Boeuf Bourguignon

Boeuf Bourguignon (anime) — Anime, Episode 3

Chefs: Sōma Yukihira, Megumi Tadokoro
In the manga: Chapter 5
In the anime: Episode 3
Cuisine and type: French, Revamped and Improvised dish

Boeuf Bourguignon in the style of braised beef bourgogne, is a dish made by Sōma Yukihira and Megumi Tadokoro for Roland Chapelle's class assignment on Sōma's first day at Tōtsuki Culinary Academy.

It is a basic French dish that was set by Roland Chapelle as the first test for his first-year class. Famed as a national treasury dish in France, the Beef Bourguignon originated from the peasantry.

Real-world dishes

Beef Bourguignon

Real facts

Beef Bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely, the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way. Over time, the dish became a standard in French cuisine. The recipe most people still follow to make an authentic beef bourguignon was first described by Auguste Escoffier. That recipe, however, has undergone subtle changes, owing to changes in cooking equipment and available food supplies. Julia Child's Mastering the Art of French Cooking describes the dish, sauté de boeuf à la Bourguignonne, as "certainly one of the most delicious beef dishes concocted by man".

Trivia

The beef bourguignon is a beef stew braised in red wine and beef stock flavored with carrots, garlic, onions and herbs. It is also garnished in pearl onions, mushrooms and bacon. In Europe, this dish is spelled as bœuf bourguignon (locally pronounced as berf BOAR-ghin-yawn).

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Wiki recipe, completed by Totsuki AI

Revamped Boeuf Bourguignon (Honey-Tenderised)

Sōma's quick fix from Chapelle's class — honey tenderises the beef so it braises in a fraction of the usual time

Difficulty
Total time: 2 h
Hands-on: 1 h 45 min
Cost: ¥¥¥¥
Servings: 4

Equipmentheavy pot, frying pan

Tasterich, umami, comforting

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

800 g beef chuck, in 4 cm cubes (amount estimated)
2 tbsp honey (amount estimated)
1 tsp salt (amount estimated)
black pepper, to taste (amount estimated)
2 tbsp flour (added by Totsuki AI)
2 tbsp neutral oil (added by Totsuki AI)
30 g butter (amount estimated)
1 onion, diced (amount estimated)
2 carrots, cut into chunks (amount estimated)
2 cloves garlic, crushed (amount estimated)
1 tbsp tomato paste (added by Totsuki AI)
500 ml red wine, Burgundy-style (added by Totsuki AI)
300 ml chicken stock (added by Totsuki AI)
1 bouquet garni, thyme, bay and parsley tied together (amount estimated)
200 g mushrooms, quartered (amount estimated)
200 g cauliflower, small florets (amount estimated)
100 g bacon, in lardons — optional (added by Totsuki AI)

Method

+ step written by Totsuki AI.

1
Tenderise the beef by kneading it with the honey; leave for 15–30 minutes, then season with salt and pepper and dust with flour.
2
Cook both sides of the beef in a hot pan with the oil until well browned, in batches. Transfer to a heavy pot.
3
Chop the onions and carrots, then fry them in the same pan (with the bacon, if using) until golden. Add the garlic and tomato paste for 1 minute.
4
Deglaze the pan with the wine, scraping up the browned bits, and pour it into the pot with the stock and bouquet garni.+
5
Simmer at a low flame, covered, until the beef is tender — about 1 hour 15 minutes thanks to the honey.
6
Chop and sauté the mushrooms in butter; blanch the cauliflower until just tender. Add both for the last 10 minutes.
7
Remove the bouquet garni, reduce the sauce until glossy, and adjust the seasoning.+
8
Place everything on a plate and serve with the sauce.