Boeuf Burdigon

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Boeuf Burdigon
Appearance A mix of chopped beef with mushrooms in a red sauce.
Difficulty 10/10 (0-Easiest)
Creator Cédrique de Monttecan
Class Middle and Upper Classes
  • 6 oz chopped bacon
  • 3 pounds beef (ideally brisket)
  • 1 large chopped carrot

1 large diced white onion

  • 6 cloves of minced garlic
  • 1 pinch of salt and pepper
  • 2 Tbsp flour
  • 12 small pearl onions (optional)
  • 3 cups red Burdigalan wine
  • 2-3 cups beef stock
  • 2 Tbsp tomato paste
  • 1 beef bullion cube
  • 1 tsp chopped fresh thyme
  • 2 bay leaves
  • 1 pound cut Pale Sang Sangcap
  • 2 Tbsp butter

Highly complex and using a wide array of ingredients, Boeuf Burdigon is a highly respected dish from the Burdigala Ailor of the Regalian Archipelago. It is one of the hardest dishes to master, and so has gone down in history as either requiring a master chef or a kitchen of well experienced ones to create. The dish heavily combines a number of agricultural goods cultivated by the Burdigala, and so despite its spread across Aloria, the dish retains ties back to the Burdigala in not just name.


Boeuf Burdigon dates back to pre-Burdigalan meat dishes created and served by the Ithanians at their lavish banquets. Combining wine and meat together was common culinary practice at the time, but it was a Burdigalan chef, Cédrique de Monttecan, who first extended this practice to full, deep marinade. Cédrique is viewed by many today as a culinary genius, but in his time, he was highly experimental and largely ignored, at least beyond the borders of Burdigalan territory. He used wine from his family’s Château in his work, just 22 years old at the time, and invented Boeuf Burdigon officially after he determined that the four hour marinade process was ideal, in addition to the inclusion of mushrooms. In the following decades, he pioneered other dishes and, by his death in 289 AC, the world finally knew of his work and adored it. Today, the meal is enjoyed in many areas beyond Burdigalan territory, often lauded as the main course in many a special or communal meal.


Boeuf Burdigon has a complex, lengthy creation process. First, a pot must be put on medium heat with oil, followed by the bacon being put into sauté for up to three minutes. After it has crispened, it should be removed from the pot, leaving the oil and bacon fat within the pot. While this is happening, the beef should be getting prepared, being patted dry and cut into stripes. This meat then has to be cooked evenly within the pot, before being removed and placed with the bacon in a separate dish. Following this, the chopped carrot and diced white onion should be cooked in the oil-fat blend until they have softened (which is again about three minutes). Four of the minced garlic cloves should then be added, and cooked for an additional minute. The fat should largely be drained from the pot after this, with the beef and bacon brought back alongside the salt, pepper and flour. The substance should be tossed and then left to cook for up to five minutes, until it browns.

From here, the pearl onions (should they be desired), wine, and stock should be poured in so that the meat is just barely covered. The tomato paste, bullion, and herbs should be added afterward, at which point the pot should be brought to a simmer for a time of about 10 minutes. It should then be taken and left to simmer in the oven for three to four hours, or until the meat is easily able to fall apart. While this takes place, the mushrooms are to be prepared. In a pan over the heat, the butter should be melted with the remaining garlic cloves minced, added, and allowed to cook until they’re fragrant. Then, the mushrooms should be added to the pan and allowed to cook for five minutes, with gentle stirring to cover the mushrooms as much as possible. Salt and pepper can be added at this stage as well, and the mushrooms can then be placed to the side.

Finally, the pot from the oven must be removed and poured through a colander positioned over another pot. As much of the sauce sitting around the meat should be collected as possible, while the meat should be returned to the stovetop heat with the mushrooms added afterward. The sauce’s fat must then be simmered off, and if it is too thick, stock should be added until it has thinned. If it is too thin, they should be heated for up to ten minutes. The sauce can then be tasted and seasoned with additional salt and pepper as desired. It can be freely poured over the meat and vegetables, and served alongside dishes like mashed potatoes or pastas.


  • Beouf Burdigon looks like a red-sauce dish with plenty of well cooked meat and similarly well cooked mushrooms.
  • Boeuf Burdigon has the strong scent of beef due to the meat used in the dish.
  • Boeuf Burdigon has a variety of components that, when working together, create a tender-meated meal with tastes of tomato, various vegetables, various seasonings, and fine mushrooms.


  • Some question the authenticity of Cédrique de Monttecan and claim he should be considered an Ithanian chef, though these opinions are largely from Ithanians alone who have ample reason to desire dominance over the culinary world.

Writers HydraLana
Processors WaterDruppel, AlphaInsomnia, FireFan96
Last Editor HydraLana on 08/9/2020.

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