Beef Burgundy

Published January 1, 2001.

Why this recipe works:

Our beef burgundy recipe would have to live up to its potential, with satisfyingly large but tender chunks of beef in a sauce brimming with voluptuous wine and infused with aromatic vegetables, garlic, and herbs. For flavor, we rendered some salt pork until crisp and then browned large chunks… read more

Our beef burgundy recipe would have to live up to its potential, with satisfyingly large but tender chunks of beef in a sauce brimming with voluptuous wine and infused with aromatic vegetables, garlic, and herbs. For flavor, we rendered some salt pork until crisp and then browned large chunks of beef chuck roast in the rendered fat. For the braising liquid, we used a combination of canned chicken broth and water, enhanced with a small amount of dried porcini mushrooms and tomato paste. A full bottle of red wine (preferably a Burgundy, but a good Pinot Noir will suffice) was added to the liquid, which we thickened with a roux to finish our beef burgundy recipe.

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Serves 6

If you cannot find salt pork, thick-cut bacon can be substituted. Cut it crosswise into 1/4-inch pieces and treat it just as you would salt pork, but note that you will have no rind to include in the vegetable and herb bouquet. To make this dish a day or two in advance, see “Advance Preparation of Beef Burgundy,” below. Boiled potatoes are the traditional accompaniment, but mashed potatoes or buttered noodles are nice as well.

Ingredients

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