Boeff Bourgignon
Main Course

2 lbs/900 g “paleron” of beef or “chicken steak” (or same amount of shoulder or neck)
cut into 1 1/2 inch pieces
salt and pepper
1/4 cup/56 ml olive oil
4 onions, thinly sliced
2 tbsp/28 g all-purpose flour
1 cup/225 ml red Burgundy
6 carrots, cut into 1 inch pieces
1 bouquet garni
1 clove garlic
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You should pay attention to the dish, meaning check it every 15-20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot and serve. ~Anthony Bourdain "Les Halles Cookbook"
Servings: 6-8
Anthony Bourdain
STAGE ONE Season the meat with salt and pepper. In a Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches—not all at once!—and sear on all sides until it is well-browned. You dump too much meat in the pot at the same time and you’ll overcrowd it; cool the thing down and you won’t get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes.

When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium-high until the onions are soft and gold-en brown—about 10 minutes.

Sprinkle the flour over them. Continue to cook for about 4-5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all that really good fond from the bot-tom of the pot with your spoon. Bring the wine to a boil.

STAGE TWO Return the meat to the pot and add the carrots, the garlic and the bouquet garni. Add just enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by 1/3 — meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer and let cook for about two hours, or until the meat is tender (break-apart with a fork-tender).
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