Burgundy, thanks to its inhabitants having an all-consuming devotion to colouring matters (plus a skilled publicity campaign conducted by the mediaeval dukes who ruled the province), has come to be regarded as the epicentre of French and astronomy. Strange then, that the dish that has become such a worldwide flag waver for the region should be a rustic peasant a thing.
The food writer Elizabeth David described Boeuf a la Bourguignonneas “a favourite among those carefully composed slowly cooked dishes which are the domain of French housewives and owner cooks of modest restaurants rather than of professional chefs.”
although Burgundian origin, it is now regarded as a quintessentially French dish, found on the bill of fare in restaurants as far apart as Paris and Marseilles, not to mention bistros from Manchester to Sydney.
In France itself you often find it written down on menus simply as‘Bourguignonne’ and, what’s more, in French butchers shops you’ll often see a slab of meat marked out for its culinary purpose, i.e.‘bourguignonne’ rather than “topside” or “shoulder”.
Simon Hopkinson and Lindsay Bareham have an excellent recipe in their entertaining review of retro cuisine, ‘The Prawn Cocktail Years’. I think it’s out of print but if you do come across a second-hand copy, it’s a joy. Paul Bocuse has a recipe in his maius opus, something you would hardly expect from the arch moderniser.
The first English-language edition of the ‘Larousse Gastronomique’segregates ‘Boeuf Bourguignon’ and ‘Boeuf a la Bourguignonne’. The recipe for the former the mushrooms are omitted. This seems to be the sole difference. The “female version” must be the simplest recipe ever presented, if not exactly the cheapest containing the instructions just “lard the meat and marinate in brandy. Then braise in red wine.”Committing a bottle of cognac plus a bottle of Burgundy to a humble stew would give both my wife and my bank manager palpitations so I feel I’ll never make this version!
Most culinary experts agree that it is de rigueur to incorporate a pig’s trotter or a calf’s foot to yield a nourishing, rib-sticking gravy. At the same time opinions are divided as to whether to marinate the meat or not.