Beef bourguignon

Boeuf bourguignon is a meat dish from the Burgundy region in France. It is named after its two main ingredients: beef (le boeuf ) and burgundy wine (le vin bourguignon ). The Burgundy region is known for cattle, especially the Charolais breed, and the wine, at about the Cotes de Beaune.

Preparation

For boeuf bourguignon beef pieces in red wine, veal stock are simmered together with mushroom sections and a bouquet garni. After two thirds of the Schmorzeit the braising liquid is durchpassiert and then supplemented with sautéed in butter mushrooms, diced bacon and glazed onions.

À la bourguignonne in the classic international cuisine

In the classic international cuisine of the additional à la bourguignonne (on Burgundy style ) denotes a garnish to meat dishes, in which the meat with red wine braised or quenched and served with glazed baby onions, fried bacon and fried in butter mushrooms. Known preparations Burgundy style are, entitled to a beef stew and braised oxtail, where the braising demi-glace will be added.

Trivia

New awareness has received the boeuf bourguignon by the movie Julie & Julia, which revolves around the hobby cook Julie Powell and her blog and boeuf bourguignon in the one of the main dishes is.