Jacque’s Bouef Bourguignon
Ingredients
-
Canned jackfruit in brine:
500
g
drained, rinsed, and pat dry, weight excluding brine
- Dry red wine: 1 ½ c
- Olive oil: 6 tbsp
- Pearl onions: 2 c
-
Shallots:
2
c
sliced
-
Garlic:
6
cloves
sliced
-
Carrots:
3-4
peeled and sliced into 1/4 inch coins
-
Fresh thyme:
3
tbsp
chopped
- Bay leaves: 4
- Smoked paprika: 2 tsp
- Black pepper
- Green or brown lentils: ½ c
- Dried mushrooms: 30 g
- Vegetable broth: 1.2 l
- Tomato paste: 2 tbsp
- Flour: 20 g
- Mashed potatoes
-
Fresh parsley:
4
tbsp
chopped
Cookware
- Mixing bowl
- Cast iron grill
- Thin metal spatula
- Bowl
- Four liter pot
- Wooden spatula
- Measuring cup
Method
If you think Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in Bouef Bouruignon.
Double check that the jackfruit is canned in water, not in syrup. You don’t want any sweetness here, even if you wash it off, it would still be super weird.
Pearl onions are an iconic component to Julia’s recipe, so I use them here. They’re cooked on the grill right after the jackfruit so that you aren’t using too many dishes. But if you leave them out, no big deal. Julia is already disappointed in us so it can’t get any worse.
Remove and discard the core from the jackfruit pieces (it looks kind of like a seed). Toss the remaining jackfruit parts in a mixing bowl with olive oil and a big pinch of salt.
- jackfruit
- olive oil: 3 tbsp
- salt
Preheat a cast iron grill over medium heat. When pan is hot, place jackfruit in as much of a single layer as possible. You will need to do this in two batches! Grill for about , until charred and smoky, then use a thin metal spatula to toss and grill again for . Transfer to a bowl and set aside to add back later.
- jackfruit
In the same mixing bowl as before, toss pearl onions in olive oil and another pinch of salt to coat. Place on the hot grill. Let cook until softened and charred in some spots, flipping occasionally, about
- pearl onions: 2 cups
- olive oil: 1 tbsp
- salt
In the meantime, heat a four liter pot over medium high heat. Sauté shallots and a pinch of salt in olive oil until translucent, . Add garlic and carrots, sauté for about more.
- shallots: 2 cups
- salt
- olive oil: 2 tbsp
- garlic: 6 cloves
- carrots: 3-4
Add fresh thyme, bay leaves, smoked paprika and salt, and toss around for .
- fresh thyme: 3 tbsp
- bay leaves: 4
- smoked paprika: 2 tsp
- salt: 1 tsp
Add wine to deglaze the pot, scraping the bottom with a wooden spatula, and bring to a boil. The liquid should reduce in about . While it's reducing, grind in ample amounts of black pepper.
- wine
- black pepper
Add green or brown lentils, dried mushrooms, vegetable broth and tomato paste, cover, and bring to a full boil for . Lower heat, leave lid ajar for steam to escape, and simmer until lentils are tender, about .
- green or brown lentils: ½ cup
- dried mushrooms: 30 g
- vegetable broth: 1.2 l
- tomato paste: 2 tbsp
In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the water/flour slurry to the pot, mixing well. Let cook for about , stirring often. If it appears too thick, thin with a little water.
- flour: 20 g
- water: ½ cup
Mix in the jackfruit and pearl onions and heat through. Shut off heat and let the stew hang out for about , for flavors to marry. Serve with Mashed Potatoes and garnish with fresh parsley.
- jackfruit from step 1
- pearl onions from step 2
- Mashed Potatoes
- fresh parsley: ¼ cup