Boeuf Bourguignon w/ Pappardelle and Lardons

“This is one of the classics of traditional French cooking," says executive chef Dominique Filoni of Avenue in Long Branch. "Beef bourguignon is one of many examples of a peasant dish being slowly refined into haute cuisine. Most likely the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way."

"This recipe is an adaptation of Thomas Keller’s bourguignon from his Bouchon cookbook, using short ribs instead of the traditional rump roast," Filoni adds "The short ribs are tenderer and a lot less chewy after the braising. This looks like a big task, but do not let the number of ingredients frighten you. You can boil carrots and potatoes, can’t you? Make the beef and wine reduction at least a day ahead, then finish cooking and assemble all.”


Red Wine Reduction


1 bottle red wine, such as cabernet
1 cup diced (1/2 inch) onions
1 cup sliced (1/2 inch) peeled carrots
1 cup sliced (1/2 inch) leeks, white and light green parts only
1 cup sliced (1/4 inch) shallots
1 cup sliced (1/4 inch) button mushrooms and/or stems
3 thyme sprigs
6 Italian parsley sprigs
2 bay leaves
1/2 tsp black peppercorns

3 large garlic cloves, skin left on, smashed.


1. Combine all ingredients for the wine reduction in a large, heavy bottomed, ovenproof pot large enough to hold the meat in a single layer.

2. Bring to a boil, lower heat and simmer until the wine is reduced to glaze, about 50-60 minutes. Strain the liquid and reserve.


2 3/4 lbs boneless short ribs (about 1 inch thick)
1 cup diced (1/2 inch) yellow onions
2/3 cup sliced (1/2 inch) peeled carrots
1 1/2 cups sliced (1/2 inch) leeks, white and light green parts only
3 thyme sprigs
3 Italian parsley sprigs
2 bay leaves
Kosher salt
Canola oil
About 4 cups veal stock


1. Cut the meat to 1 ½ inch by 1 inch thick chunks.

2. Line a baking sheet with paper towels. Season the meat with salt and pepper. Heat 1/8 inch of Canola oil in a sauté pan and brown the beef in small batches. Make sure not to crowd the beef in the sauté pan so the beef does not steam-cook and will brown properly, about 5 minutes on each side. Transfer to the baking sheet and proceed with the next batch.

3. Preheat oven to 350 F

4. Add the onions, carrots, leeks, garlic, thyme, parsley, and bay leaves to the reserved red wine reduction and toss together

5. Cut a piece of cheesecloth large enough to cover the length and width of the pot. Wet it and wring it dry and lay it gently over the vegetables to form a nest for the meat. (The cheesecloth will allow the liquid to flavor the meat but prevent the herbs and vegetables from clinging to it).

6. Place the short ribs on the cheesecloth and add enough stock to come up just to the top of the meat.

7. Bring the liquid to a simmer over medium high heat. Cover the meat with a parchment lid (parchment paper with a hole in the middle that covers the contents of the pot) and with the pot lid. Place in the oven and reduce the heat to 325F. Braise the beef for 1 ½ to 2 hours, or until the meat is very tender.

8. When meat is cooked, transfer the meat to an oven proof pot or a big enough container to hold all the meat and the sauce.

9. Remove and discard the cheesecloth, then strain the braising liquid and bring to a boil. Skim off the fat that rises to the top. Reduce the sauce by almost half or until you have a sauce consistency and not a stock. Strain the liquid again over the beef.

