Bourguignon-style Braised Offal
Bourguignon-style Braised Offal is a rich, slow-cooked French bistro classic where organ meats (like heart, kidney, or liver) are simmered in a deep red wine sauce with aromatic vegetables and herbs. It transforms humble, flavorful cuts into a tender, savory stew, traditionally using Burgundy wine for its signature depth. This dish is a rustic celebration of nose-to-tail cooking, common in French and Belgian cuisine.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, and is exceptionally rich in essential nutrients like iron, vitamin B12, and zinc. A typical serving provides a substantial calorie count, roughly 450-550 kcal, primarily from the protein-rich offal and the wine-based sauce.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 35 g |
| Carbs | 12 g |
| Fat | 32 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 6.5 mg |
| Vitamin B12 | 18 mcg |
| Zinc | 8 mg |
| Selenium | 45 mcg |
| Phosphorus | 380 mg |
| Copper | 1.2 mg |
| Riboflavin (B2) | 2.8 mg |
| Niacin (B3) | 12 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of the French philosophy of using every part of the animal, turning economical cuts into a gourmet experience. Nutritionally, organ meats are among the most nutrient-dense foods available, offering far more vitamins and minerals per gram than conventional muscle meats.
