So what did I do for my Christmas Eve’s dinner? Since Paris is on high alert for the dreaded pandemic as France recorded more than 100,000 new infections on Saturday – the highest number reported in the country since the pandemic began, I did my second attempt in cooking boeuf bourguignon but this time with the aide of Cordon Bleu diploma’ed Lorrie Reynoso who has been teaching this culinary art in New York’s prestigious school for the past ten years.
I’ve had been using a quick recipe taught by an American classmate at the Sorbonne when I was taking up French Language and Culture when I first arrived in Paris just before martial law was declared by President Marcos. He powdered some beef chunks with flour, fried them til they were brown and poured a bottle of red wine into it with slices of carrots, onions and cubed lardons (thick slabs of French smoked bacon) some potatoes and with salt and pepper to taste.
Well, Dahlinks, I’ve entertained diplomats and socialites who definitely adored my boeuf bourguignon. Until I chanced on Lorrie through FB Messenger and just by curiosity asked for her recipe. For you dear readers, I shall share this wonderful French dish and hope you can surprise your family for New Year’s Eve. But promise me you’ll limit your guests and make sure to distance their chairs from each other!
BEEF BOURGUIGNON
2 kilos beef cubes
350 gms Slab Bacon- cut into small cubes
2 containers white button mushrooms (250 gms)- cut in 4 pieces; sauté in butter
2 cups chopped onion, 1/2 cup chopped celery, 1 Tbsp chopped garlic
1 liter Beef Stock
1 btl Red Wine (.75 liter)
1/4 cup tomato paste
3/4 cup flour
Salt & Pepper to taste
1/4 cup chopped parsley
1. Dry beef cubes and season with salt & pepper
2. Heat a deep pan with oil and sear the beef cubes until brown. Set aside in a bowl. Sauté onions, celery & garlic until soft. Return beef cubes to this pan.
3. In another pan, heat some oil and fry bacon until crispy; set aside. In this pan, add tomato paste, stir for 2 minutes. Add the flour, stir and cook for 3 minutes. Slowly add 1/2 of wine, whisking until smooth. Whisk in 1/2 of beef stock.
4. Add this liquid mixture to beef cubes. Stir, add remaining red wine + beef stock + bay leaves. Simmer covered over low heat for 1 hour. Add the browned bacon. Continue simmering until tender.
5. Add the cooked mushrooms and 2 Tbsps chopped parsley. Cook 5-10 mins. Season to taste.
6. Serve in a bowl. Sprinkle with remaining chopped parsley.
7. Serve buttered noodles on the side
And voila! I hope you’ll find a good bottle of Bourguignon wine to soak this delicious festive dish. Good luck, bon chance and bon appétit. Oh yes, Happy New Year!
MY PRAYER. Praise the Lord. Give thanks to the Lord, for he is good; his love endures forever. Psalm 106:1, NIV*
