Beef Burgundy from the 60's
In the early 1960's, you tried to be modern: TV dinners were in vogue.
The backlash to this was Julia Child in the late '60's (and on), whose
recipes at that time were true to French tradition, and seemingly
endlessly long. Luckily, Beef Burgundy doesn't have to be prepared all
in one day. The flavors of the finished product are even better when
served the next day. Time can be on your side, just like with a good
Break this recipe down into its parts. Plan to serve it on a day you
have time to enjoy the food, your dinner companions, and the wine.
Please note: this recipe is not an attempt at a really authentic Boeuf
Bourguinon, just as our Cabernets do not try to exactly replicate a
Bordeaux red. We are whom we are, where we are, after all, and good in
our own way.
4 ounces pancetta
3 pounds beef
3 cups red wine
2 cups beef stock, or bouillon
1 T tomato paste
3 cloves garlic
1/2 tsp thyme, dried
1 bay leaf
Cut the pancetta into matchstick size, 1"x1/4". Place in heavy skillet,
cook to render fat. Remove pancetta. Cut beef into 2-3" cubes,
brown in same skillet as pancetta using rendered fat and olive oil if
needed. May need to do this in several steps. Place in ovenproof, 4-qt.
casserole. Drain skillet of fat, add wine to skillet, and stir to
incorporate browned bits of flavor in the pan. Add wine to beef and
pancetta, add stock to cover all meats. Add rest of ingredients.
Cover, place in 325 degree oven for approximately 3 hours until beef is
fork tender.Break point if necessary. Just refrigerate and reheat next
1 pound mushrooms
1 T olive oil
24 cipollini, small white onions
1 T butter
Clean mushrooms, remove tough stems, cut into quarters. In skillet,
melt butter with olive oil until hot. Add mushrooms and quickly sauté about 3 minutes.
Cook in boiling water until outside peel loosens. Remove peel. Cut x
into root. Melt butter in heavy large saucepan, add onion, cover with water, cover pan, and simmer
until tender, about 30 minutes.
Assemble: drain beef, keeping liquid. Using 2 1/2 cups (add more stock
if you don't have enough). Drain liquid from onions. Make a roux with:
2 1/2 cups beef liquid, as above
All onion liquid
Melt butter, add flour, slowly add liquids, using wire whip to blend to
Add mushrooms and onions to beef, pour sauce over, stir and heat slowly
to serving temperature. Serve with wide egg noodles combined with the
beef, or garlic mashed potatoes on the side.