"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Bourguignonne Recipe

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This recipe for Beef Bourguignonne, by , is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, November 26, 2008


4 lbs lean chuck cut in 2 cubes
lbs salt pork
2 can (large) small onions
Mushrooms (any kind maybe 3 cans)
2 garlic cloves chopped fine
Peppercorns ground coarsely
teaspoon oregano
3 or 4 small slivers whole nutmeg
2 tbsp parsley
1 large bay leaf
tsp marjoram
1 whole garlic clove
tsp thyme
Slice of fresh orange peel
cup red wine

Wash salt port. Cut into cubes; brown it in a skillet. Remove from skillet. Drain onions well and lightly brown in fat from salt pork in same skillet. Remove onions.

Brown meat in same skillet. Grind pepper over meat. Add chopped garlic on top of meat. Lightly flour salt port and put on top of meat. Throw orange peel in skillet anywhere. Tie spices in bag and put in skillet.

Heat wine to boiling point and pour over meat. Cover tightly and put in over 250. Cook about 3 hours without removing lid. Uncover and add onions and mushrooms and cook another 30 minutes to one hour. Sprinkle with parsley when ready to serve.

Serve with French bread. Do not salt anything.




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