🫙 From the Spice Rack
Boeuf Bourguignon I
2 tb Salad or peanut oil 2 lg Slices fatback 1 1/2 c Carrots; diced 2 lb Rump roast, cut into 1/4-in -slices 2 md Onions 1 Cl Garlic; minced fine 2 Shallots; finely chopped 1/2 lb ...
maineasy
Ingredients8 items
Ingredients
- 2tbsp salad or peanut oil
- 2large slices fatback
- 11/2 c carrots; diced
- 2lbrump roast, cut into 1/4-in
- 1cl garlic; minced fine
- 2shallots; finely chopped
- 1/2lbmushrooms; chopped
- 1/2bottle burgundy wine
Directions
- 1
2 tb Salad or peanut oil 2 lg Slices fatback 1 1/2 c Carrots
- 2
diced 2 lb Rump roast, cut into 1/4-in -slices 2 md Onions 1 Cl Garlic
- 3
minced fine 2 Shallots
- 4
finely chopped 1/2 lb Mushrooms
- 5
chopped 1/2 Bottle Burgundy wine 1/3 c Cognac Salt
- 6
to taste Freshly ground black pepper -to taste Recipe by: The New York Times Cookbook 1
- 7
Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback
- 8
Add the diced carrots and cover them with a single layer of one-third of the sliced beef