French Corner: Recipe of "Bœuf Bourguignon, with Short-Ribs and Veal Stock"

Welcome to the "French Corner", the Consulate’s monthly rendez-vous dedicated to the promotion of France’s culture and patrimony, in video! This month discover our recipe from Bourgogne: "Bœuf Bourguignon, with Short-Ribs and Veal Stock", prepared by Alex Falconer, Executive Chef at Joséphine, in Kenmore Square, Boston.

Bœuf Bourguignon, with Short-Ribs and Veal Stock

The recipe is prepared by Alex Falconer, Executive Chef at Joséphine, Kenmore Square, Boston.


  • Veal stock:
    • 7 pounds of veal bones
    • 2 to 3 cups of Mirepoix
    • ? cup of tomato fillets
    • 1 to 2 cups of Red wine
    • 2 bay leaves
    • ? teaspoon dried thyme
    • ? teaspoon crushed black peppercorns
    • 6 parsley stems
  • Sauce:
    • 3 stocks of celery
    • 2 white onions
    • 5/6 carrots
    • 4 cloves of garlic
    • ? cup of brown sugar
    • ? cup of tomato fillets
    • 2 bay leaves
    • a small handful of black peppercorns
    • a bottle of red wine
  • Garlic butter:
    • 6 cloves of garlic
    • 1 full head of parsley
    • 2 pounds of butter
  • Roasted potatoes:
    • 2 pounds of potatoes
    • Enough duck fat to coat the potatoes
    • a few cloves of garlic
    • ? teaspoon dried thyme
  • Short-ribs
  • Seasonable vegetables (carrots, squashes, parsnips, green beans)
  • Some parsnip (to make parsnip strips)


  • Prepare the veal stock
    1. Preheat the oven to 475 degrees F.
    2. Place the pan in the oven.
    3. Roast the bones until they are brown.
    4. Remove the pan from the oven and pour off and reserve the fat.
    5. Place the bones in a large stockpot.
    6. Lightly caramelize the mirepoix with 2 tablespoons of the reserved fat.
    7. Add the tomato fillets to the roasting pan.
    8. Cook until the vegetables are caramelized.
    9. Add the red wine to the pan de deglaze.
    10. Pour the contents of the roasting pan into the stockpot.
    11. Cover with 2 gallons of cold water and the bay leaves, the dried thyme, the crushed black peppercorns and the parsley stems.
    12. Bring the stockpot to a boil and then reduce to a simmer. Allow stock to simmer for 5 hours minimum, skimming the scum and fat that will rise to the top frequently.
    13. When the stock has simmered for a few hours, remove from the heat and strain through a fine mesh sieve lined with chessecloth.
  • Prepare the sauce and cook the short-ribs
    1. Preheat the oven to 350 degrees F.
    2. Chop the stocks of celery and the cloves of garlic.
    3. Slice up the onions and the carrots.
    4. Put the celery, the garlic, the onions and carrots in a stockpot with some oil.
    5. Sauté it for 20 to 30 minutes at medium-high heat until it starts to caramelize.
    6. Once it is caramelized, add the bottle of red wine, the ? cup of brown sugar, the bay leaves, the peppercorns and the ? cup of tomato fillets.
    7. Let it all cook down until it is quite dry.
    8. Preheat a roasting pan with oil at medium-high heat.
    9. Salt and pepper the short-ribs.
    10. Once the oil starts to wrinkle, place the short-ribs in the roasting pan very carefully.
    11. Let it brown on both sides (3 to 4 minutes for each side).
    12. Once the short-ribs are browned, place them in a roasting pot.
    13. Pour the contents of the stockpot into the roasting pot.
    14. Pour some of the veal stock into the roasting pot, just enough to cover the contents of the roasting pot.
    15. Cover the roasting pot with its lid, or wrap it with aluminum foil and put it in the oven for 3 to 3.5 hours.
    16. When the cooking is done, take off the bone of the short-ribs and cut them into little squares.
    17. Strain the contents of the roasting pot through a fine mesh sieve, reserve the sauce.
  • Prepare the roasted potatoes
    1. Coat the potatoes with duck fat.
    2. Roast them with the garlic and the thyme.
  • Prepare the garlic butter
    1. Mix the garlic, parsley and butter with some salt and pepper until all is well incorporated.
  • Prepare the parsnip strips
    1. Peel some parsnip.
    2. Place the shavings in a fryer for a couple of minutes.
  • Cook the vegetables, plate the bourguignon and serve
    1. Put two tablespoons of garlic butter in a frying pan.
    2. Add the mixed seasonable vegetables, some salt, peppercorns and onions.
    3. Sauté them until they are cooked.
    4. Take a hot plate.
    5. Put down the vegetables that you just cooked and some roasted potatoes.
    6. Put the rib squares on top of it.
    7. Pour the reserved strained and reduced sauce over the top.
    8. Place some parsnip strips and some greens for decoration.

And that’s it! “Beef bourguinon!”

French Corner is our monthly rendez-vous where we showcase a French region and introduce you to its highlights and secrets, appeal to your palate and culinary talents with our local recipe of the month and fspotlight France’s scientific and educational competitiveness with school and universities of the region!

Last modified on 16/02/2016

top of the page