Boeuf Bourguingnon
Jessica Robbins, Charlene Roberts, and Marchella Phillips
Professional Culinary Skill 2
Meeting Day/Time: Thursday- 11am-2pm
March 26, 2014
Boeuf Bourguignon
History/Origin: Boeuf Bourguignon is a delectable beef stew. It originates from the Bourguignon region in France. Bourguignon or “Burgundy” in English, is 62 miles southeast of Paris, stretching over 223 miles. Bourguignon has more than 2000 communes or “villages”, and is known for its astonishing architecture, excellent wines, and rich cuisine. Today, Boeuf Bourguignon is famous throughout the world, thanks to prodigious French chef Auguste Escoffier, who first published the recipe in the early 20th century. Over time, the recipe evolved from peasant fare to haute cuisine, and Escoffier’s 1903 recipe became the standard, using a whole piece of beef in the stew. Later on, Julia Child used beef cubes instead of a whole piece, bringing Boeuf Bourguignon to a whole new generation of cooks. This dish is prepared by braising the beef in a full-bodied, classic red (Burgundy) wine. It is then stewed with potatoes, carrots, onions, garlic, and well-seasoned (during the stewing process) with a bouquet garni , or a small satchel of thyme, parsley, and bay leaves. Traditional preparation of this dish is two days, to continually tenderize the meat and to intensify the flavors of the stew.
Modern Day Interruption:
With the modern day lack of time, boeuf bourguignon has went from being a minimum of a two day process to as little as 30 minutes cooking time. Another modern day twist is that tomato paste or purée is used as a thickener in place of flour, this is due to dietary choices and gluten allergies.
Professional Culinary Skill 2
Meeting Day/Time: Thursday- 11am-2pm
March 26, 2014
Boeuf Bourguignon
History/Origin: Boeuf Bourguignon is a delectable beef stew. It originates from the Bourguignon region in France. Bourguignon or “Burgundy” in English, is 62 miles southeast of Paris, stretching over 223 miles. Bourguignon has more than 2000 communes or “villages”, and is known for its astonishing architecture, excellent wines, and rich cuisine. Today, Boeuf Bourguignon is famous throughout the world, thanks to prodigious French chef Auguste Escoffier, who first published the recipe in the early 20th century. Over time, the recipe evolved from peasant fare to haute cuisine, and Escoffier’s 1903 recipe became the standard, using a whole piece of beef in the stew. Later on, Julia Child used beef cubes instead of a whole piece, bringing Boeuf Bourguignon to a whole new generation of cooks. This dish is prepared by braising the beef in a full-bodied, classic red (Burgundy) wine. It is then stewed with potatoes, carrots, onions, garlic, and well-seasoned (during the stewing process) with a bouquet garni , or a small satchel of thyme, parsley, and bay leaves. Traditional preparation of this dish is two days, to continually tenderize the meat and to intensify the flavors of the stew.
Modern Day Interruption:
With the modern day lack of time, boeuf bourguignon has went from being a minimum of a two day process to as little as 30 minutes cooking time. Another modern day twist is that tomato paste or purée is used as a thickener in place of flour, this is due to dietary choices and gluten allergies.