Classically good: Boeuf bourguignon

Most dishes that come to be considered classics do so for a reason: they always deliver. Boeuf bourguignon is a perfect example. Time and time again, its rich, silky sauce serves to delight the tongue.

Its popularity endures for two other main reasons.

Firstly, it transforms what might otherwise be a tough cut of meat into a melt-in-the-mouth dining experience. The dish started life as a supper cooked by peasants in the Burgundy region, where both beef – thanks to the local Charolais cattle – and wine were in cheap and plentiful supply.

Secondly, it’s simple to prepare. Braising the beef and vegetables is a straightforward affair. After you’ve made it once, you’ve no need to consult a recipe book the second time.

That’s the beauty of a classic dish such as boeuf bourguignon.

Mind you, none of this fully explains why steak tartare is also considered a classic. Raw steak and egg, anyone?

This entry was published on Thursday, 9 January 2014 at 08:31. It’s filed under Food and wine and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Classically good: Boeuf bourguignon

  1. This is a delicious French classic and easy to make – merci, too, for visiting/following my blog.


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