Author: Revisions by Laura S. Kirkley
Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic Boeuf Bourguignonne, however, I like to use beef-bone-in-ribs. The bones add richness to the dish.
8 slices, fatty bacon – chopped
il Fustino Tuscan EVOO
3 large fresh Italian parsley sprigs
3 large fresh thyme sprigs
2 large fresh bay leaves – bruised
1 cup, all purpose flour
2 teaspoons, salt
1/2 teaspoon, freshly ground pepper
1/4 teaspoon, ground nutmeg (optional)
6 pounds, beef ribs (bone-in)
2 cups, onions – chopped
1 cup, carrots – diced
6 medium, carrots – 2-inch chunks
1 clove, garlic – peeled and minced
3 cloves, garlic – peeled
1 3/4 cups, beef broth
1 1/2 cups, red Burgundy wine (Beaujolais)
1 pound, Crimini mushrooms – 1/4-inch thick
12 small, shallots – blanched one minute, peeled
- Preheat oven to 325 degrees
- Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use.)
- Tie parsley, thyme, and bay leaves together for bouquet garni.
- Whisk remaining flour, salt, pepper, (optional nutmeg) in medium bowl. Add ribs a few pieces at a time, to seasoned flour and toss to coat.
- Heat bacon drippings in pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 6 minutes per batch. Transfer ribs to bowl after each batch.
- Reduce heat to medium-low. Add chopped onions and diced carrots. Saute until onions soften, 5 to 6 minutes. Add minced garlic and continue saute for 30 seconds.
- Return ribs and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to a boil and cover, transfer to oven and allow to cook until meat is tender, about 3 hours.
- When meat is tender add mushrooms, shallots carrot chunks, and whole garlic cloves. Return to oven and continue cooking for 1 hour.
- Tilt pot and spoon off any fat that rises to the surface.
- Season to taste with salt and pepper.