Dish of the Dale: How to serve Beef Bourguignon. http://www.cookfood.net/menu/entertaining/mains/Beef-Bourguignon
Boozy, beefy and just bloomin’ lovely, this French classic has been on the COOK menu since we started. Look at the first Cakes and Casseroles menu from 1997 and there it is, top of the list: Boeuf Bourguignonne.
The recipe has stayed pretty much the same: top rump beef is braised for up to four hours in onions, garlic, rosemary, thyme, bay leaves and enough red wine to float a battleship – there’s around a glass of French Merlot in each and every portion. Then it’s time for the smoked back bacon, sautéed chestnut mushrooms and caramelised shallots.
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