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Beef Bourguignon with Tagliatelle
A traditional beef bourguignon braised in the oven with Burgundy red wine, smoked bacon lardons, carrots, mushrooms and served over fresh tagliatelle, all seasoned with herbs and spices. Ideal for family meals, it stores very well and gains flavor when reheated.
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Critical Success Points
- • Marinate the meat for at least 30 minutes (ideally overnight)
- • Sear the meat without boiling it to create a flavorful crust
- • Use a 160 °C oven for braising to achieve melt‑in‑your‑mouth meat
- • Add butter at the end of cooking for a glossy sauce
Safety Warnings
- • Handle very hot oil; avoid splatters
- • Use oven mitts when removing the pot from the oven
- • If you choose to flambé the wine, keep flames away from flammable objects
- • Use a sharp knife and cut away from your body
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