Beef Burgundy
Today, with all my armor on I mount my trusty steed and head in to battle. Yes it’s me, the Auberge versus the Duke of Bœuf de Bourgogne.
Whatever you feel comfortable calling it…Bœuf Bourguignon, Bœuf a la Bourguignonne, Beef Burgundy or Yankee Pot Roast (not really). It’s a well known French recipe and in its simplest form consists of braised beef, red Burgundy wine, beef broth, garlic, onions, mushrooms and little pieces of lardons.
Today my mission for the Auberge, should I decide to accept it, is to make such a dish in the comfort of my galley kitchen, worn utensils, a few Le Creuset pots and pans, several cases of red wine and my trust food critic, Monsieur Louie. Today it is snowing and my plan for selecting a couple of bottles of good solid red wine from my favorite wine cellars (WCA) I have decided not to go play with all the other nuts on the road and select from my vast collection in my cellar. Moving past a few bottles of Boones Farm and MD 20/20, I settle on a simple easy enough French red. Let’s see what happens.
I have decided to put a spin on this dish by serving it with little red potatoes and Lesieur peas (the little peas in can in other words). I think it will serve well but heck what do I know?
I am finding out, or maybe it’s just me, when following JC and her recipe things seem at one point, to go in overdrive. What I mean is once you get in to her recipe, you don’t relax, have a drink, piece of cheese? Thank you…it’s a sequence from hell and very quickly you realize what you should have prepared ahead of time and what you should have within reach.
I write this during the interegnum provided by JC – in others part 1 is finished and in simmering, mushrooms and pearl onions await their union with the beef
A tout a l’heure mes amis…