Boeuf Bourguignon I The New York Times Magazine, September 11, 1960 Craig Claiborne Yield: 6 servings 2 Tbsp. salad oil 2 large slices salt pork or 6 slices of bacon 1½ cups diced carrots 2 lbs. chuck or rump of beef, cut into ¼-inch thick slices salt and pepper to taste 2 medium onions, coarsely chopped 1 clove garlic, finely minced 2 shallots, finely chopped ½ lb. mushrooms, chopped ½ bottle Burgundy wine ⅓ cup cognac Pour the oil into a large casserole and add 1 slice of salt pork (or 3 slices of bacon). Add the diced carrots and cover them with one-third of the sliced beef in a single layer. Sprinkle with salt and pepper. Sprinkle the meat with half the onions, garlic, shallots, and mushrooms. Cover with a layer of half the remaining beef and sprinkle with more salt and pepper. Add the remaining onions, garlic, shallots and muchrooms and cover with a final layer of the remaining beef. Top with the second slice of salt pork (or remaining 3 slices of bacon). Pour the Burgundy and Cognac over all. Season with additional salt and pepper. Place the casserole over high heat, and when it begins to simmer, cover and lower the heat. Cook for 2 to 2½ hours, or until the meat is tender when tested with a fork. Note: For a second version, published in the same article, see Boeuf Bourguignon II

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