How to cut the meat for a beef bourguignon

To obtain a tender and flavorful beef bourguignon, the meat must be cut into uniform pieces that sear well on the surface while allowing the collagen in the gelatinous cuts to turn into gelatin during slow cooking in red wine.

Song selection

Choose braising cuts of beef such as chuck , brisket, round, brisket, belly, or shank, which are rich in collagen and marrow and tenderize after 3 hours of simmering; ideally, combine 2 or 3 varieties for a balance of textures and flavors. These economical cuts of shoulder or belly are perfect for beef bourguignon, unlike leaner cuts that tend to dry out. Select pieces with some fat and bone to enrich the sauce.

Preparation before cutting

Remove the meat from the refrigerator 30 minutes beforehand for a clean cut. Rinse it under cold water and pat it dry thoroughly to remove any moisture that might prevent proper caramelization during searing. Trim it by removing any large sinews, fibrous membranes, and excess fat with a sharp knife, while leaving a thin protective layer that will melt and lubricate the meat during cooking. This meticulous step prevents the pieces from shrinking unevenly.

How to cut

Cut the meat into even cubes, 3 to 4 cm on each side (about the size of a small apricot), cutting perpendicular to the muscle fibers to break down their structure and ensure even tenderness; all the pieces should be identical for synchronized cooking. Use a large, sharp chef's knife on a stable cutting board, first cutting into thick slices and then into clean cubes, without crushing the meat. Avoid cubes that are too small, which will fall apart, or too large, which will remain firm in the center.

Seared and cooked for tenderness

Lightly flour the cubes and sear them in small batches over high heat in butter or hot oil to form a crust that seals in the juices, without overcrowding the pan. Deglaze with Burgundy red wine, add bacon, carrots, pearl onions, garlic, mushrooms, and a bouquet garni, then simmer for 3 hours over low heat in a cast-iron casserole dish until the meat is very tender and easily falls apart. This slow cooking process dissolves the collagen without damaging the fibers.

Additional tips

Season after searing to avoid drying out the meat, and stir gently during cooking to preserve the velvety consistency of the sauce. Let it rest, covered, for 10 minutes before serving with mashed potatoes to allow the juices to redistribute. This iconic Burgundian dish then reveals tender meat infused with complex flavors.