French
Coq au Vin
Chicken braised in red wine with mushrooms, bacon, and pearl onions.
French
Free recipe
Beef Bourguignon
A deep Burgundian braise of beef, wine, and root vegetables.
In the kitchen
Method
1
Brown the kg beef chuck hard on all sides in a heavy pot, then set it aside.
2
Soften the aromatics and ml red wine in the rendered fat until sweet and golden.
3
Return the kg beef chuck, add liquid halfway up, cover, and braise low until fork-tender.
4
Reduce the liquid into a glossy sauce, spoon it over, and serve.
Keep cooking
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