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Boeuf Bourguignonne

1/2 pound salt pork, cut into 1/4-inch cubes, blanched in water
4 pounds lean, boneless chuck or brisket, cut into 1 1/2-inch cubes
Salt to taste
Freshly ground pepper to taste
1 tablespoon chopped garlic
24 pearl white onions, about 3/4 pound, peeled
1 pound small button mushrooms
5 tablespoons flour
5 cups dry red Burgundy wine
2 whole cloves
2 whole allspice
1 bay leaf
1/2 tespoon dried thyme
4 parsley sprigs


Using a large, heavy skillet over medium heat, add the cubes of salt pork. Cook, stirring with a slotted spoon, until they are crisp. Remove the cubes and set aside. Leave the rendered fat in the skillet. Add the cubes of beef to the skillet. Sprinkle with salt and pepper and brown over high heat, stirring and turning the pieces often, for about 10 minutes. Add the garlic, onions and mushrooms, stirring often. Sprinkle with flour and stir to coat evenly. Add the wine and stir. Add the saltpork cubes, cloves, allspice, bay leaf, thyme and parsley; salt and pepper to taste. Bring to a boil. Cover and simmer for 1 1/2 hours or until meat is tender. Remove the bay leaf, parsley sprigs and any fat on top.

Source: cooking.nytimes.com