Beef Bourguignon
Jan 10th, 2008, 07:00 PM
#81
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Neo,
Yes, that is exactly how she did it. She seared the filet, then made the sauce and added the beef after she thickened the sauce. A very elegant way to serve beef bourguignon. I have to try this for my next Sunday dinner.
Yes, that is exactly how she did it. She seared the filet, then made the sauce and added the beef after she thickened the sauce. A very elegant way to serve beef bourguignon. I have to try this for my next Sunday dinner.
Jan 10th, 2008, 09:37 PM
#83
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"Well, with a bone in, perhaps it's like a jarret de porc, only with beef? Is there such a thing as a jarret de boeuf?"
Yes. Used for daubes, pot-au-feu and ......boeuf bourguignon. -
There is also jarret de veau, used for osso-buco.
Veal bones are great to thicken a sauce.
Kerouac : St Cirq's recipe mentions "gros dés", i.e. 2 x 2" or more. They don't qualify as "scraps" !
Yes. Used for daubes, pot-au-feu and ......boeuf bourguignon. -
There is also jarret de veau, used for osso-buco.
Veal bones are great to thicken a sauce.
Kerouac : St Cirq's recipe mentions "gros dés", i.e. 2 x 2" or more. They don't qualify as "scraps" !
Jan 12th, 2008, 06:21 AM
#88
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Yesterday I found myself skimming through a Julia Child cookbook at Borders. There was quite a section on BB. Anyway, she says to cut the meat into pieces or "chunks" (not her word) depending on the cut of meat used. She refers to the section in her book on "Cuts of Meat" which was not illuminating on which cut for which cut.
She also spends some time explaining why BB is NOT a stew. (Makes me cringe everytime I hear it called that.) It has to do with cooking in wine or something else.
Thirdly, a good rule for cooking in wine is to use something you would drink. In fact there is much to be said for drinking the same kind of wine with the meal that you use to cook the BB.
(For those who find this thread boring - I live in a parallel universe with a heavy emphasis on food)
She also spends some time explaining why BB is NOT a stew. (Makes me cringe everytime I hear it called that.) It has to do with cooking in wine or something else.
Thirdly, a good rule for cooking in wine is to use something you would drink. In fact there is much to be said for drinking the same kind of wine with the meal that you use to cook the BB.
(For those who find this thread boring - I live in a parallel universe with a heavy emphasis on food)
Jan 12th, 2008, 07:04 AM
#91
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Hi Robjame. I too use Julia Child's recipe, which I find great, although I use the whole bottle of wine, which doesn't leave any for the cook.
On the 'chunk vs piece' question, I have never seen it served in the Dordogne (Perigord) as one piece. But the chunks are larger than I was used to. I order 'boeuf pour le bourguignon from our butcher and they're pretty big chunks.
A comment about going out to restaurants, vs. just 'feeding yourself.' We too go out to enjoy something different, and many of our French friends do too. But some of our neighbours are much less adventurous. As expert foie gras/confit cookers themselves, they will go out with friends to a restaurant that serves - confit.
Of course it may also have to do with the other aim of eating together - conviviality, which can be done whether you are eating new things or old standards. In fact sometimes it's more fun not to have to think about the food too much, and just have a good time with friends.
On the 'chunk vs piece' question, I have never seen it served in the Dordogne (Perigord) as one piece. But the chunks are larger than I was used to. I order 'boeuf pour le bourguignon from our butcher and they're pretty big chunks.
A comment about going out to restaurants, vs. just 'feeding yourself.' We too go out to enjoy something different, and many of our French friends do too. But some of our neighbours are much less adventurous. As expert foie gras/confit cookers themselves, they will go out with friends to a restaurant that serves - confit.
Of course it may also have to do with the other aim of eating together - conviviality, which can be done whether you are eating new things or old standards. In fact sometimes it's more fun not to have to think about the food too much, and just have a good time with friends.
Jan 12th, 2008, 07:37 AM
#92
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Hi there Carlux.
I remember fondly a meal with both conviviality and wonderful, wonderful food at your place!
Many good restos do twists on old favourites and that can be some of the fun, too. I can remember my first "foie gras brulee"....
A trip to Le Select right after we got home resulted in my odering BB, certainly different from any cookbook rendition.
It is fun to seem them tweak a common cassoulet, etc.
Are you in S. Africa?
I remember fondly a meal with both conviviality and wonderful, wonderful food at your place!
Many good restos do twists on old favourites and that can be some of the fun, too. I can remember my first "foie gras brulee"....
A trip to Le Select right after we got home resulted in my odering BB, certainly different from any cookbook rendition.
It is fun to seem them tweak a common cassoulet, etc.
Are you in S. Africa?
Jan 12th, 2008, 08:16 AM
#93
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I don't know what Julia Child proposes. I have just put my own version in the pan for tonight's dinner. You really do need two bottles of wine. One is for the pot and the other is for your pallet as you slave away, cutting and chopping and brazing the stuff.
I think that BB is something like minestrone soup. You know, wherever you go in Italy you get something different, and none of it is any resemblence to Campbells!
BTW, Paul Harvey's radio stand-in had an interesting piece on Julia Child yesterday.
Jan 12th, 2008, 08:50 AM
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Reviewing this thread, I'm now amused how much fixation there is on the size of the cubes. All this started because I casually mentioned not to be "surprised" IF the dish in France happened to be served in big hunks and not bite sized pieces. Since then it's clear that a lot of people have been served the dish throughout France in one or more big hunks and some have only been served it in bite sized pieces. Recipes vary and chefs vary. Big deal. Should we also fixate on whether each preparation includes a particular spice (thyme or a bay leaf, for example) or what exact wine each chef uses in its preparation?
One thing is clear from this thread. It certainly is a popular and favorite dish of many -- and there is no SINGLE right way to prepare it. Happy eating.
One thing is clear from this thread. It certainly is a popular and favorite dish of many -- and there is no SINGLE right way to prepare it. Happy eating.
Jan 12th, 2008, 09:34 AM
#96
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Yea. robjame, that's exactly what I was referring to. Bouquet Garni is a "requirement" of boeuf bourgignon, but there is no set rules for what is in the bouquet garni. Although bay leaves and thyme are two of the main usual ones, some may leave one or the other out, along with various other renditions of the bouquet garni.
Jan 13th, 2008, 04:47 AM
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This is why I'm addicted to this website. Sometimes you get terrific advice. Sometimes you get interesting ideas to ponder. Sometimes you get a LOL response. Sometimes you get all 3 in one thread. Keep it up Fodorites, you make this wacky world easier to swallow. Oh, by the way, I used a Pinot Noir to both drink and cook in my Ina Garten recipe last night. My husband and friends were very enthusiastic about the results. Isn't that what this is all about?
Jan 13th, 2008, 07:08 AM
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I like this recipe as it includes brandy:
1/4 pound thick-sliced bacon (3 slices), cut into 1-inch-wide pieces
3 pounds boneless beef chuck, cut into 2-inch chunks
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece celery rib
4 fresh parsley stems (without leaves)
4 fresh thyme sprigs
2 Turkish bay leaves
2 whole cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, peeled if desired and cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-milliliter) bottle dry red wine, preferably Burgundy or Côtes du Rhône
1/4 pound thick-sliced bacon (3 slices), cut into 1-inch-wide pieces
3 pounds boneless beef chuck, cut into 2-inch chunks
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece celery rib
4 fresh parsley stems (without leaves)
4 fresh thyme sprigs
2 Turkish bay leaves
2 whole cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, peeled if desired and cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-milliliter) bottle dry red wine, preferably Burgundy or Côtes du Rhône
