Boeuf bourguignon

The ox bourguigon is a dish of Viande of ox accompanied by Carotte S.

Origin

The ox bourguigon is a dish of Burgundian origin , in France. It holds its name of the two Burgundian products which compose it: the Ox and the Wine. Burgundy is indeed an area considered for the quality of its breedings of bovines, in particular the Charolais and the quality of its vineyards such as those of the coasts of Beaune.

General presentation

The ox bourguigon is composed of pieces of beef cooked with the casserole in red wine with carrots. Cooking is slow and with soft fire. The food cooks thus little by little by impregnating wine. The dish can be accompanied by plugs, onions, garlic and furnished bouquet. The wine is a red wine. The wine of Burgundy is recommended. The quality of the dish depends on that of the meat and the wine. The dish is served and consumed hot in dish of resistance.

Consumption

In France, the ox bourguigon is a dish been useful in family for the meals of festival or the meals ordinary and in the restaurants, large and small, such as the staff canteens. He is also proposed in the form of dish prepared out of preserve.

See too

External bonds

  • Another alternative receipts of boeuf bourguignon
  • an alternative of boeuf bourguignon
  • Data sheet Chief Simon
  • the boeuf bourguignon of Bernard Loiseau

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