Boeuf
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Boeuf
Boeuf (pronunciation: /bœf/), is a French term that translates to "beef" in English. It is commonly used in culinary contexts, particularly in French cuisine.
Etymology
The term "boeuf" originates from the Old French boef, which is derived from the Latin bos, bovis, meaning "ox" or "cow". The term has been used in the French language since the 13th century.
Related Terms
- Bouilli: A traditional French dish, where beef (boeuf) is slow-cooked in broth.
- Boeuf bourguignon: A well-known, traditional French recipe. It is a stew prepared with beef braised in red wine, often red Burgundy, and beef broth, generally flavoured with carrots, onions, and garlic.
- Tartare de boeuf: A dish made from raw beef or horsemeat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste.
- Pot-au-feu: A French beef stew. It is considered the most celebrated dish in France. It honors the tables of both the rich and poor alike.
See Also
External links
- Medical encyclopedia article on Boeuf
- Wikipedia's article - Boeuf
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