Boeuf bourguignon — the definitive Burgundian beef braise — applies all the principles of the French braise: aggressive browning, mirepoix base, wine reduction, and extended low-heat cooking that converts collagen to gelatin. The sauce must be reduced after the braise to a glossy, coating consistency.
- **The beef:** Chuck (boeuf à braiser) — cut into large pieces (5–6cm). Large pieces retain moisture better than small cubes; the large surface area is still sufficient for browning. - **The marinade:** Optional — some versions skip it. Overnight in Burgundy red wine with aromatics. - **The browning:** In batches — no crowding. Each piece must have direct pan contact. - **Lardons, pearl onions, mushrooms:** The garnish that defines bourguignon. Lardons fried first and removed; pearl onions caramelised with sugar and butter (glazed onions — glazer à brun); mushrooms sautéed separately; all added to the finished braise. - **The Burgundy:** Should be a wine the cook would drink — the tannins and fruit of a good Burgundy become the sauce's complexity.
France: The Cookbook