Igama elithi bourguignon (elibizwa ngokuthi "eli-green-YONE") lisho iresiphi elungiselelwe ngesitayela sesiFulentshi saseBourgogne (esaziwa ngokuthi iBurgundy ngesiNgisi). I-Burgundy ingenye yezifunda ezinkulu zeFrance ezikhiqiza iwayini, zikhiqiza iwayini elibomvu nelomhlophe-nakuba iwayini labantu abaningi elihlotshaniswa negama elithi Burgundy libomvu.
Njengoba kunikezwe lo mhlangano, iresiphi elungiselelwe à la bourguignon cishe iyofaka inyama noma izinkukhu ezikhishwa ngewayini elibomvu kanye nama-mushroom, anyanisi, kanye ne-bacon.
I-recipe ye-classic elungiselelwe ngesitayela se-bourguignon yi-beef bourguignon (i-Boeuf à la Bourguignon ngesiFulentshi), ehlanganisa inyama yenkomo eboshwe iwayini elibomvu, i-anyanisi e-pearl, namakhowe amakhompiyutha, enamathele ngamafutha angulube okuthiwa ama-lardons. I-sauce ye-bourguignon isekelwe isiphuzo se- half-glace , okuyi-sauce enesisindo, esicebile, ebomvu.
Ukunqunywa Kwemvelo Yenyama Yenkomo 'Bourguignon'
Ngokwesiko, inkabi ye-bourguignon yenziwe ngokunqunywa okukhulu kwenyama kusukela enkantweni yomhlaba oyinqunyiwe , okuyi-rump phezulu noma nxazonke . Izindlela zokupheka ezindala, ezengeziwe zendabuko kusukela emakhulwini eminyaka edlule, zibiza izingcezu zamafutha enyama yengulube zifakwe enyameni zisebenzisa inaliti ende enqubo eyaziwa ngokuthi i- larding . Lena yindlela yokulinganisa ukuhweba futhi akuyona into ejwayelekile yenkomo. Inyosi yanamuhla, ephindaphindiwe kakhulu kunamakhulu eminyaka edlule, ayidingi i-larding. Kodwa-ke, kuyasiza ekulungiseleleni inyama yegeyimu njenge-venison, ephilile kakhulu futhi eyomile.
Namuhla, kuvamile ukwenza inyama yenkomo bourguignon ngenkomo chuck kunokuba yenkomo nxazonke.
Ezinye izitsha zesiFulentshi ezivela esifundeni saseBurgundy
Isitsha esiyingqayizivele saseFrance esaziwayo ngokuthi i- coq au vin (iqhude ewayini) futhi savela esifundeni saseBurgundy futhi ngokuyinhloko ibilguignon yenkomo elungiselelwe ngombala kunenkabi.
I-rooster inzima futhi i-gamier kunenkukhu, ngakho-ke kuyasiza ukuyilungisa ngokuphuza ngokupheka ngamandla kwewayini. I-coq au vin ijwayele ukulungiswa nenkukhu, ngoba inyama yenkukhu inethenda kakhulu kunenyama ye-rooster.
Izinguquko ku-Classic
Ngezinye izikhathi uzobona inyama yezinyosi ezilungiselelwe ngama-peas kanye / noma izaqathe bese zifafazwa nge-parsley ngaphambi kokukhonza, ikakhulukazi ukwengeza umbala ekulungiseleleni okungcono kunomsoco. Ukuze uguqule imifino, ungalungisa i-mushroom bourguignon ngokufaka esikhundleni sezinhlayizi ezinzima zamakhowe we-portabello ngenkabi.
Yini Okuzosebenza Ngenkomo 'Bourguignon'
Izinkabi ze-bourguignon zingcono kakhulu ngento efudumele engakwazi ukuphuza isiphuzi esiphundu esilandelayo. Amazambane abusiwe noma aqoshiwe, ama-polenta noma amaqanda amaqanda azo zonke izinketho ezinhle. Enye indlela yokukhonza inyama yezinyosi bourguignon ifakwe ama-toasts aminyene epulatifheni, ibeka le bourguignon yenkomo phezulu kwe-toast. Kungaba nokuhlakanipha ukubhanqa isitshalo ngesaladi elula eluhlaza ngokugqoka okwe-acidic ukusiza ukulinganisela ubuningi bezinkomo. Uma uhlela ukukhonza iwayini ngokudla kwakho, ukusebenzisa iwayini elibomvu elifanayo oliphekwe nalo kuyoba ukuhambisana okuhle.