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Boeuf bourguignon servie avec des pâtes.jpg

Beef bourguignon (especially American English, pronounced /ˌbiːf ˌbʊərɡɨnˈjɔːn/) or bœuf bourguignon (especially British English, pronounced /ˌbɝːf ˈbʊərɡɨnjɔːn/[1] or French pronunciation: [bœf buʁɡinjɔ̃]), also called beef Burgundy and boeuf à la bourguignonne[2], is a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. Traditionally the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used anymore. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.

Contents

History

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.[citation needed]

Over time, the dish became a standard of French cuisine. The recipe that most people still follow to make an authentic boeuf bourguignon was first codified by Auguste Escoffier.[3] That recipe, however, has undergone subtle changes, owing to changes in cooking equipment, and available food supplies.

Alternate spellings

  • bœuf à la bourguignonne[4]
  • bœuf bourguignon (Le Cordon Bleu Professional Cooking, Wayne Gisslen, Fifth Edition, 2003)
  • beef bourguignonne (spelling found for example in Food Lover's Companion, Sharon Tyler Herbst, Third Edition, 2001)[5]

Notes and references

  1. ^ http://www.askoxford.com/concise_oed/boeufbourguignon?view=uk
  2. ^ http://dictionary.infoplease.com/boeuf-bourguignon
  3. ^ Info and history on boeuf bourguignon on the Saltlake magazine website
  4. ^ http://dictionary.infoplease.com/boeuf-bourguignon
  5. ^ Bourguignonne is the French feminine adjectival form of Bourgogne, Burgundy. Beef, boeuf in French, is masculine in that language, and therefore bourguignon, the masculine form, is correct usage. Reference, Wiktionnaire

sauté de bɶuf à la bourguignonne

See also

External links








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