Boeuf Bourguignon
carne cortada em cubos marinada com cebola em pedaços. cozida com cenoura, vinho e temperos. acompanha batatas cozidas e arroz branco com salsa.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Cinema Reserva Cultural Niterói
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Boeuf Bourguignon, also known as beef Burgundy, has peasant origins, transforming humble cuts of beef into a rich and flavorful stew. It evolved from centuries of regional French cooking, where using local wine to braise tougher cuts of meat was a common practice. Over time, it became a symbol of French culinary tradition, particularly associated with the Burgundy region and its renowned wines.
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Boeuf Bourguignon is a dish deeply ingrained in French culinary culture. It is often associated with family gatherings, celebrations, and represents the art of slow cooking and savoring simple, high-quality ingredients. It is more than just food; it's a symbol of French heritage and regional pride.
Regional Identity
The dish is intrinsically linked to the Burgundy region of France, known for its exceptional wines. The use of Burgundy wine is central to its identity and flavor profile, reflecting the region's culinary traditions.
Comfort Food
Boeuf Bourguignon is considered a classic comfort food, often prepared and enjoyed during colder months. Its rich and hearty nature provides warmth and satisfaction.
Slow Food Movement
The dish embodies the principles of the slow food movement, emphasizing the use of fresh, local ingredients and a deliberate cooking process. It is a testament to the belief that good food takes time and care.
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Boeuf Bourguignon is characterized by its deep, savory flavors derived from slowly braised beef, earthy vegetables, and rich red wine. The dish showcases a harmonious balance of umami, acidity, and sweetness.
The prominent flavors stem from the beef, which becomes incredibly tender and infused with the wine during the long braising process. The mirepoix (onion, carrot, and celery) provides a foundational sweetness and aromatic depth. Burgundy red wine contributes tannins, fruitiness, and complexity. Other key ingredients include mushrooms, which add earthiness, and bacon or pancetta, which lend smokiness and richness. A bouquet garni (a bundle of herbs like thyme and bay leaf) infuses the stew with herbaceous notes. The resulting sauce is deeply savory, slightly sweet, and intensely flavorful.
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Wine Selection
While a good quality Burgundy wine is traditional, a dry, full-bodied red wine like Pinot Noir or Cabernet Sauvignon can also be used. Avoid wines that are too sweet or tannic.
Browning the Beef
Properly browning the beef in batches is crucial for developing a rich, flavorful base. Don't overcrowd the pan, as this will steam the beef instead of searing it.
Low and Slow
Braised the beef at a low temperature for a long period of time. This allows the meat to become incredibly tender and the flavors to meld together beautifully.
Deglazing the Pan
Deglazing the pan with wine or broth after browning the beef helps to release all the flavorful browned bits from the bottom of the pan, adding depth to the sauce.
Serving Suggestions
Boeuf Bourguignon is traditionally served with boiled potatoes, egg noodles, or crusty bread to soak up the delicious sauce. A garnish of fresh parsley adds a touch of freshness.
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