Anthony Bourdain was a culinary master who helped American families create healthy delicious food, along with bringing awareness to other delicious cuisines around the world through his shows. Throughout his career, Bourdain published nearly a dozen cookbooks and wrote numerous articles.
Although he created many dishes throughout his career, the star chef had one signature dish that is a French classic. Find out what it is and if French people make it the same way as Bourdain.
Bourdain’s signature dish was a boeuf bourguignon
Bourdain loved to add flavor and flavor to various dishes, and his take on boeuf (beef) bourguignon speaks volumes about how much the chef loved cooking. Bourdain puts its own spin on the classic dish of beef stewed in red wine.
Although the dish doesn’t require complicated or expensive ingredients, it does take patience and time to soak in the red wine to create the incredible flavor.
If done properly, the reward is a hearty, satisfying stew with rich and tender meat, silky red sauce, which enlivens the entire plate. The dish Bourdain’s. can be found in Les Halles Cookbook Published in 2004.
Chef Boeuf advises anyone making Bourguignon that if they want to enjoy the food, they should let it sit until the second day of cooking. Washington Post Starr’s instructions “Just chill the stew in an ice bath, or on your countertop.”
The publication also cites Bourdain as making a joke about the Department of Health that your kitchen isn’t likely to get a call if you leave out a pot of stew. The quote continues, “Refrigerate overnight. When there is time, reheat and serve.”
Bourdain recommends pairing the boeuf bourguignon with “some boiled potatoes” and also adding a nice bottle of “Cte de Nuit Villages Pommard” to the setup.
If you’re considering making this delicious meal, it’s best to cook it ahead to maximize flavor. Stew keeps well in the refrigerator for three days and can last in the freezer for about two months.
How to Make Anthony Bourdain’s Boeuf Bourguignon
When making Bourdain’s signature dish, you’ll need to cut 2 pounds of boneless beef shoulder into 2-inch-thick pieces, season with kosher salt, freshly ground black pepper, a quarter cup of olive oil, and four medium thinly sliced onions.
You’ll also need two tablespoons of flour, a cup of red wine, six medium carrots cut into one-inch pieces, a clove of garlic, a bunch of herbs (parsley and bay leaves), and water.
Before preparing your meal, it’s best to pat it dry and season it liberally with salt. Set the oven to high heat and heat your olive oil until it shines. Place the meat in batches, don’t move it around too much, fry it until nicely browned, and then transfer it to a plate.
Lower the heat and cook the onions until golden brown and add your flour and let it thicken. Add the wine and return the meat once the wine starts to boil. Then add your vegetables, herbs and water and leave uncovered. If it starts to stick, add some water and let it form a thick, rich sauce.
Once this is done, get rid of the bouquet garni, taste for the correct seasoning, and adjust if desired. Finish with parsley garnish and serve.
Boeuf bourguignon is a French dish
Boeuf bourguignon has a long history that stretches back to the Middle Ages. The dish originates from the Bourgogne region in France, which roughly translates to Burgundy. The region is known for its fine wines, which provide the perfect combination for this dish.
Bourdain suggests cooking with Pinot Noir, which is the same wine commonly used by the French when making boeuf bourguignon. The dish has undergone several modifications over the years, but Bourdain’s recipe tries to stay true to its origins.
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