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Recipe Name: Boeuf Bourguignon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Salad or peanut oil
2 Slices fatback
1 1/2 Cup(s) Carrots, diced
2 Pound(s) Rump roast, cut into 1/4-in
2 Onions
1 Cl Garlic, minced fine
2 Shallots, finely chopped
1/2 Pound(s) Mushrooms, chopped
1/2 Bottle burgundy wine
1/3 Cup(s) Cognac
Salt, to taste
Freshly ground black pepper
to taste
Recipe by: The New York Times Cookbook 1. Pour the oil into the
bottomof a two-quart flameproof casserole and add one slice of the
fatback.2. Add the diced carrots and cover them with a single layer
ofone-third of the sliced beef. Sprinkle with salt and pepper.3.
Sprinkle the meat with half the onions, garlic, shallots
andmushrooms.4. Cover with a layer of half the remaining beef and
sprinkle with moresalt and pepper.5. Add the remaining onions, garlic,
shallots and mushrooms and coverwith a final layer of the remaining
beef. Top with the second slice offatback.6. Pour the burgundy and
cognac over all.7. Season with additional salt and pepper.8. Place
the casserole over high heat and, when it begins to simmer,cover and
lower the heat. Cook 3 1/2 hours.While the casserole is cooking the
liquid should barely bubble.From Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 490
Calories From Fat: 162
Total Fat: 18.2g
Cholesterol: 97mg
Sodium: 2008.9mg
Potassium: 1087.7mg
Carbohydrates: 46.2g
Fiber: 6.8g
Sugar: 17.7g
Protein: 38.9g

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