Ingredients
-
-
6
-
1
-
3
-
1
-
1
-
1
-
1/4
-
2
-
3
-
-
-
-
-
Directions
Boeuf Bourguignon a La Julia Child, This is the classic, adapted from “Mastering the Art of French Cooking.” A wonderful dish, raising the simple stew to an art form and quite simple to make — even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink — not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce., I realize that you’re well intentioned, but there is no extra virgin olive oil in this recipe. The recipe calls for ‘oil’, which at that time in the United States would have most likely been, soya bean oil packaged as ‘Vegetable’ oil. Americans have been trained incorrectly to cook with extra virgin olive oil. It’d be like adding Beluga caviar to fish stock just for it’s salty flavor. The fact is, extra virgin olive oil is used very rarely to saute. Escoffier, the chef who invented Boeuf Bourguignon and the most important chef that ever lived, used lardons strips of pork belly or fatback that are salt cured, NOT smoked sauteed in butter. That’s your cooking medium. Extra virgin olive oil is a condiment not a medium. I would compel the author to change the ingredients.
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Steps
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1
Done
|
First Prepare the Bacon: Cut Off the Rind and Reserve. |
|
2
Done
|
Cut the Bacon Into Lardons About 1/4" Thick and 1 1/2" Long. |
|
3
Done
|
Simmer the Rind and the Lardons For Ten Minutes in 1 1/2 Quarts of Water. |
|
4
Done
|
Drain and Dry the Lardons and Rind and Reserve. |
|
5
Done
|
Pre-Heat the Oven to 450f. |
|
6
Done
|
Put the Tablespoon of Olive Oil in a Large 9" - 10" Wide, 3" Deep Fireproof Casserole and Warm Over Moderate Heat. |
|
7
Done
|
Saute the Lardons For 2 to 3 Minutes to Brown Lightly. |
|
8
Done
|
Remove to a Side Dish With a Slotted Spoon. |
|
9
Done
|
Dry Off the Pieces of Beef and Saute Them, a Few at a Time in the Hot Oil/Bacon Fat Until Nicely Browned on All Sides. |
|
10
Done
|
Once Browned, Remove to the Side Plate With the Bacon. |
