Boeuf Bourguignon – Beef in Red Wine

Boeuf bourguignon (or simply “bourgignon”) has long been the classic Sunday roast in the region. Every chef and cook has their own recipe. The constants are the beef and red wine from Burgundy, to which Bresse belongs. So, for example, you can fry the meat in rendered bacon fat and add mushrooms and fresh pearl onions instead of carrots (or in addition).

Cut the beef into pieces of about 5 cm. Remove the skin from the onions and cut them. Sauté the meat in butter and oil in a heavy dish. This takes about 10 minutes. Add the onions and sauté until they are translucent. Mix in flour and paradeis pulp, extinguish with red wine. Boil off the drippings.

Add bay leaf seasoning, season with salt, season with pepper and pour enough water to just cover the meat. Steam in a closed saucepan on a low flame or in a heated stove at 170-180 °C for 60 min.

In the meantime, remove the peel from the carrots and cut them into coarse strips.

When the hour is up, add the carrots to the meat and steam for another 90 min. The whole cooking time should be 2 1/2 hours. Chop the parsley and sprinkle over the finished dish, which is best served directly from the Reindl.

Tip: – Bourguignon is excellent when reheated. Some cooks claim that it tastes even better then. Braise it in the first round altogether

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