Comments on: Boeuf Bourguignon

By: jackie

jackie — Mon, 28 Sep 2009 15:39:59 +0000

not the “correct” way to do the veggies, if you follow richard olney. but really, i don’t think there is a “correct” way. if you read a few old recipes for this, there will be variations. some regional, some just ’cause.

By: jackie

jackie — Mon, 28 Sep 2009 15:37:33 +0000

this is simply delicious. i followed the recipe (for a change,lol) and it came out perfect. try it.

By: Matt

Matt — Mon, 12 Nov 2007 16:25:00 +0000

I can imagine the Courvoisier would add good flavor but I don’t think it’s particularly authentic. Burgundy is on the opposite side of France from Cognac. I wonder if there’s a more appropriate brandy from the Burgundy area? My knowledge of spirits is a bit limited. Not that anything I make will really be that authentic. And isn’t Courvoisier a bit expensive for an application like cooking?

The sliced onions and carrots are to flavor the braise and are supposed to be taken out before serving (much like the vegetables used in making stock). The brown-braised onions and mushrooms are cooked separately so that they don’t have the long-cooked flavor of the other onions and carrots (although I enjoy that flavor). The “correct” way to make braises is discard vegetables cooked in the braise and add other vegetables later. I tend to add extra vegetables and keep the braised ones in (I need all the vegetables I can get).

By: hannehanne

hannehanne — Mon, 12 Nov 2007 15:15:19 +0000

Wow, I made this dish last weekend too! We used a recipe from Anthony Bourdain’s Les Halles cookbook. It was really plain, just beef, sliced onions, wine and carrots. I think next time we’ll do mushrooms too! Your version looks delicious.

By: paperseed

paperseed — Mon, 12 Nov 2007 06:22:06 +0000

This looks SO good. We made coq au vin for Christmas last year so maybe this year we should try your Boeuf Bourguignon instead!

By: eire

eire — Sun, 11 Nov 2007 04:05:56 +0000

I made this very dish last weekend for the onset of the cold and wet weather in San Francisco. I use Courvoisier, one quarter cup, to deglaze the pan, along with a tablespoon of tomato paste…it adds a lovely flavor to the stew, and a beautiful rich browness to the gravy!

By: Matt

Matt — Sun, 11 Nov 2007 00:54:33 +0000

It was a French Burgundy. It may have ended up browner as I used a higher portion of beef stock because of the size of the dutch oven (it’s a 9 quart dutch oven which is a bit big for this much food). According to the recipe (which is mostly halved), it would’ve been 1 to 1 1/2 cups beef broth but that wasn’t enough to cover the beef so I added more.

By: Iota

Iota — Sun, 11 Nov 2007 00:50:36 +0000

I was surprised how brown your braising liquid is, from my occasions using the Child recipe, I end up with something significantly redder, what sort of wine did you use?

By: Matt

Matt — Sat, 10 Nov 2007 22:12:37 +0000

Miss Scarlett: This is a more traditional Boeuf Bourguignon recipe. I’m not familiar with the one from Clotilde Dusoulier (I did borrow her cookbook from the library and decided it wasn’t for me) but I’m guessing her’s is a bit more modern. Personally, I like the mushrooms and onions but my wife avoids them.

Kyla: While not traditional, you probably could do a Thanksgiving braise. Braised turkey legs in chicken stock sounds good to me. Maybe even add some currants or cranberries or something.

By: Pieds Des Anges (Kyla)

Pieds Des Anges (Kyla) — Sat, 10 Nov 2007 21:15:14 +0000

That looks gorgeous. I’m trying to plan thanksgiving and my heart quails at the thought of the bird. Why can’t we do Thanksgiving braises?