Slow-Braised Boeuf Bourguignon

Method

1. 1

   Ahead: make the demi-glace. In a medium saucepan over high heat, bring the stock to a boil. Allow to boil and reduce until only ¼ cup of stock remains.

2. 2

   Ahead. Preheat your oven to 300F. Peel the pearl onions. Wash and halve the button mushrooms. Chiffonade the parsley. Cut the parchment paper into a cartouche. Set aside 2 tablespoons of flour and place the remaining flour in a medium mixing bowl.

3. 3

   Cut the bacon into lardons. Dice the beef into 1-2 inch pieces. In a heavy-bottomed, oven safe pot over medium-high heat, heat the canola oil until it shimmers. Dust the beef pieces in the flour. Shake off any excess flour, then brown on all sides in the hot oil. Work in batches to avoid crowding the pot, transferring the browned beef to a plate as you go. Drain off the excess oil into a small bowl.

4. 4

   Add the bacon lardons to the oil and cook until lightly browned, then singer (sprinkle) the flour into the pot with the bacon and cook, stirring, for 2 minutes to form a roux. Turn the heat off of the pot and set aside. Now it’s time to build some delicious flavor!! Turn the heat to medium. Add the brandy or Cognac and deglaze. Use a wooden spoon to scrape up the fond and let the liquid cook to au sec (nearly dry). Once the liquor has reduced, add the bottle of wine, thyme, bay leaf, and demi-glace, and bring to a boil.

5. 5

   Once boiling, turn down the heat to maintain a simmer. Add the beef and cover with the cartouche and lid, then transfer to the oven. While the beef is braising, it’s time to prepare the garnish. Heat a large saute pan over medium-high heat. Add two tablespoons of butter oil to the pan. Once the butter is nice and foamy, add the button mushrooms to the pan and brown quickly over medium-high heat. Once the mushrooms are browned, season with truffle salt or flaky sea salt and transfer to a bowl.

6. 6

   Add two tablespoons of butter to the pan and allow to heat until foamy. Place the pearl onions in the pan, along with a Pinch of truffle salt or flaky sea salt. Cook, stirring frequently, until golden and slightly tender, about 3-4 minutes, then transfer to the bowl with the mushrooms. Once the beef has braised for 2 hours, stir in the pearl onions and mushrooms. Remove the lid, keeping the cartouche on top, and cook for one hour longer (3 hours in total). The cartouche will allow for a gentle evaporation to perfectly thicken the sauce! Once your kitchen smells delicious and the beef has cooked for a total of 3 hours, remove the pot from the oven and allow yourself to take in that delicious aroma!!! Very gently skim any excess fat from the top of the sauce. Adjust the seasoning with truffle salt or flaky sea salt and a few drops of sherry or red wine vinegar to taste.

7. 7

   Serve the delicious Beef Bourguignon garnished with the chiffonade parsley alongside your favorite glass of red wine and some crusty bread. Dig in and enjoy a French classic!!