, set, waits until the water, in the pan, is at its window.
3. The braise. The pot, covered, into the oven, the 90–95 °C hold, the braising article's own hold, and the 2.5 hrs until the beef, the meat temperature article's slow world, pulls from the bone with the faintest twist, and the collagen, the one the meat temperature article is about, is the one that does the pull. The pearl onion, and the carrot, and the mushroom, into the pot, in the last 30 min, the onion soup article's pearl, and the mushroom, in this dish the braise, and the lid, off, for the 15 min of the sauces 101 article's own reduction, the glaze, the one the ragu article does in the pot, in this dish the braise, and the sauce, reduced to the sauces 101 article's own nappe, is the one that does the telling.
4. The plate. The beef, and the pearl onion, and the mushroom, and the carrot, out of the pot, into the wide bowl, and the sauce, the stock article's own veal stock, reduced, over the beef, and the herb, the bouquet garni, out, before the plate is set. The ragu bolognese, as the half of the Italian section that does the wine in the ragu, and the braised short rib, as the neighbor on the bone, are the two that the bourguignon sits beside on the table, and the bechamel the half of the restaurant section that does the braise article's register, on the same plate.

Common failures

• The beef, dry, with the bone still red. The time, too short, or the heat, too hard — the collagen, the one the meat temperature article is about, not yet in its window, and the pull, the faintest twist, is the one that missed. The 90–95 °C hold, and the 2.5 hrs, and the pull, on the meat temperature article's own slow world, are the three marks that keep the bone in its window, and the one that is red at the bone when the plate is down is the one that ran the time too short or the heat too hard.
• The sauce, thin, with the glaze not read as glaze. The reduction, the sauces 101 article's own nappe, not reached, and the sauce, the one that runs, is the one the beef does not carry with it. The lid, off, and the 15 min of the ragu article's own reduction, and the spoon, drawing the slow, visible line, are the two that do the telling, and the sauce, reduced to the glaze, is the one that stays on the beef as it is lifted.
• The pearl onion, soft, with no sweet read as sweet. The pearl, the onion soup article's own pearl, cooked too long, and the one that is soft, and flat, is the one the braise does not do on its own. The 30 min of the last 30 min, and the pearl, the outside just set, and the center, the faintest give, is the one that does the half the braise does not do on its own.
• The mushroom, raw in the center, with the braise not read as braise. The mushroom, the 5 mm slice, cooked too short, and the one that is raw in the center is the one the braise does not do on its own. The 30 min of the last 30 min, and the mushroom, the outside just set, and the center, the faintest give, is the one that does the half the braise does not do on its own.

Variations

• The short rib: the beef, the bone in, and the braise, the braised short rib, and the meat temperature article's slow world, on the same register of the restaurant section, with the sauce, the stock article's own veal stock, reduced, over the rib.
• The wine, the white one: the braise, with the ragu article's wine, in this dish the white, and the stock, the stock article's own chicken stock, instead of the veal, is the French section's register, on the same braise.
• The pearl, the small one: the onion soup article's pearl, in this dish the braise, and the mushroom, the mushroom, and the carrot, on the same braise article's own register, with the sauce, the stock article's own reduction, over the plate.

What to serve with it

The baked potato, as the half of the restaurant section that does the starch, and the baguette, as the half that does the bread, on the same register of the braise article. The bechamel, as the half of the section that does the braise article's register, and the onion soup, as the half that does the pearl, are the two that the bourguignon sits beside on the table. The tea, hot and unsweetened, is the one the sauces 101 article's glaze does its work against, and the plate, with the pear and the mushroom, is the dish as it is.

Braising · Stock · Meat temperature