When it comes to cooking Brisket Bourguignon, time is your best friend. This dish may not be a quick fix for dinner, but with approximately 5 hours of mostly inactive time, it transforms into a celebratory, comforting delight that can effortlessly feed a crowd. Let’s dive into the details of this recipe that combines the braise-ready brisket cut with the rich flavors of a classic French beef stew.
The Perfect Pairing
The allure of Brisket Bourguignon lies in its ability to turn a simple piece of brisket into a holiday-worthy masterpiece. The recipe takes this cut and infuses it with the signature flavors of French cuisine. The result? A dish that practically begs to be served alongside creamy mashed potatoes and soft, pillowy milk bread buns.
The Cooking Process
The magic happens in the oven, where the brisket becomes tender, yet still retains its sliceable texture. Meanwhile, the mix-ins, including mushrooms, carrots, frozen pearl onions, and chopped bacon, are cooked separately and set aside. These ingredients hold their shape and texture, enhancing the overall appeal of the dish.
Brisket Bourguignon is not only delicious but also incredibly convenient. It’s a one-pot wonder that requires minimal hands-on effort. This makes it an ideal choice for special occasions when you want to focus on entertaining rather than being stuck in the kitchen.
One of the most significant advantages of this dish is its make-ahead potential. You can prepare the recipe a day in advance, then simply store the pot, covered, with the sliced brisket nestled back into the sauce, in the refrigerator overnight. When it’s time to serve, heat the pot with the lid on over medium heat for about 15 minutes. This frees up your time for other important tasks like preparing salads, sides, or dessert.
Brisket Bourguignon is a culinary masterpiece that improves with time, making it a make-ahead lover’s dream.
Recipe and Ingredients
Here are the key ingredients you’ll need to create this delightful Brisket Bourguignon:
- 5 sprigs of parsley, plus chopped leaves for garnish
- 1 4-lb. piece of untrimmed flat-cut beef brisket, excess fat trimmed
- 6 tsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided
- 4 oz. bacon (about 4 slices), coarsely chopped
- 8 oz. crimini mushrooms, halved, quartered if large
- 1 large carrot, peeled, coarsely chopped
- 2 cups frozen pearl onions (from a 14.4-oz. bag), thawed
- Place a rack in the lowest position of the oven and preheat it to 350°F (177°C).
- Tie together 1 small bunch of thyme, 5 sprigs of parsley, and 2 bay leaves with kitchen twine; set this bundle aside.
- Sprinkle a 4-lb. piece of untrimmed flat-cut beef brisket, excess fat trimmed, generously with 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt and freshly ground pepper.
- Heat 2 Tbsp. vegetable oil in a large Dutch oven or another heavy pot over medium-high heat. Cook the brisket until it’s well browned, about 5 minutes per side. Transfer it to a platter.
- Pour the fat from the pot into a small bowl, then add 1 Tbsp. back to the pot, setting the remaining fat aside.
- In the same pot, cook the 4 oz. bacon (about 4 slices), coarsely chopped, stirring occasionally until it’s browned and crisp, approximately 4 minutes. Using a slotted spoon, transfer the bacon to a medium bowl.
- Pour off the fat into the bowl with the reserved fat, then add 2 Tbsp. back to the pot.
To summarize, Brisket Bourguignon is a labor of love that rewards you with a delectable, crowd-pleasing meal. While it demands time and patience, the result is a make-ahead masterpiece that’s perfect for special occasions.
Remember: Good food is worth the wait. Bon appétit!
> "Brisket Bourguignon is a one-pot wonder that combines the elegance of French cuisine with the comfort of a hearty meal."
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How to cook beef brisket Bourguignon?
To master the art of cooking Beef Brisket Bourguignon, start with this budget-friendly cut of meat and transform it into a culinary delight. Follow these steps for a delectable Boeuf Bourguignon:
- Preparation: Begin by placing a generous amount of flour on a large plate and seasoning it to taste.
- Coating the Brisket: Gently roll the beef brisket in the seasoned flour, ensuring it’s evenly coated.
- Searing the Meat: In a spacious pan or casserole, heat oil over medium-high heat. Sear the brisket for a few minutes on each side until it achieves a rich, golden-brown color.
- Set Aside: Once browned, set the seared brisket aside for the next steps.
These initial steps lay the foundation for crafting an exquisite Beef Brisket Bourguignon, a flavorful and hearty classic.
What is beef bourguignon?
Beef Bourguignon, a close relative to the famous coq au vin, hails from the Burgundy region of France. It’s a hearty stew prepared by gently simmering meat in robust red wine, complemented by the addition of pearl onions, mushrooms, and crispy bacon cubes. The key to an exceptional Beef Bourguignon lies in selecting a quality wine; opt for something modest yet enjoyable as it significantly enhances the final flavors of this classic dish.
How long to cook beef bourguignon?
To perfect the flavor of your Beef Bourguignon, follow these steps:
- Season to Taste: Begin by tasting the dish and adjusting the salt and pepper to your liking.
- Saucing: Pour the flavorful sauce over the meat and vegetables.
- Final Heating: If you plan to serve the dish immediately, gently simmer the Beef Bourguignon for 2 to 3 minutes to ensure it’s heated through.
- Garnish and Serve: Add a final touch with a garnish of fresh parsley. Serve your Beef Bourguignon alongside options like mashed potatoes, rice, or noodles.
These steps ensure your Beef Bourguignon is ready to impress with its rich and delectable flavors.
Can you use wine in beef bourguignon?
Using Wine in Beef Bourguignon
To enhance the depth of flavor in your Beef Bourguignon, wine plays a crucial role. Here’s how to incorporate it:
Reduce and Balance: Start by reducing the wine to 2 cups and adjusting the stock to 3 cups (for oven and stovetop methods). This balances the richness of the dish.
Wine-Free Alternative: If you prefer not to use wine, it’s possible to omit it and rely entirely on beef stock. However, be aware that the distinctive wine flavor contributes significantly to the dish’s character.
The choice of whether to use wine or not ultimately affects the incredible taste of your Beef Bourguignon. This classic dish pairs wonderfully with mashed potatoes, making it a delightful meal.
How to Cook Brisket Bourguignon?
Cooking Brisket Bourguignon: A Guide
To create a sumptuous Brisket Bourguignon, follow these steps:
Positioning the Brisket: Nestle the brisket into the cooking liquid, ensuring it’s nestled among the vegetables.
Simmer with Wine Broth: Bring the wine-infused broth to a gentle simmer.
Low and Slow: Reduce the heat to its lowest setting, cover the pot, and allow it to cook for a duration of 4 hours.
Rest and Slice: After this slow cooking period, carefully remove the brisket from the pot. Allow it to rest for a few minutes, then slice it thinly, going against the grain for optimum tenderness.
Following these steps guarantees a tender and flavorful Brisket Bourguignon, a dish that’s sure to impress.
What Are the Key Ingredients for Brisket Bourguignon?
Key Ingredients for Brisket Bourguignon
To craft a delectable Brisket Bourguignon, you’ll need these essential ingredients:
- 4 oz (113 g) beef bacon, roughly chopped.
- 3-4 lb (1.3 to 1.8 kg) brisket.
- Kosher salt and freshly ground black pepper.
- 1 large onion, halved through the root and thinly sliced.
- 2 garlic cloves, thinly sliced.
- 2 tablespoons tomato paste.
- 1/2 teaspoon onion powder.
- 1 cup (240 ml) dry red wine.
These ingredients form the foundation of this classic dish, delivering a harmonious blend of flavors and textures.