Paul Bocuse’s Boeuf Bourguignon2019-05-31
Paul Bocuse’s Boeuf Bourguignon
About this recipeIf you visited France, you must have tasted Boeuf Bourguignon in restaurants : that's a favorite dish among French people and tourists
A beef stew marinated with herbs, vegetables and red wine which makes it delicious, intense and unique
I tried multiple recipes, and as often, Chef Paul Bocuse's recipe is one of the best
I also give you a bunch of helpful advice... that I understood over the years to perfect this French dish. A way to remember my native country, when I feel a bit lost and too far away from France, in Los Angeles, my new home...
Source of the recipeA recipe from the book "Paul Bocuse: The Complete Recipes".
To purchase online, see HERE
Modifications to the original recipeI modified a few things...
For 6 servings
1 ½lbs Beef (700 grams)4.5 Shallots3 Tablespoons Butter (45 grams)½ Cup Bacon (93.7 grams)3 Carrots1 ½ Celery Stalkssome Thyme¾ Laurel (Bay) leaf1 ½ Cup Parsley (93.7 grams)7.5 Peppercorns¾ pinch of Salt¾ tablespoon of Flour¾ tablespoon of Tomato Paste3 ¼ Cups Red Wine (0.75 Liter)3 ⅓ Cups Water (0.75 Liter)3 Tablespoons Cognac or Brandy (45 grams)3 Garlic Cloves¾ Orange Peelsome Button Mushrooms
For 4 servings
1 lbs 2 oz Beef (500 grams)3 Shallots2 Tablespoons Butter (30 grams)⅓ Cup Bacon (62.5 grams)2 Carrots1 Celery Stalksome Thyme½ Laurel (Bay) leaf1 Cup Parsley (62.5 grams)5 Peppercorns½ pinch of Salt½ tablespoon of Flour½ tablespoon of Tomato Paste2 Cups Red Wine (0.5 Liter)2 ¼ Cups Water (0.5 Liter)2 Tablespoons Cognac or Brandy (30 grams)2 Garlic Cloves½ Orange Peelsome Button Mushrooms
You will need...
Also, you need to serve a meat that is "falling off the bones" (even if there is no bone !) : What I mean is that the meat must be so tender that you don't need a knife to cut it : it almost melts in our mouth. To get this, you will need to cook for a long time, on a very low heat. You will also need to be patient, and to not eat the dish after cooking, Instead, you will need to refrigerate a few hours, then cook again, then refrigerate, then finally cook : that way, the tastes develop, and the meat becomes even more tender : While it seats in the fridge, the wine sauce continues to "break" the tissues of the meat.
Carrots(4) and cut them into sticks of 2" (or 5 cm)
9. Wash the
Celery Stalks(2), remove the outer fibers
10. Add to the cast-iron pot (Dutch Oven)
Red Wine(4 ¼ Cups or 1 Liter) and the
Water(2 ¼ Cups or ½ Liter) little by little
21. For your information... some chefs like Thomas Keller recommend to boil the wine in a saucepan before adding it to the pot (to make it less tanic)
31. Place in the fridge
The next day
The result and the pix
Cooking with the same Chef ?
All recipes of Paul Bocuse
Recipes from the same Book!
All recipes from the book "Paul Bocuse: The Complete Recipes"
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