boeuf bourguignon a la Bourdain

some ingredients for the recipe

you guys HAVE to make this. It’s not fattening, its fun to make and say, and it will feed your family for two marvelous days. I’m BEGGING you to make this!

pg 202-3, Les Halles Cookbook

2# paleron of beef, cut into 1″ pieces (I had access to sirloin from a butcher shop, so that’s what I used)
salt and pepper
1/4 c olive oil (not necessarily evoo…you’re cooking with it…)
4 onions, thinly sliced (I used plain old white ones…)
1 c red Burgundy wine (I used two cups)
6 carrots, cut into 1in pieces
1 garlic clove
1 bouquet garni
2 tbps flour
a little chopped flat parsley

I added: *some homemade stock I had in the freezer, but if you have demi-glace, USE IT!
*about two tbsp red wine vinegar

EQUIPMENT: a dutch oven or big pot; wooden spoon; large spoon or ladle

make sure you can stay close to the stove; I had three kids climbing the walls while I made this, so don’t feel like you have to be all calm and perfect…put on some seriously loud cooking music, shake your groove thang and…

“season the meat with salt and pepper. In the dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches- NOT ALL AT ONCE!- and sear on all sides until is is well browned (not gray). You dump too much meat in the pot at the same time and you’ll over crowd it; cool the thing down and you won’t get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the ear to medium high until the onions are soft and golden brown (about ten minutes). Sprinkle the flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all the really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.”

“Return the meat to the pot and add the carrots, garlic, and bouquet garni. Add just enough water (and the stock or demi-glace if you have it) so that the liquid covers the meat by one third-meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break apart with a fork tender).”

“You should pay attention to the dish, meaning check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is n ot sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the copped parsley [(add vinegar at this point, if you plan on it)] to the pot and serve.”

“This dish is much better the second day. Just cool the stew down in an ice bath, or on your countertop (the Health Department is unlikely to raid your kitchen). Refrigerate overnight. When time, heat and serve. Goes well with a few boiled potatoes. But goes really well with a bottle of Cote de Nuit Villages Pommard.”

Bourdain, Anthony (2004). Les Halles Cookbook; New York: Bloomsbury; pgs 202-3.

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