The French are great lovers of meat; they don't seem to understand how anyone can exist without eating meat on a regular basis. So it should come as no surprise that they have a wealth of succulent meat dishes.
Andouillette is a
coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings,
pepper, wine, onions and seasonings,
but they are something of an acquired taste. Even so, they regularly find their
way onto town centre bistro menus, and are popular with French people.
Boeuf Bourguignon (1)
Bouef Bourguignon (2)
Beef bourguignon or Bœuf bourguignon, also called beef Burgundy, and Boeuf à la
Bourguignonne, is a well-known, traditional French recipe originating from the
Burgundy region of France.
Essentially, it is a stew prepared with beef braised in red
wine (ideally a good red Burgundy), and beef broth, flavoured with garlic,
onions and a bouquet garni, with pearl onions and mushrooms added towards the
end of cooking.
Also known as Daube de boeuf à la Provençale, Beef stew is a traditional family meal and there is nothing
quite like it! It is called daube because of the old earthenware container it
was cooked in. There are variations of this beef stew recipe but they are all
fantastic. It is best started the day before as it improves in flavour.
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