I realized recently that in spite of the fact I’m French, I don’t post many traditional French classics. Somehow I find these recipes boring because they are “classic” and they bear no mystery. I mean in every French family there is someone good at cooking French dishes, like my aunt Martine for instance, who knows how to whip them up in a very distinguished way. We could call her Julia Child!
Then I remember I had an amazing boeuf Bourguignon here in Stockholm a couple of years ago, as I was invited by my French friends JM & Béa (Hi there!). Actually, living abroad makes you appreciate even more some classics you used to eat before, and let’s not even mention the cheese!
So I figured I should actually share with you my Boeuf Bourguignon recipe. I found this recipe in Francoise Bernard’s cookbook, a masterpiece when it comes to French cuisine. This book has been following me everywhere for almost 15 years now and I worked my way through the recipes hundred of times! So I guarantee you can’t go wrong with this boeuf bourguignon.
Today we have a special guest, the sommelier Martin Fadera, who gives you his wine tips to go with a Boeuf Bourguignon. Read his column just after the recipe. And now: À table!
Ingredients (serves 4):
For the boeuf bourguignon:
- 1,5 kg shin beef
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp flour
- 2 cloves of garlic
- 1 bouquet garni
- 1 tbsp tomato paste
- parsley, chopped
- Salt & pepper
For the marinade:
- 1 bottle of red wine
- 1 tbsp olive oil
- 1 or 2 carrot(s)
- 1 large onion
- 2 shallots
- 1 celery stalk
- 1 clove of garlic
- parsley, thyme, laurel
- 5 peppercorns
- 1 clove
For the celeriac and potato mash:
- 300g celeriac
- 300g potato
- 2 tbsp olive oil
- rosemary and thyme sprigs
- 2 bay leaves
- 4 cardamom pods
1. The day before, place the meat cut into large cubes in a terrine with all the ingredients for the marinade and marinate overnight.
2. The following day, drain and dry the meat with kitchen paper and fry them on high heat with some oil until they turn brown. Add the spices for the marinade (carrots, onions, shallots) and 2 tbsp butter. Let simmer for 15 minutes uncovered, then sprinkle with one tablespoon flour. Stir on high heat so that the flour is lightly browned.
3 . Cover the meat with the red wine marinade and bring to a boil . Add salt, pepper, a glass of water, tomato paste, garlic, and the bouquet garni. Cover and simmer over low heat for 2 hours.
4 . Prepare the celeriac and potato mash: peel the potatoes and celeriac, cut into large cubes and fry in a pan with a little oil. Season with salt and pepper, then add the thyme, rosemary and cardamom are grains . Add 200 ml of water, enough to cover the potatoes and celery . Reduce heat and simmer for 25-30 minutes. Remove the cardamom seeds and herbs , then crush with a puree press. Adjust the seasoning if necessary and add a drizzle of olive oil.
5 . Serve the meat in a deep dish drizzled with sauce and serve with the potato and celeriac mash.
EXCLUSIVE: Wine tips for a Boeuf Bourguignon
Today we have a special guest, the sommelier Martin Fradera. Here is his wine tip to go with a Boeuf Bourguignon: “A Boeuf Bourguignon needs a wine that is both spicy and full bodied, without being too heavy and dominating. The wine should also be tasty and fruity. The classical choice would be a red Burgundy (Bourgogne) from France. Among these wines I would choose a younger Burgundy (vintage 2008-2012) that still has much of their fresh fruitiness of red berries left, and some bite in their tannins to match high protein level in the food.”
French wine: a red Burgundy
Burgundy wines now days are mostly in the higher price level, especially if you look for good quality. Red Burgundy wines are made from the grape variety Pinot Noir. This grape is sometimes called the “Prima Donna of Grapes”. It is a very sensitive grape, and to make good Pinot Noir it requires very special conditions concerning to temperature, weather and soil. Not too hot or cold, not too dry or humid etc. This is also why Pinot Noir wines of better quality, even outside Burgundy, often cost some more than average wines.
- In the more moderate price range you can find Cote de Nuits Village or Santenay. A very good choice in this price level would also be a Beaune Premier Cru from Louis Jadot that matches this dish.
- On the higher price level, my choice would be the wines from Pommard, Vosne-Romanée, Chambolle-Musigny or Gevrey-Chambertin, where they make some of the best red Burgundy wines. But in this range I would probably choose a wine not younger than 2008.
Selection of Pinot Noir from other regions
In Burgundy the conditions are perfect, but there are a few other places in The World where you also can find really good made Pinot Noir wines, and these places are California, Oregon, Chile and a lighter fruity style from New Zeeland. From these countries and to this Boeuf Bourguignon my choice would be “Irony” or “Walter Hansel” from Russian River Valley in California or “Erath” from Oregon. However, my favorite choice outside Burgundy would be “Ocio” from the Producer Cono Sur in Chile who makes a Pinot Noir which is very close to a Burgundy in style.
Wines from The Rhône Valley in France
Other nice choices to a Boeuf Bourguignon, except for Pinot Noir wines, are the wines from The Rhône Valley in France. Here you find the spicy and full bodied wines from Crozes-Hermitage, made of the grape variety Syrah (Shiraz), and from Chateauneuf-du-Pape, mainly made of a blend from the grapes Syrah, Grenache and Mourvèdre. These wines are mostly more powerful in style than the Burgundy wines, but can still be a very good companion to the Boeuf Bourguignon.
Very good value for money: Côtes du Rhône
Finally, if you look for a very good value for money wine to this Boeuf Bourguignon, I would recommend the Côtes du Rhône wine “Parallèle 45” from Paul Jaboulet. It is named after the latitude of 45 degrees that goes through the Rhône Valley.