Boeuf Bourguignon {recipe}, Monsieur Marcel Giveaway Winner and Points for Second Place

Boeuf Bourguignon
I know.

Who eats Boeuf Bourguignon at the height of summer when everyone is out in the sunshine grilling chicken and ribs and carne asada and eating bright, crisp green vegetables and freshy refreshing watermelon and peaches and strawberries?!

Who? Who stays inside, challenges the a/c with a burning stove for 2+ hours, then curls up with a steaming hot bowl of wintry comfort…in the middle of July?!

I do. (As does everyone in the southern hemisphere of this planet).

And to Drink, Peru!

I can’t help it. After our (first ever!) trip to France this past spring, I’ve been on a bit of a French kick. You’d think I’d never eaten French food or something, and actually, before going on the trip, I hadn’t had much other than, you know, frounsh bread, frounsh toast and to drink, Peru! At least not the traditional stuff. Not any of the rustic, home-y cooking that we had cruising through the countryside.

Not something like Boeuf Bouguignon.

I know. what kind of food blogger hasn’t eaten Boeuf Bourguignon, a dish from one of the gastronomic motherlands?!

We ate it every chance we could, and it’s a good thing because Boeuf Bourguignon is something like tomato sauce or chili or any food that has as many interpretations as there are cooks who make it. Some were very wine-y, others more beefy. I won’t go into the details of what we ate, where, and how it affected me, as I am saving all that for a grand series of posts about the trip itself, but I do want to share the recipe I used to make my very first (of many) Boeuf Bouguignon.

I Don’t Argue with the New York Times nor with Bacon

The following recipe is out of the New York Times cookbook by way of TheKitchn. I was surprised to see bacon listed as one of the ingredients, as I don’t remember a single lardon of bacon in any of the dishes I had in France, but who am I to question 1) the New York Times and 2) bacon? So I followed it as it was printed.

To be quite honest, the bacon flavor was a little too pronounced. Next time, I’m leaving it out completely, or at the very least, using some other plain, fatty pork. I’m also going to quadruple the amount of carrots because those things turn into tiny nuggets of meltysweet awesomeness in the wine. And over the course of the four days that this dish lasts, those candies of carrots were the things I hunted like buried treasure in the pot.

And that’s actually what the true beauty of this dish is, and what makes it a great dish to make in the summer. You only have to spend two hours cooking it during the cool evening hours of, say, a Sunday. Then all week long, you ladle a single serving portion into a small saucepan, do a 5-minute re-heat and eat. Or you can be like me and just eat it cold out straight out of the original pot with a wooden spoon when no one is looking.

How Do You Say “Winning!” in French?

Speaking of France, don’t we have a shopping totebag filled with a huge haul of gourmet good stuff from that little French market that I love?!

Why am I asking you? Of course we do!

We’re giving the shopping totebag full of delicious little things from Monsieur Marcel to Kate Nadeau! Congrats, Kate! Can’t wait to see/hear/read about all the things you eat and make!

Not-So-Sloppy Seconds

As for the rest of us dear, tote-less TasteSpotters, all is not lost.

While there may be no points for second place in Top Gun, there are second chances to win the exact same tote bag!
Monsieur Marcel Gourmet Market, Los Angeles - shopping tote
The fabulous folks over at Monsieur Marcel are offering you, yes YOU, the exact same totebag filled with all those amazing Monsieur Marcel products we are so (exclamation point!!!) excited about!

Yes, you read me correctly.

A SECOND CHANCE AT FRENCH ROMANCE!

(And French espelette pepper mustard! And French herbes de provence vinegar! And French jalepeño pepper jelly!!! And..and…and!)

How to Enter this Giveaway

Pay attention because you only get one chance for your second chance at French romance. You must do both steps.

1. Like Monsieur Marcel’s Facebook page. 2. Leave a comment on Monsieur Marcel’s wall with what you would do with one of the products from the bag. For example, “I would use the Borracho y Logo Beer Hot Sauce on my scrambled eggs.”

You have one week to enter, until Wednesday, July 13th at midnight pacific time, so go, run, sprint to Monsieur Marcel’s Facebook page before it’s too late!

Au revoir, for now.

We have some Bouef Bourguignon to re-heat…
Boeuf Bourguignon

Boeuf Bourguignon {recipe}

From The Essential New York Times Cookbook, by Amanda Hesser

Serves 6

Ingredients

2 tablespoons vegetable oil
2 large slices salt pork or 6 large slices of bacon (don’t use regular bacon. next time, we’re doing straight up plain old pork)
1½ cups diced carrots (we’re going to at least double or triple this amount next time)
One 2-pound boneless chuck or beef rump roast, cut into ¼-inch thick slices
Salt and freshly ground black pepper
2 medium onions, coarsely chopped
1 clove garlic, minced
2 shallots, finely chopped
½ pound mushrooms, trimmed and chopped
½ bottle (750-ml bottle) Burgundy or pinot noir
1/3 cup Cognac

Directions

Pour the oil into a large casserole and add 1 slice salt pork (or 3 slices bacon). Add the diced carrots and cover them with one-third of the sliced beef in a single layer. Sprinkle with salt and pepper. Sprinkle the meat with half the onions, garlic, shallots, and mushrooms. Cover with a layer of half the remaining beef and sprinkle with more salt and pepper. Add the remaining onions, garlic, shallots, and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of salt pork (or remaining 3 slices of bacon). Pour the Burgundy and Cognac over all. Season with additional salt and pepper.

Place the casserole over high heat, and when it begins to simmer, cover and lower the heat. Cook for 2 to 2½ hours, or until the meat is tender when tested with a fork.

You can eat this right away, but it honestly does taste better with one day of rest. And gets better and better with each subsequent day. I highly doubt, however, that you will have any left after two days.

by Sarah J. Gim on July 6, 2011 · 1 comment

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