![]() If you purchase pre-cut pieces that are too small, they will cook faster than the time it takes for the sauce to develop enough flavour ![]() Here’s what you need for the red wine-marinated beef:Ĭhuck beef – Not all beef is created equal, even when slow-cooked into fall-apart submission! Look for good quality chuck beef, ribboned with fat for the juiciest result.Īlso, be sure to either buy BIG pre-cut pieces – as in 4-5 cm / 2” cubes – or a one single piece which you slice up yourself. There are two main components to making Beef Bourguignon: This Beef Bourguignon is hands-down better than any I’ve made in my life – including Julia Child’s recipe. For a dish this iconic, I refused to just settle for any old recipe. It was created with the assistance of a classically trained French chef from Burgundy residing right here in Sydney, Jean-Baptiste Alexandre of Baptiste & Wilson. ![]() I just need to add one more to that list though: This Beef Bourguignon recipe you’re reading. Every bistro had their secret recipe, and no two were exactly the same.Įxcept, perhaps, the quality that each of them were to me, the most incredible Beef Burgundy I’ve ever had in my life!. One of my fondest memories of travels in Burgundy was discovering family-run bistros in small villages that served traditional French fare so incredible, you’d swear you were in a hidden Michelin star restaurant.Īnd being right in the region from which Beef Bourguignon hails, it was hard to resist ordering this iconic dish time and time again. Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.įor the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan-roasting ingredients individually, and use homemade beef stock! Beef Bourguignon
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