boeuf à la bourguignonne



  • masculine A piece of beef, usually topside, larded and marinated in red wine and brandy for 12 hours, drained, sealed, browned and braised in the marinade and brown stock to half-cover. Served with a sauce made from the degreased, strained and reduced cooking liquor and garnished with glazed button mushrooms and onions, fried diced bacon and heart-shaped croûtons.