Wartime Wednesdays: Burgundian Beef

WINE IN COOKERY---Wine is friendly to many foods but is equally antagonistic to other favorites. Egg is the outstanding example of the latter and cheese of the former. White and shell fish, poultry, game and meat, except pork, take on added luster by the addition of a small quantity of wine. Mushrooms, truffles and sweet potatoes complement wine flavors. Beware, beware, the combining of wine with acids in the form of gherkins, vinegar and similar condiments.
For fish or meat sauces, dry wines are the dicta of most experts. Riesling and Chablis are typical dry white wines, and claret is a typical dry red one. In the case of fish, the wine must be white, always, for red wine and fish do not mix. Meats may be cooked with either red or white wine. Occasionally a dash of a sweet cordial added at the last moment improves a meat. For instance, a tablespoon of Benedictine works magic in a pot roast.---The Victory Binding of the American Woman's Cook Book, published 1943


The recipe called for salt pork, diced and sauted in butter. We couldn't find salt pork, so I used bacon. A large chunk of beef is seared, all over, then removed. Add in minced onions, shallots, garlic and carrots. Simmer, add in peppercorns, bay leaves, tarragon vinegar, thyme, parsley, chervil, wine and the beef. Cook three hours on a slow heat. Skim fat, and serve.





We're kicking off our fourth year of Blog Party by taking a look back at some of our favorite first-year themes. This month, we're revisiting a BP favorite, Retro Party!

We're doing a bit of time-travel, and bringing back some of the weird and wonderful dishes & drinks from the 20's through the late sixties. You won't want to miss it! R.S.V.P. no later than TOMORROW, Thursday, 21 August. Hope to see you there!





Tagged with: Food and Drink + Wartime Wednesday + Dinner + Bacon + Beef + Wine + Cookbooks + Retro