*  Exported from  MasterCook  *
 
                            BOEUF BOURGUIGNON I
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef/veal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Salad or peanut oil
    2       lg           Slices fatback
    1 1/2   c            Carrots -- diced
    2       lb           Rump roast, cut into 1/4-in
                         -slices
    2       md           Onions
    1                    Cl Garlic -- minced fine
    2                    Shallots -- finely chopped
      1/2   lb           Mushrooms -- chopped
      1/2                Bottle Burgundy wine
      1/3   c            Cognac
                         Salt -- to taste
                         Freshly ground black pepper
                         -to taste
 
   Recipe by: The New York Times Cookbook
   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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