Boeuf Bourguignonne

This classic French dish is a favorite for dinner parties and buffets. And deservedly so! It can be made ahead—its flavor improves if it is—and needs only the simple accompaniment of French bread and a salad.
Be sure to use a very good quality Burgundy wine. You'll need two bottles: one for the dish and one to drink with it.

1 lb. salt pork, cubed
4 lbs. round or chuck, cut in 2-inch cubes
¼ cup Cognac
1 cup chopped onion
2 cloves of garlic, mashed
1 tsp. salt
1 bottle Burgundy
2 tsp. tomato paste
1 cup beef broth
2 bay leaves
1 tsp. leaf thyme
2 sprigs parsley
6 peppercorns
3 tbs. butter or margarine
1 lb. mushrooms, sliced
24 small white onions, peeled
4 tbs. flour
4 tbs. soft butter
1 tsp. grated lemon rind
2 tbs. chopped parsley

1. Put salt pork in small saucepan; cover with water. Bring to boiling and simmer 5 minutes. (This blanching removes much of the salt that might affect flavor.) Drain pork and pat dry. Cook pork in large kettle or Dutch oven until crisp and brown. Remove and reserve.
2. Brown beef well on all sides in the fat remaining in the kettle. Add only enough beef to the kettle to cover the bottom, or the beef might stew and not brown. Remove browned pieces before adding more beef. When beef is browned, pour off any remaining fat. Return beef to kettle.
3. Heat Cognac in small saucepan, pour over beef and ignite carefully. When flames have died, add onion, garlic, salt, wine, tomato paste, and ½ cup of beef broth.
4. Make a bouquet garni: put bay leaves, thyme, parsley, and peppercorns in small piece of clean cheesecloth and tie securely. Push down into liquid. Bring to boiling then lower heat. Cover and simmer 2 to 2½ hours or until beef is tender.*
5. Heat 3 tbsps butter or margarine in skillet. Sauté mushrooms quickly until just tender, remove and  reserve. Add onions to fat remaining in the skillet and brown well (browning will be spotty). Add the remaining beef broth. Bring to boiling, lower heat and cover. Simmer about 10 minutes or until onions are tender.
6. Make a beurre manie : blend 4 tbsps flour and 4 tbsps butter to form a smooth paste. This is the thickening for the bourguignonne. When beef is tender, remove from the liquid and keep warm. Remove bouquet garni and discard. Add beurre manie bit by bit to hot liquid until it has reached desired thickness.
7. Stir in lemon rind. Return beef to kettle, and add the onions and mushrooms. Add salt pork bits. Heat until bubbly and sprinkle on the parsley. Serve with small boiled potatoes or buttered noodles. Makes 6 servings.

* - Bourguignonne can be oven cooked in a large, covered casserole. Cook at 350° F for 2 to 2½ hours or until tender. Remove from oven and thicken the liquid over direct heat with the beurre manie.