Beef Burgundy

A Demonstration Speech By Rueben Anderson

About Beef Burgundy

• Beef Burgundy, also known as Beef Bourguignon, is a classic French dish, created in the Middle Ages. It originated as a peasant dish, when all the peasant had to eat was old vegetables, broth, and tough cuts of beef that the lords of the land threw out. Braising the meat in stolen red wine and simmering the meat in the broth made the meat easier to eat with the peasant’s poor dental care.

History

• As mentioned before, Beef Burgundy originated in the Middle Ages as a peasant dish, but as the years went by the lords adopted the dish and introduced into classic haute cuisine.

• The recipe that we will be observing today is the traditional one, first published by Auguste Escoffier.

What You Will Need

4 Lbs Lean Round Steak, Trimmed

5 Tbsp Flour

3 tsp Salt

½ tsp Black Pepper

2 Tbsp Olive Oil

½ Cup Chopped Carrot

½ Cup Chopped Onion

½ Cup Chopped Celery

1 tsp Minced Garlic

2 Bay Leaves

2 ½ Cups Red Burgundy Wine

1 Cup Tomato Juice

1 Cup Beef Broth

Procedure

Step 1Cut The Beef Steak Into 1 Inch Cubes

Step 2Coat The Beef In A Mixture Of The Flour, Salt, And Pepper

My Step 2

Step 3In A Large Saucepot, Heat The Oil Over Medium High Heat

Step 4Add Meat And Cook 5 to 7 Minutes Or Until The Meat Loses Its Pink Color

My Step 4Before Cooking After Cooking

Step 5Add Remaining Ingredients And Bring To A Boil

My Step 5Before Cooking After Cooking

Just For Fun………Flambé

Step 6Simmer For 2 Hours Or Until The Meat Is Tender

My Step 6

The Final Product

My Final Product

Videos

• http://www.youtube.com/watch?v=bV_GA7xXU58