Beef Bourguignon

Reply

Jan 13th, 2008, 08:21 AM
  #101
 
Join Date: Oct 2004
Posts: 4,725
travel - I think if you change onions to pearl onions and add mushrooms, it is a pretty classic recipe.
The brandy gets burned off.

One thing that has not been stressed IMO is that "classic BB" is not an easy, slap together, last minute dinner. It takes planning, some special ingredients and much labor - about an hour of prep for my wife and me.

Having said that, the difference to "beef stew" is ridiculous. A great BB is worth doing (IMO).
robjame is offline  
Reply With Quote
Jan 13th, 2008, 08:30 AM
  #102
 
Join Date: Oct 2006
Posts: 36,266
robjame, so true, which is just one reason I thought the idea expressed "it is actually the sort of thing that most residents would never order in a restaurant. We other people make it and eat it at home -- it is more common to order a difficult dish in a restaurant" was such a preposterous idea. It would be my guess that many French housewives would just as soon go out for it as to spend half the day preparing it and heating up the apartment or house cooking it. I could be wrong, but I'd think many French people really don't spend hours cooking every day at home.
NeoPatrick is online now  
Reply With Quote
Jan 13th, 2008, 08:37 AM
  #103
 
Join Date: Oct 2007
Posts: 2,337
Oh, I know it is pretty classic and similar but I personally love the flavour brandy imparts, although most does get burned off. You still get the flavour.

I think it is interesting that this thread has garnered so much attention - love it when people are passionate about such topics!
travel2live2 is offline  
Reply With Quote
Jan 13th, 2008, 09:58 AM
  #104
 
Join Date: Jun 2003
Posts: 21,060
Neo -- you're missing the essential detail here. If you order it in a restaurant, you don't have the wonderful leftovers for future meals. And it is definitely one of those dishes that gets even better the second time around.
kerouac is offline  
Reply With Quote
Jan 13th, 2008, 10:02 AM
  #105
 
Join Date: Oct 2006
Posts: 36,266
No, I'm not missing that detail. I agree it gets even better, but I don't think that "detail" has anything to do with the issue I was talking about.
NeoPatrick is online now  
Reply With Quote
Jan 13th, 2008, 06:30 PM
  #106
 
Join Date: Apr 2004
Posts: 4,222
Guess what I'm cooking tonight?

It's been on my mind since I first saw this thread.
Leely is offline  
Reply With Quote
Jan 13th, 2008, 07:26 PM
  #107
 
Join Date: Oct 2006
Posts: 36,266
Dinty Moore beef stew with Paul Masson burgundy?
NeoPatrick is online now  
Reply With Quote
Jan 18th, 2008, 07:11 AM
  #108
 
Join Date: Dec 2005
Posts: 6,046
This thread inspired me to make Boef Bourgignon for dinner tonight.

I use my above mentioned recipe. The beef has been braising for three hours now and I have used 3 1/2 bottles of wine. And the sauce is already incredibly tasty...

I was thinking about the recipe of Craig Claiborne that someone provided here. This recipe uses not less than 19 ingredients.

I took just beef, wine, salt, pepper and a little garlic and it is wonderful. Nothing to divert the original taste.
traveller1959 is offline  
Reply With Quote
Jan 18th, 2008, 09:35 AM
  #109
 
Join Date: Oct 2004
Posts: 4,725
I mean this kindly...
The recipe sounds lovely and I think it is one that I will try myself one day.

But you do know that it is not Boeuf Bourguignon...
robjame is offline  
Reply With Quote
Feb 10th, 2008, 06:40 PM
  #110
Original Poster
 
Join Date: Apr 2007
Posts: 2,264
finally made the BB and it was outstanding. it is not a dish for RR 30 minute meals. it was an all day making dish. but worth it. i took the simple route (oh,so i thought) i ended up using carrybean's recipe, and i highly recommend that you all try it. i did add frozen onion pearls but other than that i stuck to it 100%, whipped up mashed potatoes and a loaf of french bread and went at it for 3 days.

so i'd like to thank carrybean and all the other's for the good,bad and ugly on this subject.

Theresa in Day-twa

PS 30 days till Europe.
Mamaw is offline  
Reply With Quote
Feb 11th, 2008, 04:46 AM
  #111
 
Join Date: Jan 2003
Posts: 1,998
The beef piece size need be chosen by...teeth health, budget, availability of meat choice and taste preferences. Consider that a 5cm x 5cm piece has a volume of 25cm cubed and a 2.5cm x 2.5cm piece only 11cm cubed, cooking times will vary by hours! Domestic kitchens operate in minutes rather than the hours of a commercial establishment. Beef Bourguignonne is easy to make but requires a large amount of time. Domestic kitchens can speed up the cooking process by using 'tender' cuts of meat. A commercial kitchen uses cooking time to effect its resuts. Question? Can it be BB if BURGUNDY is not used? Can it be WHITE BURGUNDY?
GSteed is offline  
Reply With Quote
Feb 11th, 2008, 05:25 AM
  #112
 
Join Date: Mar 2006
Posts: 2,505
You can use white wine, in which case it is not BB but daube provençale! (add a few olives and tomatoes)

You do not have to use red Burgundy. Any good red wine will do the trick and it will still be BB.

To reduce cooking time by 1/3rd, you can use a pressure cooker.
Pvoyageuse is offline  
Reply With Quote
Feb 14th, 2008, 04:01 PM
  #113
Wm
 
Join Date: Jan 2003
Posts: 253
Years ago when in Beaune we had BB in a small restaurant. We have tried many times with minimal success to duplicate the dark, almost black, crusty exterior with the very moist interior of the medium-sized chunks of beef. Traveller1959's method seems as though it could produce these results. This BB was not "stewed", it was different in texture than any beef stew we've tasted. The sauce was also very dark. Though BB may be made by the French in their own kitchens and not often ordered when out dining, our experience in the little restaurant in Beaune will always be a fond culinary memory.
Wm is offline  
Reply With Quote
Feb 15th, 2008, 03:27 AM
  #114
 
Join Date: Apr 2004
Posts: 5,950
Glad you liked it, Mamaw. It does take a while to make but isn't difficult & has a lot of leeway to vary it. The leftovers are even better.
Carrybean is offline  
Reply With Quote
 



Thread Tools
Search this Thread
Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On


FODOR'S VIDEO

All times are GMT -8. The time now is 04:45 PM.