*  Exported from  MasterCook  *
 
                            Boeuf Bourguignon I
 
 Recipe By     : The New York Times Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef/Veal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   Salad or Peanut oil
    2      Large         Slices fatback
    1 1/2  Cups          Carrots -- diced
    2      Pounds        Rump roast, cut into 1/4-inch slices
    2      Medium        Onions
    1      Clove         Garlic -- minced fine
    2                    Shallots -- finely chopped
      1/2  Pound         Mushrooms -- chopped
      1/2  Bottle        Burgundy wine
      1/3  Cup           Cognac
                         Salt -- to taste
                         Freshly ground black pepper -- to taste
 
 1.  Pour the oil into the bottom of a two-quart flameproof casserole
 and add one slice of the fatback.
 
 2.  Add the diced carrots and cover them with a single layer of
 one-third of the sliced beef.  Sprinkle with salt and pepper.
 
 3.  Sprinkle the meat with half the onions, garlic, shallots and
 mushrooms.
 
 4.  Cover with a layer of half the remaining beef and sprinkle with
 more salt and pepper.
 
 5.  Add the remaining onions, garlic, shallots and mushrooms and cover
 with a final layer of the remaining beef.  Top with the second slice
 of fatback.
 
 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.
 
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