At the end of the year, I’m going to try the Bouffes Bourguignon, beef stewed in red wine.

年末無駄に頑張る料理シリーズ！第二弾となる今回はブフ・ブルギニョン。

It is one of the most famous French dishes.

By the way, the last time I was here.

Challenge based on Dancyu’s recipe!

I was not sure if I could make such an authentic French dish at home, but I had a successful experience with beef stew last year, so I decided to be brave and give it a try.

The first step in the preparation is two days in advance. Marinate the beef in red wine and vegetables for two whole days.

Then two days pass, and this is where the stewing and finishing begins.

The preparation to the stew is fine. The procedure is also easy.

However, what is a little tricky with this Dancyu recipe is that it uses several different pots and pans. As far as I could decipher the recipe, it required three pots and one pan.

So, to avoid confusion about which utensil to use in which process, I have made it easier to understand by putting alphabetical symbols on the pots and pans in advance like this.

I also use the music stand in this way so that I can easily check the recipe while cooking. It’s been great!

And the simmering for just over two hours is complete.

From here, we make the finishing sauce. But this part was longer than I expected. If you’re used to it, it might take 1 hour and 30 minutes as per the recipe, but it took me more than 2 hours.

The sauce is made by caramelizing granulated sugar, adding wine vinegar, and then adding the braising liquid that you just cooked the beef in, and then boiling it down to a third or a quarter of its original volume. There’s a lot more braising liquid than I expected, so this took an unexpected amount of time.

I was already hungry and it was time to go, so honestly it was hard, it was long (laughs).

Still, I held back my hunger and let it simmer for 20 minutes, and when it boiled down, it produced a very nice thick sauce like this.

A little salt and pepper here and there to adjust the seasoning, and you’ve got yourself a surprisingly authentic red wine sauce!

The final step is to fry up the beef you’ve been removing while pouring this sauce all over it!

We had it with bread baked in a freshly bought steam oven range and a Pavillon Rouge we bought in Bordeaux.

The result was a little disappointing because the meat was not as tender as I expected, but I think the sauce was perfect. This sauce is truly amazing!

I think there are many possible reasons why the meat was tough: the marinade was inadequate, the surface of the meat was browned and hardened before stewing, it was overcooked at this time, or the stewing was inadequate. I would like to refer to this area for the next time.

Compared to last year’s beef stew, it cost more money in terms of meat and wine (since we used more than two bottles), but I think the boueuf bourguignon was easier in terms of time and effort to make.

とにかくソースが絶品なので、またぜひとも作ってみたいです。