Boeuf bourguignon

[mretzloff]

The Wall Street Journal ran an article on boeuf bourguignon a few days ago. That reminded me how much I love this dish. What was once a peasant's dish is now a dish beloved by many. There are so many versions too. I prefer ones with no carrots or potatoes.

Is anyone else a fan?

 

[Sullybob]

That's a mighty tasty looking bowl of food. I'm a fan of Boeuf Bourguigon as well.

 

[ouch]

I don't know why anyone eats filet mignon when a cheap cut of meat cooked long and slow tastes so much better. As with shaving, technique trumps tools every time.

 

[JHCC]

Oh, yeah.

Or should I say, Mais oui!

 

[saf]

Most of the great dishes of today are old pesant dishes. But now a serving of that costs $20. Worth it.

 

[legrandfromage]

One of my favorites. Have tried many recipes/techniques over the years, but unfortunately the best one is from the original Julia Childs book. Unfortunate because virtually everything is cooked separately before being combined; takes forever and the kitchen is pretty much a disaster unless you clean as you go. With a loaf of freshly baked bread and your beverage of choice, this dish is about as good as it gets; best eaten in front of a fire.

 

[Luc]

That's a nice dish, and I need the potatoes in it. I also tried making it with white wine instead of red (not traditional I know) and found it more enjoyable.

 

[Haggises]

Best I had was in a Philly restaurant, the sadly defunct James.

 

[mretzloff]

Most of the great dishes of today are old pesant dishes. But now a serving of that costs $20. Worth it.

True. My grandparents grew up as farmers in Germany, and many of the dishes they ate are much better than what most would consider "luxury dishes".

 

[Alacrity59]

First. Matthew that meal looks wonderful.

I don't know why anyone eats filet mignon when a cheap cut of meat cooked long and slow tastes so much better. As with shaving, technique trumps tools every time.

Most of the great dishes of today are old pesant dishes. But now a serving of that costs $20. Worth it.

True. My grandparents grew up as farmers in Germany, and many of the dishes they ate are much better than what most would consider "luxury dishes".

So much truth . . . slow cooked tough cuts of meat, roasted veg, traditional. . . they became tradition for a reason.

 

[jazzguy]

+1. Her recipe has never let me down. I often make it for my birthday. And if you have a fine bottle of Burgundy that you've been saving there is no better pairing for it.

One of my favorites. Have tried many recipes/techniques over the years, but unfortunately the best one is from the original Julia Childs book.

 

[Mick]

I make a variation that I call a German "hunter's stew" typically made with venison but when I run out I use beef or veal. Only difference is I enrich it with cream and serve it over noodles.

Stewed in red wine, tomatoes, mushrooms, veal stock, with aromatic veggies and what ever veg I have handy (green beans seems to make it in more often than others)

Peasant food? Sure it is or maybe farm house cooking as it contains what ever you caught that day (hunting or from the store)

 

[Rushman2112]

It's a great dish and so simple, the key is slow cooking. I love to do it for friends if we have a dinner party because you do all the prep in advance, cook it for 4 - 6 hours and serve an unctuous dish of loveleness to wild acclaim. You can tinker with the basics in that I leave out any bacon references given the current Mrs. Price is a Muslim but so long as you have lots of wine and lots of time, a cheap lump of meat becomes a thing of beauty.

 

[mretzloff]

It's a great dish and so simple, the key is slow cooking. I love to do it for friends if we have a dinner party because you do all the prep in advance, cook it for 4 - 6 hours and serve an unctuous dish of loveleness to wild acclaim. You can tinker with the basics in that I leave out any bacon references given the current Mrs. Price is a Muslim but so long as you have lots of wine and lots of time, a cheap lump of meat becomes a thing of beauty.

Do they sell beef bacon in Singapore? They have that in the US. I have never tried it, but have heard it is similar to pork bacon.

 

[PugslyCat]

You can tinker with the basics in that I leave out any bacon references given the current Mrs. Price is a Muslim but so long as you have lots of wine and lots of time, a cheap lump of meat becomes a thing of beauty.

Maybe try turkey bacon?

 

[Rushman2112]

Thanks Mathew and Paul for the ideas. I just have an aversion to beef bacon, irrational in the extreme, but I cannot bring myself to try it! We do buy turkey bacon but there is almost no fat in it which defeats the purpose of frying off the lardons and using the rendered fat to brown the meat (extra goodness!).