espero que não falte nenhum pedaço nos cadaveres nem que o anfitrião tenha
servido um Bouef Bourguignon nesta noite, senão, parodiando a arte, teremos
um roteiro para: Advinhe Quem Voce Jantou, dirigido por Lecter. ( black,
black...)
http://en.wikipedia.org/wiki/Beef_Bourguignon
Bourguignon From ArticleWorld
*Beef Burgundy* or as the French say, *Bœuf Bourguignon*, is a hearty beef
stew. It originated in the French region of Burgundy, thus giving the stew
its name. Traditionally a robust, satisfying dish made with the red wines of
the Burgundy region, it went a long way in feeding the lower classes before
turning into one the world's leading French dishes.
Contents [hide javascript:toggleToc()]
- 1 The winehttp://www.articleworld.org/index.php/Beef_Bourguignon#The_wine
- 2 The beefhttp://www.articleworld.org/index.php/Beef_Bourguignon#The_beef
- 3 The
aromaticshttp://www.articleworld.org/index.php/Beef_Bourguignon#The_aromatics
- 4 Bobby Flay's Beef Bourguignon with
Pappardellehttp://www.articleworld.org/index.php/Beef_Bourguignon#Bobby_Flay.E2.80.99s_Beef_Bourguignon_with_Pappardelle
- 4.1
Ingredientshttp://www.articleworld.org/index.php/Beef_Bourguignon#Ingredients
- 4.2 Methodhttp://www.articleworld.org/index.php/Beef_Bourguignon#Method
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The wine
Beef Bourguignon is different than other stews due to the distinctive
infusion of red wine. Although Burgundy was the customary wine of choice, as
the dish became better known outside the Burgundy region, other red wines
like Beaujolais and Cabernet Sauvignon also became widely used. Today more
and more chefs, professional and home cooks alike, are using Pinot Noir or
Merlot.
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The beef
The second most important ingredient in a good Beef Bourguignon is, of
course, the beef. Since this stew cooks for a very long time, it is best to
have a cut of meat that:
- will hold up under a long period of heat exposure.
- has enough marbling or connective tissue that will melt down during
the cooking process to add fantastic flavor.
Some of the best cuts for Beef Burgundy include:
- chuck roast
- bottom round
- brisket
- shank
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The aromatics
Almost any vegetable or aromatic can be used in this stew, but traditionally
the dish consists of:
- mushrooms
- carrots
- onions
- garlic
- bay leaves
- bacon
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Bobby Flay's Beef Bourguignon with Pappardelle
*Serves 4*
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Ingredients
- 3 lbs bottom round, cut into 1-inch cubes
- 1 cup all-purpose flour
- 4 ounces slab bacon, cut into small dice
- 1 medium onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, coarsely chopped
- 1 bay leaf
- 4 sprigs fresh thyme
- 4 springs fresh parsley
- 4 cups low-sodium beef stock
- 2 cups dry red wine
- Salt and pepper
- Canola oil
- ½ pound cremini mushrooms, quartered and sauteed
- ½ pound pearl onions
- 2 tbls chopped parsley
- 1 tbls chopped fresh thyme
- 1 pound pappardelle, cooked to al dente
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Method
Preheat oven to 350 degrees F. Season beef with salt and pepper and dredge
in flour, tapping off excess. Place bacon in a large Dutch oven over medium
heat and cook until the bacon is golden brown and fat is rendered. Remove
bacon to a plate and set aside.
Raise the heat to high, add a tablespoon of canola oil to the bacon fat and
begin browning beef in small batches, adding oil as needed, until all meat
is cooked, set beef aside.
Add more oil to the pan, if needed, and cook onions, carrot and celery until
transparent. Add the garlic and cook for one minute. Return the beef to the
pan along with the herbs, beef stock and wine. Season with salt and pepper
and bring to a boil over high heat. Cover the pot and place in the oven
until beef is fork tender, about 2-3 hours.
Remove the beef from the pan and set aside. Strain the cooking liquid
through a fine mesh strainer, and place the strained liquid into a medium
saucepan. Bring to a boil and cook until slightly thickened. Return the
beef, along with the bacon, onions, and mushrooms to the liquid. Stir in the
chopped herbs and season with salt and pepper.
Serve over the pappardelle.
*Bobby Flay* is a celebrity chef on the Food Network, cookbook author, and
chef/owner of the Mesa Grill and Bolo restaurants in New York City.
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