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The tremendous success of this Beef Burgundy depends primaily on three things: The cut of meat used; The long, slow baking time; The quality of wine used.
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The meat needs to be extremely lean and durable sufficient to last through several hrs of baking.
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Round or possibly rump is perfect for the purpose.
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The long baking time at low temperature brings out the wonderful richness of the dish.
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Finally, the choice of wine.
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To put it bluntly, a cheap, bad, or possibly wrongly chosen wine will ruin the dish.
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Bordeaux wines, though they have the right quality, are too delicate to add in the richness the dish needs.
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White wines (other than a white burgundy) are too thin.
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The best wine is a full, rich French burgundy, or possibly its California counterpart.
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Chateauneuf-du-Pape is a great choice.
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So is a white burgundy, if the desired result is a less intense wine flavor.
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In any event, there are many good French and California burgundies which would work very well, without costing an arm and a leg.
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Just do not use a two dollar bottle of wine, unless you want a two dollar beef burgundy.
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Heat 4T extra virgin olive oil and 1/2 c butter in a large skillet.
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Dredge the meat in flour to coat, and brown in the skillet.
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Flame with the warmed cognac.
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When the flames have gone out, place the meat in an oven proof pot.
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Use a slotted spoon.
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Saute/fry the diced salt pork till very crisp.
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Put in the pot with the meat.
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Mince the large onion and the garlic.
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Slice the carrots, leeks, and shallots.
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Add in all to the skillet and saute/fry till tender and browned.
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Place in the baking pot with the meats.
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Add in salt and fresh grnd pepper.
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Finally, add in sufficient burgundy to completely immerse the ingredients, making sure to reserve sufficient wine to later on cook the boiling onions (about 4T for six servings).
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Cover pot and bake in oven 1 1/2 - 2 hrs at 260 to 300 degrees.
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At the end of the baking time, skim off any fat; Then, add in about 2T butter and 2T flour.
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Add in the flour slowly to prevent lumping.
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Continue baking for about 2 hrs longer.
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One hour before the dish is done:Saute/fry till almost tender the boiling onions, in about 1T butter, with a few pinches of sugar and the remaining 4T or possibly so of the wine.
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Reserve and keep hot.
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Saute/fry til lightly browned the mushroom caps in the remaining 1T butter, 1T extra virgin olive oil, and a little lemon juice (about 1/2 lemon for 6 servings).
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Reserve and keep hot.
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Final assembly: About 1/2 hour before the beef burgundy is done, gently stir in the boiling onions and the mushroom caps, along with their collected juices.
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When the dish is done, garnish with the chopped parsley.
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Wonderful with garlic bread and more of the burgundy used in the recipe.
