I'm Mantissa

【Julia Child．Boeuf Bourguignon】/ Servings: Serves 6

《Ingredients》
6 ounces bacon / 培根...6盎司(=170g)
Blanched bacon rind / 培根皮...(買培根時記得選帶皮的)
1 Tbsp. olive oil or cooking oil / 橄欖油...1大匙
3 pounds lean stewing beef , cut into 2-inch cubes / 瘦牛肉...3磅(=1.35kg) (切成5X5cm大小) →台灣黃牛:牛腱肉、進口牛肉:牛肋條
1 sliced carrot / 紅蘿蔔...1條(切塊)
1 sliced onion / 洋蔥...1顆(切片)
1 tsp. salt / 鹽...1茶匙
1/4 tsp. pepper / 胡椒粉...1/4茶匙
2 Tbsp. flour / 麵粉...2大匙
3 cups full-bodied, young red wine , such as a Chianti / 法國產地的紅酒...3杯
2 to 3 cups brown beef stock or canned beef bouillon / 牛肉高湯...3杯 ★自製
1 Tbsp. tomato paste / 蕃茄糊...1大匙
2 cloves mashed garlic / 蒜末 or 蒜泥...2瓣
1/2 tsp. thyme / 百里香...1/2茶匙
Crumbled bay leaf / 月桂葉...1片
Parsley sprigs / 新鮮Parsley...數株
18 to 24 small white onions , brown-braised in stock / 珍珠洋蔥...18~24個【買不到可省略】
1 pound quartered fresh mushrooms , sautéed in butter / 新鮮蘑菇...1磅(=450g)

《Directions》
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
切掉生培根的皮並將培根切片(1/4 inch厚、1 1/2 inch長)，用1.5 quarts(=1500cc)的水煮10分鐘去生培根本身的鹹腥，然後蔭乾。

Preheat oven to 450 degrees.
烤箱預熱到450°F(=235°C)。

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
直接在Le creuset鍋內用橄欖油將培根炒2~3 mins後呈微褐色後取出，然後接著拌炒一下牛肉塊。

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
記得用紙巾將牛肉擦乾再炒，如果牛肉塊是溼潤的就無法變成微褐色。用熱橄欖油和培根的油拌炒到牛肉表面略為焦黃為止。

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
用Le creuset鍋內的油脂拌炒蔬菜(洋蔥、紅蘿蔔)直到微褐色。

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
將培根、牛肉放回鍋內，並撒上鹽和胡椒粉，拌勻後，再撒上麵粉，放入烤箱內烤4 mins直到牛肉表面有些微焦。
打開烤箱門，讓烤箱降溫至325°F(=165°C)。

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
再倒入紅酒和足夠的牛肉高湯直到覆蓋過牛肉，再加入蕃茄糊、蒜末or蒜泥、培根皮及香草(百里香、月桂葉、Parsley)，然後放入烤箱烤2.5~3 hrs。
直到牛肉熟軟。

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
當牛肉在燉煮時，邊準備好珍珠洋蔥及蘑菇，待用。

《炒蘑菇》作法:
奶油...4大匙
橄欖油...2大匙
重新起一油鍋，待油溫夠高後(記得將蘑菇擦乾)，將蘑菇放入搖動，一開始蘑菇會吸油，待油脂重新出現在蘑菇表面後，
蘑菇成咖啡色即可起鍋。

《燉珍珠洋蔥》作法: ★買不到可直接省略此步驟
奶油...1.5大匙
橄欖油...1.5大匙
當油溫夠高時就可將18~24個剝好皮的珍珠洋蔥放入，不斷滾動10 mins直到它們均勻變成咖啡色，並小心不要弄壞它們。

接著要燉珍珠洋蔥，
牛骨高湯...1/2杯
鹽、黑胡椒...適量
一束中型香草束(荷蘭芹*4、月桂葉1/2片、1/4小匙百里香)
文火慢燉40~50分鐘，所以建議燉牛肉開始沒多久後就開始處理。

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
過濾出紅酒燉牛肉的醬汁後，把Le creuset鍋洗好後，再倒回過濾出的牛肉和培根，並加入熟的珍珠洋蔥和蘑菇。

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
濾出的醬汁，放在火爐上煮1~2 mins，約會得到2.5杯的量。如果太稀，請小火煮到穠稠；如果太稠，加點高湯調味，請小心的調整鹹淡。

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
最後將調整好的醬汁倒回Le creuset鍋中，最後再小火煮個2~3 mins即可上鍋。
可搭配馬鈴薯泥、麵條、米飯一起食用，並用新鮮的Parsley裝飾。

《Vegetable and Wine Suggestions》
蔬菜和酒類建議:
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.
Read more: http://www.oprah.com/food/Boeuf-Bourguignon#ixzz22FrgYUgJ


所以這樣一鍋Julia Child經典的紅酒燉牛肉，
若從牛肉高湯開始準備起，
我想花個二~三天都不為過呢~

最後附上愜意酒鬼~克拉拉．於「柏根地的優雅．紅酒燉牛肉」一文中提即的牛骨高湯作法。
《台北買牛肉去處？》
一、台北市萬華區長順街上．全家旁 - 慶豐牛肉批發商行《台灣黃牛》
營業時間: 二、三、五、六、日 (一、四公休) 23:00~11:00(最好在早上11:00之前過去買，中午就開始收了)
02-28225787 →特別會挑公牛肉 


二、西藏路上．元泰牛肉 / 02-23380822 →特別會挑母牛肉

三、東門市場．永福號牛肉 / 0935-788651 →買牛尾的地方

【相關文章閱讀】
紅酒燉牛肉的靈魂．牛骨高湯【作法&圖】
http://www.wretch.cc/blog/mantissa2009/23484241