牛肉 Bourguignon is the crown jewel of French home cooking. Braising tough 牛肉 chunks in a generous amount of Pinot Noir transforms the meat into meltingly tender morsels.

Ingredients (Serves 3-4)

• 牛肉 chuck or brisket: 500g (cut into large chunks)
• Red 葡萄酒 (dry): 500ml
• 洋蔥: 1 large (wedges)
• Carrots: 2 (sliced)
• Mushrooms: 1 cup (halved)
• 大蒜: 1 clove (crushed)
• Flour: 2 tbsp
• Butter: 20g
• Salt and black pepper: to taste

Instructions

1. Marinate: Marinate 牛肉, 洋蔥, and carrots in red 葡萄酒 in the fridge for at least 4 hours (ideally overnight).
2. Brown 牛肉: Remove 牛肉, pat dry, 季節 with salt and pepper, and dust with flour. Sear in butter in a Dutch oven until browned.
3. Braise: Pour in the vegetables and marinating liquid. Bring to a boil, skim the foam, cover, and simmer on very low heat for 1.5 to 2 hours.
4. 餘韻: Stir in mushrooms and cook for another 15 minutes. Serve with mashed potatoes.