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"
Cooking with the same ingredients ?
What else to cook with Beef
What else to cook with Carrots
What else to cook with Celery
What else to cook with Mushrooms
What else to cook with Cognac
What else to cook with Tomato paste
What else to cook with Diced bacon
What else to cook with Laurel (bay) leaves
What else to cook with Parsley
What else to cook with Red wine
What else to cook with Orange zests
Pierre Hermé’s Pistachio Ice Cream
Alice Waters’ Buttermilk Waffles
The Fabulous Baked Alaska with Grand Marnier
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Jamie Oliver’s Indian Butter Chicken
Jacquy Pfeiffer’s Christmas Sablés Cookies
French Saint-Michel Cookies
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
French Sausage in Brioche (“Saucisson Brioché”)
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Easy and Delicious French Crêpes Recipe
The Bilbao Brunch
Christophe Felder’s Strawberry Tiramisu
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Barbecue Pork Ribs, Highland Park style
Conticini’s Chocolate Pound Cake
Easy Mexican Chicken Tacos
Julia Child’s French Escargots
Lenôtre’s Pistachio Raspberry Cakes
The Coca-Cola Ice Cream (only for my sister)
Bbq Smoked Pulled Pork Tamales
Claudia Fleming’s Stout Gingerbread
The Barbecue Bible
Smoked Cocktails For The Holidays: Barbecue You Can Drink