Bastille Day (France's national day) is a celebration close to Le Cordon Bleu Australia's heart. The humble cooking school was born in Paris in 1895, and today is a global leader in culinary arts and hospitality management education across more than 25 countries. To commemorate, earlier this month we shared a uniquely French boeuf bourguignon recipe, courtesy of Le Cordon Bleu Melbourne chef lecturer Steffen Jensen.
“Most stewed dishes date back to the Middle Ages as a way to tenderise meat and offer nourishment,” Chef Steffen says.
“The same goes with boeuf bourguignon. Its first publication was recorded in 1867, however it wasn’t made famous and historic before it was first mentioned in Escoffier’s first cookbook in the early 1900s.
“It was then made worldwide renowned after featuring in Julia Childs timeless classic The Art of French Cooking through the ‘60s and ‘70s.”
Chef Steffen says ‘A la Bourguignonne’ is normally referred as stewed dishes cooked with Burgundy wine.
“Classic beef bourguignon is the perfect winter warmer due to the substantial element of the dish - the perfect red wine can be shared and sampled while incorporated into the dish,” he says.
“Burgundy wine grapes are usually referred to as Pinot Noir. Due to the simple nature of the dish - it’s the perfect dish to cook and share between family and friends.”
While boeuf bourguignon is normally served with a potato puree, Chef Steffen says it can easily be served with different starches such as rice or pasta.
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