10. Let it cool, cover and refrigerate for at least 1 day, or up to 3 days.



8 ounces fingerling potatoes
2 thyme sprigs
1 bay leaf
2 garlic cloves, skin left on, smashed
1 tbs Kosher salt
1/4 tsp black peppercorns

16 round French baby carrots or other baby carrots
4 thyme sprigs
2 bay leaves
2 garlic cloves, skin left on, smashed
1 tbs Kosher salt
1 tsp black peppercorns

Bacon and Mushrooms:
4 ounces slab bacon, cut into 24 lardons about 1 1/2 inches long and 3/8 inches thick
32 small button mushrooms
2 tbs unsalted butter
Kosher salt
ground black pepper

Cippolini Onions:
12 oz. medium Cippolini onions, peeled
1 bay leaf
12 black peppercorns
1 thyme sprig
Kosher salt

1lb. pappardelle
1 Tbsp butter
Kosher salt
Ground black pepper
1 tsp sliced Italian flat parsley


1. Preheat oven to 375 °F.

2. For the Potatoes: Put the ingredients in a pot with the potatoes. Cover with water for at least an inch over the potatoes and bring to a boil. Turn the heat down and simmer until the potatoes can be pierced easily with a paring knife. Discard the seasonings and slice the potato lengthwise in half. Set aside.

3. For the Carrots: Put the ingredients in a pot with the carrots. Cover with water for at least 1 ½ inch over the carrots and bring to a boil. Turn the heat down and simmer until the carrots can be pierced easily with a paring knife. Discard seasonings and set aside.

4. For the Lardons: Spread the lardons in a single layer in a non-stick baking pan and place in the oven. After about 10 minutes, stir the lardons and return to the oven for another 5 to 10 minutes, or until they are browned. Remove from the oven and drain on paper towels.

5. For the Mushrooms: Trim away the stems of the mushrooms. Heat the butter in a large skillet until the butter has melted and the foam has subsided. Add the mushrooms, reduce the heat to medium low, season with salt and pepper to taste, and cook gently, tossing often, until the mushrooms are lightly browned and tender throughout, 2 to 3 minutes. Set aside.

6. For the Cippolini onions: Place the onions in a saucepan that will hold them in a single or double layer, add cold water to cover them by 1 inch, and season the water with the bay leaf, peppercorns, thyme, and a pinch of salt. Bring to a boil, then reduce the heat and simmer gently for 10 to 15 minutes, or until the onions are tender when pierced with a paring knife.

7. Drain off all water and/or fat from each ingredient.

8. For the Pappardelle: Fill a large stockpot with water. Add 1 teaspoon of salt per gallon of water used. Salt will make the pasta taste better, and won’t appreciably increase the sodium level of your recipes. Cover the pot with a lid, and bring the water to a rolling boil. Measure the pasta you need, and add this to the water stirring occasionally. Pasta generally doubles in size when cooked, so remember 1 cup uncooked = 2 cups cooked. Start timing when the water returns to a boil. Generally pappardelle cooks in 6-8 minutes and should be al dente, firm yet tender, with a tiny core in the middle. Drain the pasta into a colander, placed into your kitchen sink, shake off excess water and rinse the pasta under cold water. It could be stored for up to 1-3 days in a plastic container in your fridge.

9. NOTE: For this recipe use 2 to 3 oz of cooked pasta per person. If made ahead of time, reheat just before serving and finish by tossing the pasta in a pot with butter, seasoning and fresh parsley.


1. Preheat oven to 250°F.

2. Place the container with the beef in the oven for a few minutes — just enough to liquefy the sauce. Remove from oven and turn the oven up to 400°F. Carefully remove the pieces of beef to a deep ovenproof sauté pan. Strain the liquid over the beef.

3. Place the pan in the oven and warm the beef for about 5 minutes, basting occasionally with the cooking liquid.

4. Add the potatoes, carrots, mushrooms, and onions and toss gently. Return to the oven for an additional 5 to 10 minutes or until the vegetables and meat are hot.

5. Meanwhile, rewarm the lardons in a small skillet.

6. Remove the sauté pan from the oven and gently toss in the parsley.

7. Place the 2-3 oz. of pasta in an individual serving bowl and with a slotted spoon divide the meat and vegetables among the bowls and spoon some of the sauce over each serving.

8. Distribute the lardons among the plates and sprinkle with fleur de sel.

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