Recipe - Boeuf Bourguignon

2 tablespoon Salad or peanut oil
2 lg Slices fatback
1 One half cup Carrots; minced
2 pound Rump roast, cut into 1/4in
slices
2 md Onions
1 Cl Garlic; minced fine
2 Shallots; finely chopped
One half pound Mushrooms; chopped
One half Bottle Burgundy wine
1/3 cup Cognac
Salt; to taste
Freshly ground black pepper
to taste

Recipe by: The New York Times Cookbook 1. Pour the oil into the bottom of a
twoquart flameproof casserole and add one slice of the fatback.

2. Add the minced carrots and cover them with a single layer of onethird
of the cut or sliced up beef. Sprinkle with salt and pepper.

3. Sprinkle the meat with half the onions, garlic, shallots and mushrooms.

4. Cover with a layer of half the remaining beef and sprinkle with more
salt and pepper.

5. Add the remaining onions, garlic, shallots and mushrooms and cover with
a final layer of the remaining beef. Top with the second slice of fatback.

6. Pour the burgundy and cognac over all.

7. Season with additional salt and pepper.

8. Place the casserole over high heat and, when it begins to simmer, cover
and lower the heat. Cook 3 One half hours.

While the casserole is cooking the liquid should barely bubble.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini