Escoffier's Beef Bourguignon (Pièce de Bœuf à la Bourguignonne)
ID: 56f848e1...
A faithful recreation of Auguste Escoffier's original 1903 recipe from Le Guide Culinaire. This classic French dish features lard-infused feather blade beef marinated in cognac, then slowly braised in red wine, veal stock, and rich Sauce Espagnole, finished with a traditional garnish of glazed pearl onions, sautéed mushrooms, and crispy lardons.
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🍳 Cooking Flow
Roast beef and veal bones with vegetables, then simmer with aromatics for 10 hours to make the brown stock. → Make a dark roux and whisk in the chilled brown stock, tomato purée, and mirepoix to simmer into Sauce Espagnole. → Lard the beef with bacon fat strips, marinate in cognac, and sear in butter until browned on all sides. → Braise the beef in red wine, veal stock, and Sauce Espagnole inside a 150°C oven for 2 hours. → Add the glazed onions, sautéed mushrooms, and lardons, strain the sauce over, and bake for 1 final hour.
Cooking Steps
Brief Cooking Order
Roast beef and veal bones with vegetables, then simmer with aromatics for 10 hours to make the brown stock. → Make a dark roux and whisk in the chilled brown stock, tomato purée, and mirepoix to simmer into Sauce Espagnole. → Lard the beef with bacon fat strips, marinate in cognac, and sear in butter until browned on all sides. → Braise the beef in red wine, veal stock, and Sauce Espagnole inside a 150°C oven for 2 hours. → Add the glazed onions, sautéed mushrooms, and lardons, strain the sauce over, and bake for 1 final hour.
Introduction
A faithful recreation of Auguste Escoffier's original 1903 recipe from Le Guide Culinaire. This classic French dish features lard-infused feather blade beef marinated in cognac, then slowly braised in red wine, veal stock, and rich Sauce Espagnole, finished with a traditional garnish of glazed pearl onions, sautéed mushrooms, and crispy lardons.
Step 1
Preheat the oven to 200°C (392°F). Place the beef and veal bones on a baking tray and roast for 45 minutes until deeply browned.
Step 2
Add the roughly chopped carrots, celery, and onions to the roasting tray with the bones, and roast for another 15 minutes.
Step 3
Transfer the roasted bones and vegetables to a large pot. Deglaze the roasting tray with water and add it to the pot. Add tomatoes, garlic, cloves inserted into an onion piece, and a tied bouquet garni (celery, parsley, thyme, bay leaves).
Step 4
Cover the ingredients completely with cold water. Bring to a gentle boil, then simmer on low heat for 10 hours, skimming the fat off the surface occasionally. Strain the stock and chill it in the fridge.
Step 5
Cut the bacon fat into long, thin strips. Using a larding needle, thread and insert the fat strips across the grain of the feather blade beef.
Ingredients List
Important Notes
Larding the beef with bacon fat is an essential traditional technique that inserts internal moisture into lean cuts during long braises.
To ensure a smooth, lump-free Sauce Espagnole, make sure your brown stock is completely cold and gelatinized before whisking it into the hot roux.
Blanching the lardons briefly in boiling water before frying removes excess surface salt, preventing the garnish from making the final stew overly salty.
Classic Escoffier recipes rely on the natural gelatin in veal bones and the starch in the roux to thicken the sauce, rather than a heavy reduction.
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