Beef Bourguignon
It is a basic French dish that was set by Roland Chapelle as the first test for his first-year class. Famed as a national treasury dish in France, the Beef Bourguignon originated from peasantry. Video: https://www.youtube.com/watch?v=AzPPylZ8k0Q
Ingredients
| — | Beef |
| — | Onion |
| — | Mushrooms |
| — | Butter |
| — | Honey (To tenderize beef quickly) |
| — | Carrots |
| — | Cauliflowers |
| — | Bouquet Garni |
| — | Salt |
| — | Pepper |
| — | Garlic |
Instructions
Real Facts: Beef Bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely, the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way. Over time, the dish became a standard of French cuisine. The recipe most people still follow to make an authentic beef bourguignon was first described by Auguste Escoffier. That recipe, however, has undergone subtle changes, owing to changes in cooking equipment and available food supplies. Julia Child's Mastering the Art of French Cooking describes the dish, sauté de boeuf à la Bourguignonne, as "certainly one of the most delicious beef dishes concocted by man"
From http://shokugekinosoma.wikia.com/wiki/Boeuf_Bourguignon