Boeuf Bourguignon - 1

Recipe Ingredients

2 tablespoons	30ml	Salad or peanut oil
2		Fatback
1 1/2 cups	165g / 5.8oz	Carrots - diced
2 lbs	908g / 32oz	Rump roast - cut into 1/4-in
2 lbs	908g / 32oz	Onions (medium)
1		Garlic - minced fine
2		Shallots - finely chopped
1/2 lb	227g / 8oz	Mushrooms - chopped
1/2		Burgundy wine
1/3 cup	78ml	Cognac
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

Recipe by: The New York Times Cookbook 1. Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback.

2. Add the diced carrots and cover them with a single layer of one-third of the sliced beef. Sprinkle with salt and pepper.

3. Sprinkle the meat with half the onions, garlic, shallots and mushrooms.

4. Cover with a layer of half the remaining beef and sprinkle with more salt and pepper.

5. Add the remaining onions, garlic, shallots and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of fatback.

6. Pour the burgundy and cognac over all.

7. Season with additional salt and pepper.

8. Place the casserole over high heat and, when it begins to simmer, cover and lower the heat. Cook 3 1/2 hours.

9. While the casserole is cooking the liquid should barely bubble.

Source:
Black Kettle

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