Beef Bourguignon

Ingredients

     Red Wine Reduction

• 
  1 bottle red wine, e.g.: cabernet sauvignon
  
• 1 cup (1 C)  ½ inch diced onions
• 1 cup (1 C)  ½ inch sliced peeled carrots
• 1 cup (1 C)  ½ inch sliced leeks, white and light green parts
• 1 cup (1 C)  ¼ inch diced shallots
• 1 cup (1 C)  ¼ inch diced button mushrooms or mushroom stems
• 3 thyme sprigs
• 6 Italian parsley sprigs
• 2 bay leaves
• ½ teaspoon (½ tsp) black peppercorns
• 3 large garlic cloves smashed with the skin left on

Rib Braise

• 
  2¾ pounds (2¾ lb) 1 inch thick boneless short ribs
  
• Kosher salt
• Fresh ground pepper
• Canola oil
• 1 cup (1 C)  ½ inch diced yellow onions
• ⅔ cup (⅔ C)  ½ inch sliced peeled carrots
• 1½  cup (1½ C)  ½ inch sliced leeks, white and light green parts
• 2 large garlic cloves smashed with the skin left on
• 3 thyme sprigs
• 3 Italian parsley sprigs
• 2 bay leaves
• 4 cups (4 C) veal stock or beef stock

Potatoes

• 8 ounces (8 oz) fingerling potatoes
• 1 tablespoon (1 Tbsp) kosher salt
• ¼  teaspoon (¼  tsp) black peppercorns
• 2 thyme sprigs
• 1 bay leaf
• 2 large garlic cloves smashed with the skin left on

Carrots

• 16 round carrots, peeled
• 1 tablespoon (1 Tbsp) kosher salt
• 1  teaspoon (1 tsp) black peppercorns
• 4 thyme sprigs
• 2 bay leaf
• 2 large garlic cloves smashed with the skin left on

Bacon and Mushrooms

• 4 ounces (4 oz) slab bacon cut into lardons (1½ by ½ inch pieces) or pre-sliced bacon cut into small strips
• 32 small, cleaned button mushrooms caps
• 2 tablespoons (2 Tbsp) unsalted butter
• Kosher salt
• Freshly ground black pepper

    Garnish

• 12 glazed red pearl onions prepared according to Bouchon pg. 326
• 12 glazed white pearl onions prepared according to Bouchon pg. 326
• 2 tablespoons (2 Tbsp) chopped Italian Parsley
• Dijon mustard

Directions

    To Make the Red Wine Reduction:

1. 
   Prepare a pot large enough to complete the braise itself.
   
2. Place the wine and all other reduction ingredients into the pot uncovered.
3. Bring the wine to a boil then reduce the heat and simmer for 45 to 50 minutes.
4. The reduced wine should be similar to a glaze.

    To Prepare the Meat for Braising:

1. 
   Remove any excess fat from the rib meat and cut into 2 inch pieces.
   
2. Season the meat with salt and fresh ground pepper.
3. Heat a separate sauté pan with canola oil.
4. In only single layers, brown the meat pieces on every side.
5. Rest the browned meat on paper towels to remove excess oil.

    To Create the Braise:

1. 
   Preheat an oven to 350 °F.
   
2. Add the vegetables and herbs for the braise to the pot containing the wine reduction.
3. If wanted, place a wet piece of cheesecloth over the reduction and vegetables to create a separation layer for more easily removing the braised ribs.
4. Place the browned short ribs atop the other ingredients in the pot.
5. Add the stock until all the meat is just covered.
6. Cut a piece of parchment into a circle and cover the meat and stock to create a Cartouche.
7. Bring the stock to a simmer over low heat and cover the pot with a fitting lid.
8. Place the pot in the oven and reduce the hear to 325 °F.
9. Braise for 1½ to 2 hours. The braise is finished when the meat is very tender.

    To Cool the Meat in the Cuisson:

1. Remove the meat from the braise and set aside in a re-heatable container.
2. Strain the cuisson, the liquid left after the braise, into a saucepan.
3. Heat to allow fat and impurities to rise then skim and strain over the cooling meat.
4. Refrigerate the meat and liquid for 1 to 3 days.

    To Make the Potatoes and Carrots:

1. Place the potatoes and carrots in separate pans along with their and herbs and seasonings.
2. Fill the pans until the vegetables are covered by 1 inch of water.
3. Bring the pans to a boil and then reduce heat and simmer until the vegetables are tender. The potatoes will take longer.
4. Remove the potatoes and carrots and set aside.

    To Make the Mushrooms

1. Preheat the oven to 375 °F.
2. Bake the cut bacon pieces in a single layer until browned well, stirring after 10 minutes.
3. Drain the cooked bacon on paper towels.
4. Heat a skillet and melt the butter within.
5. Add the mushroom caps and cook over low heat, seasoning with and pepper.
6. Toss and cook the mushrooms until browned and fully tender.
7. Set the mushrooms and bacon aside.

   To Finish the Beef Bourguignon (4 Servings):

1. Preheat the oven to 400 °F.
2. Warm the beef and braising liquid slightly. Room temperature is fine.
3. Place the meet and an amount of the liquid good for serving in a sauté pan in the oven.
4. Heat the meat and liquid, making sure to baste the meat.
5. After the meat is slight warn, add the potatoes, carrots, mushrooms, and the onion (if made) to the pan.
6. Remove when the meat and vegetables are hot.
7. Taste and season the liquid.
8. Serve the meat and garnishes onto plates.
9. Add the chopped parsley to the liquid. 
10. Taste the liquid again, and finish, possibly with some butter, to complete the sauce.
11. Ladle the sauce over the plated meat and garnishes  and top the servings with the bacon.
12. Serve with a side of the Dijon mustard.    

Source — Bouchon
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021