What’s Cooking from Culinary Arts

BOEUF BOURGUIGNON

Preparing the classic French dish happens during day 11 of the program, which brings together youth ages 18-24 and seniors ages 50 and over for a 12-week, 300-hour course. The recipe comes at a time in the program when cooking methods are more complex, and students need to incorporate time management and multitasking into their work. Bon appétit!

lbs. flat iron or beef shoulder, trimmed and cubed vegetable oil salt and pepper large carrot, mirepoix (1 inch pieces) large onion, mirepoix (1 inch pieces) Tbsp. flour Tbsp. tomato paste cups red wine cups brown stock head garlic, split bay leaf bouquet garni (peppercorns, parsley stems, thyme) cold butter to finish the sauce

For the Garniture: Tsp. butter ea. pearl onions, Glacér a’Brun pinch sugar oz. bacon, lardons ea. button mushrooms, quartered salt and pepper parsley, finely chopped