- 1. LANGE DE BOEUF (BEEF TONGUE)
- Boil tongue for 1/4 hour; drain and remove skin. Throw out water and put 3 quarts of fresh water, 1 carrot, 1 onion, celery, 1 small clove of garlic, ...
Ingredients: 14 (bouillon .. carrot .. celery .. flour .. leaf .. leek ...)
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- 2. BOEUF BOURGUIGNON
- Heat oil in Dutch ... 2 more hours. The "boeuf" is now ready. ... from my husband's French grandmother.
Ingredients: 9 (leaf .. mushrooms .. oil .. sq. .. thyme .. wedges ...)
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- 3. BOEUF A LA BOURGUIGNONNE
- Cut the meat into 2" squares. Heat the oil in a flame proof casserole and brown the meat. Remove the meat and keep warm. Add the bacon to the ...
Ingredients: 13 (flour .. garni .. mushrooms .. oil .. onions .. steak ...)
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- 4. BOEUF A LA BOURGUIGNONNE
- Cut meat into 1 1/2 to 2 inch cube and marinate in a mixture of sliced onions, carrots, peppercorns, parsley, thyme, bay leaf and half of the wine ...
Ingredients: 20 (beef .. brandy .. croutons .. flour .. garlic .. leaf ...)
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- 5. BOEUF A LA FLAMANDE (Beef With Beer)
- Saute onion and shallots in a little oil in skillet until golden. Remove with a slotted spoon. Pat meat dry with a paper towel and brown well on all ...
Ingredients: 12 (nutmeg .. parsley .. roast .. rosemary .. salt ...)
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- 6. BOEUF A LA MODE
- Cook slab bacon and set aside. Brown beef in bacon drippings (2-3 tablespoons only) on all sides. Sprinkle with salt, pepper and thyme. In a deep ...
Ingredients: 9 (bacon .. bouillon .. salt .. thyme .. whole ...)
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- 7. BOEUF ALA BOURGUIGNONNE
- In a heavy skillet having a tight cover, brown beef in butter until dark brown. Add wine, water, salt, and pepper. Place, covered, in a 350 degree ...
Ingredients: 7 (carrots .. salt ...)
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- 8. BOEUF AUX CAROTTES
- (Beef with carrots.) Origin: French. This is a very simple dish that can be prepared in either a pressure cooker or an enameled cast iron pot with a ...
Ingredients: 12 (cubes .. leaves .. meat .. salt .. sauce .. thyme ...)
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- 9. BOEUF BOURGIGNON
- I used to have to make this stew every Thursday for the French family I was living with during my au-pair days in Shrasbourg, for lunch! It is very ...
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- 10. BOEUF BOURGUIGNONNE
- Use 2 bouillon cube mixed with 2 cups water. Cut meat into 1 1/2 inch pieces. In large skillet or Dutch oven, brown onions in butter. Add bacon and ...
Ingredients: 13 (flour .. mushrooms .. parsley ...)
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