Sunday, November 1, 2009

Boeuf et Porc: Tried and New

It is an act of pure hubris to blog about making boeuf bourguinon. After the release of Julie and Julia earlier this year, I suspect there are thousands of folks who have made and waxed poetic about this dish. 

You can find a scanned copy of the original recipe here on Knopf's website. This also provides the recipes for the brown-braised onions and sauteed mushrooms that accompany (and round out) this classic dish. I have made this before, so will provide only a few photos that show the major steps.

(I decided to create a separate pork shoulder post, but I'm leaving reference to pork here because I like this post title.)

The Method (Boeuf Bourguinon)
Brown the beef. I used a top round roast, which I cut into chunks. It does make a difference if you buy good meat and dry each piece before searing.
It is well-worth the time to prepare the mushrooms and onions in the way described in the recipes.
I use a coffee-filter tied with twine to hold the herb bouquet in dishes like this. (You can see this in the onion picture.)
The Result
bbThere's little I could add to your imagination beyond what the recipe provides that could further convince you to take a few hours to prepare beef bourguinon.You deserve to eat this It was, in fact, so good - and late after a night of Halloween festivities - that I forgot to take the picture until mid-way through the meal.

It is so rich, however, that we'll need to wait another couple of months before making it again.

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Kudya Bwino Bwino (Eating Well) © 2009