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The dish originates from the
Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin,
escargot, persillé ham, oeufs en meurette, goug res, pain d'épices, etc.
It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.
Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well-marbled, so this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still usually used to produce the initial cooking fat and added to the dish at the end.
Quick & Easy to Make.
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