Food for Thought with Suzanne Dunaway

Bourguignon

Braised in red wine, this tasty, hearty French stew is not as traditional as you perhaps thought. Records show the recipe only dates back to 1867, and what’s more, it was far from popular!

Today, however, the dish has become a firm favourite in France and abroad, served in bistros and fancy, gastronomic restaurants around the world.

The most common variation is of course the classic boeuf bourguignon, but you can use and rich, dark meats such as lamb or rabbit too!

Recipe

Ingredients

• 4 or 5 slices of bacon, thick-sliced and chopped fine
• 1/2 cup olive oil
• 2-2 1/2 pounds lean leg of lamb, cut into 1″ cubes or 1 large rabbit, cut into 3″ pieces, marinated in 1 cup of red wine for 1 hour or overnight
• 1 cup flour
• 1 teaspoons salt
• 2 teaspoons paprika
• Pepper to taste
• 2 large onions, chopped fine
• 4 cloves garlic, chopped fine
• 5 or 6 carrots cut diagonally into pieces for a pretty look
• 2 jiggers Cognac
• 2 or 3 sprigs of parsley
• ½ pound brown (Crimini) mushroom caps (use stems in casserole)
• 8-10 small white onions (optional), sautéed with the carrots and onions
• 1 bottle of dry red wine
• 1 sprig of fresh thyme
• Any chicken, beef or veal stock you may have around, but not necessary

Method

In a large skillet, sauté the bacon in half of the olive oil. (Use only the meaty part of the bacon for less fat.) Remove to a large casserole.

Shake the meat cubes in a brown paper bag with the flour, salt, pepper and paprika.

In a large skillet, sauté the floured meat pieces until well-browned, add the Cognac and standing back, light it.

Remove the meat and juices to the casserole. In the same skillet, heat the rest of the oil and sauté the onion, carrot, mushroom stems and garlic for 5 minutes and add to casserole.  Deglaze the pan with some of the wine and pour it over the meats, along with the marinade.

Add the sprig of thyme and put the casserole in the oven, covered at first, the lid removed at the last 10 minutes at 175F/350F for 1 ½ hours, depending on the size of the meats.

I add a little beef or chicken stock if I run out of wine (or pour too much for the onlookers).

The wine should come halfway up the meats in the casserole, not cover it.

Meanwhile, sauté the little white onions in 2 tablespoons butter with a teaspoon of sugar and lemon juice, and brown the mushroom caps in a little olive oil.

Add the onions to the casserole after half an hour, then add the mushroom caps at the end for 20 minutes, and sprinkle with chopped parsley.

The smell of this will be unbearable after one hour, so you can test the meat then if you like.

Serve with toasted baguettes or over them.

This is, as are many dishes, much better the next day, and the sauce can be extended with a little stock or wine for a pasta.

All content and recipes are copyright of Suzanne Dunaway.