Boeuf Bourguignon

Photo: flickr user naotakem

Ingredients

2 tablespoons Salad or peanut oil

2 large slices fatback

1 1/2 cups Carrots, diced

2 pounds Rump roast, cut into ¼-in slices

2 mediums Onions

1 clove Garlic, minced fine

2 Shallots, finely chopped

1/2 pound Mushrooms, chopped

Salt, to taste

Freshly ground black pepper to taste

Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback.

Add the diced carrots and cover them with a single layer of one-third of the sliced beef. Sprinkle with salt and pepper.

Sprinkle the meat with half the onions, garlic, shallots and mushrooms.

Cover with a layer of half the remaining beef and sprinkle with more salt and pepper.

Add the remaining onions, garlic, shallots and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of fatback.

Pour the burgundy and cognac over all.

Season with additional salt and pepper.

Place the casserole over high heat and, when it begins to simmer, cover and lower the heat. Cook 3 1/2 hours.

While the casserole is cooking the liquid should barely bubble.

6.0 servings

Thursday, December 10, 2009 - 1:48am

Anonymous