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KITCHEN
THE MEAL Beef Bourguignon with Buttered Potato Purée
Beef Bourguignon 500g beef chuck, cubed into 3 cm pieces 1 c. veal stock 1 bottle red Burgundy wine 3 / 4 c. tomatoes, peeled and diced 1 / 2 c. leeks, halved, sliced and rinsed 3 / 4 c. onion, thinly sliced 2 garlic cloves, germ removed and sliced 2 tsp canola oil Salt and pepper to taste
Photo by Ian McCausland
Boeuf Bourguignon is a traditional French peasant dish that has been refined by generations of gourmands, culminating in what is now a standard of French haute cuisine. Traditionally, tough cuts of beef were simmered in hearty Burgundy red wine to tenderize the meat, but the standard recipe in France now specifies that the beef should come from the high-quality white Charolais cattle that dot the Burgundy landscape.
Since Charolais beef is so difficult to source in Winnipeg, Chef Joel Lamoureux chose to work with chuck; in his words,“ If it’ s good enough for Julia Child, it’ s good enough for me!” If you have the time, this dish is best prepared a day or two in advance. The meat will soak up some of the braising liquid and will only gain in flavour. To join the Test Kitchen experiment, meet Joel at Banville & Jones on Thursday, October 14 to recreate this recipe and indulge your palate with the wines chosen by our wine experts, Gary, Karen and Darren( see page 50 for more details on Banville & Jones’ s food and wine events).
Season the beef on all sides with salt and pepper. Preheat a heavy-bottomed pan( I prefer cast iron), add the canola oil, and sear the cubes of beef on medium-high heat so they are evenly browned on all sides. Depending on the size of your pan, you may have to do this in batches. While searing the meat, slowly sauté the onions, leeks, and garlic on low heat in an enamel, cast iron, or Dutch oven-style pot until golden brown. Add the tomatoes to the onion mixture and continue cooking on low until the dish is reduced to a paste. Add the seared meat, veal stock, and sachet( see below) to the pot with enough red wine to cover the meat. Bring to a simmer, cover, and place the pot in an oven preheated to 350 º F.
When preparing this dish, do not boil the meat; keep the braise at a slow simmer, checking periodically and adjusting the temperature if needed. While the meat is braising, prepare the garnish( see below).
Braise the beef for approximately 3 hours, until it is fork tender. When a fork pierces the meat with little resistance, it is ready. Once tender, remove the meat with a slotted spoon and add the garnish. Simmer until the liquid has reduced by half and thickened slightly. Return the meat to the pot, remove the sachet, season, and enjoy!
Sachet 3 bay leaves 2 springs each of thyme, savory, and rosemary 1 tsp peppercorns 4 x 4cm square of cheese cloth 6cm length of twine
Place all ingredients in the centre of the cheesecloth. Fold the four corners over the herbs and tie tightly with twine.
Garnish 2 / 3 c. side bacon, in 1 / 2 cm cubes
Continued on page 55 www. banvilleandjones. com 53