Julia Child's inspiration and the pride of Burgundy since the Middle Ages, this peasant dish elevates tough chuck through patient braising in Gamay wine with bone marrow and pearl onions. Originally cooked in communal bread ovens, it develops its characteristic depth through three distinct cooking phases.
Ingredients
- 1.5kg beef chuck (cubed)
- 750ml full-bodied red wine
- 200g beef bones with marrow
- 300g pearl onions
- 300g button mushrooms
- 150g thick-cut bacon
- 2 carrots
- 1 leek
- 4 garlic cloves
- 1 tbsp tomato paste
- 2 tbsp flour
- bouquet garni
- beef stock
- butter
- parsley
Instructions
The Marinade
Combine beef, wine, sliced carrots, leek, and bouquet garni in ceramic bowl. Cover and rest in cool cellar for 12-24 hours.
Preparation of Garniture
Blanch bacon strips, then fry until crisp. Remove. Sauté pearl onions in bacon fat until golden. Brown mushrooms separately in butter. Reserve all.
Searing
Remove beef from marinade (reserve liquid). Pat extremely dry. Sear in hot bacon fat in batches until deep mahogany crust forms.
The Braise
Sprinkle flour over beef, stir 2 minutes. Add tomato paste. Strain marinade over meat, adding beef stock to barely cover. Nestle bones among meat.
Slow Transformation
Cover and cook at 300°F (150°C) for 2.5 hours, stirring every 45 minutes. Meat should yield to gentle pressure.
Finishing
Add prepared onions, mushrooms, and bacon. Simmer 30 minutes uncovered. Skim excess fat. Garnish with chopped parsley and serve from the cooking vessel.