Bourguignon Page

: Authentically, an entire bottle of Burgundy (Pinot Noir) is used. It provides acidity to cut through the rich meat.

: Collagen-rich cuts like beef chuck are preferred because they become "fall-apart tender" during the long braising process. bourguignon

: Carrots, onions, and garlic form the flavor base, often supplemented by tomato paste for deep umami. : Authentically, an entire bottle of Burgundy (Pinot