Piece de Boeuf a la Bourguignonne

Ingredients

• piece of beef
• marinade it for three hours in brandy and red wine
• one-half pint of Espagnole sauce
• Add a faggot
• some mushroom parings

Method

1. 1

   Lard the piece of beef and marinate it.

2. 2

   Braise it with the marinade wine, then add veal gravy and Espagnole sauce.

3. 3

   Cook gently in the oven.

4. 4

   When two-thirds cooked, add mushrooms, bacon, and onions.

5. 5

   Strain sauce over beef and garnish, then glaze before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 219. The excerpt below is the record exactly as published.

PIECE DE BCEUF A LA BOURGUIGNONNE Lard the piece of beef, and marinade it for three hours in brandy and red wine. Braise it after the manner described under No. 247; moisten first with the wine of the marinade, and, when the latter is reduced, with some veal gravy and one- half pint of Espagnole sauce per quart of liquid, taking care that the whole moistening reaches the top of the piece of meat. Add a faggot and some mushroom parings

Cook this with the app: pantry check, scaling, and the assistant.