Boeuf Bourguignon I

* Exported from MasterCook *

Boeuf Bourguignon I

Recipe By : The New York Times Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beef/Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Salad or Peanut oil
2 Large Slices fatback
1 1/2 Cups Carrots -- diced
2 Pounds Rump roast, cut into 1/4-inch slices
2 Medium Onions
1 Clove Garlic -- minced fine
2 Shallots -- finely chopped
1/2 Pound Mushrooms -- chopped
1/2 Bottle Burgundy wine
1/3 Cup Cognac
Salt -- to taste
Freshly ground black pepper -- to taste

1. Pour the oil into the bottom of a two-quart flameproof casserole
and add one slice of the fatback.

2. Add the diced carrots and cover them with a single layer of
one-third of the sliced beef. Sprinkle with salt and pepper.

3. Sprinkle the meat with half the onions, garlic, shallots and
mushrooms.

4. Cover with a layer of half the remaining beef and sprinkle with
more salt and pepper.

5. Add the remaining onions, garlic, shallots and mushrooms and cover
with a final layer of the remaining beef. Top with the second slice
of fatback.

6. Pour the burgundy and cognac over all.

7. Season with additional salt and pepper.

8. Place the casserole over high heat and, when it begins to simmer,
cover and lower the heat. Cook 3 1/2 hours.

While the casserole is cooking the liquid should barely bubble.

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