Beef Bourguignon

H

horse luver xo

New member
Gonna make it today. Maybe a pie, too, if I can keep mom outta my
non-hair long enough. Using A Bourdain's Les Halles recipe:

http://tinyurl.com/3b8nsvz

I have everything but the boquet garni. Got the ingredients ...dried
unground thyme, bay leaf, and both dried and fresh parsley. What I
don't have is cheese cloth or any other thing I can think of to put
garni in stew, and still have it contained. Howzabout a metal tea bag
thingie? Suggestions?

Also don't have any demi-glaze, but imagine some beef stock will work
ok. Tips n' tricks welcome. It's snowin' outside so I may as well be
cookin' inside. ;)

nb
 
On 1 May 2011 14:04:16 GMT, notbob wrote:

The metal tea bag thingy is perfect and is often used instead of
cheese cloth. Good Luck
Janet US
 
In article , [email protected]d
says...

You don't need any muslin. The classic French way is just bunch the
whole stems and bayleaf together (like a little bouquet) and tie them with
clean thread so they stay together. If you leave a loop of extra thread
you can hang it over the edge of the soup pot/casserole dish for easy
retrieval later.

Janet. UK
 
On 2011-05-01, Janet wrote:


The "classic French way" has whole fresh or dried herbs, still on the
stem, lying around the kitchen. I do not. I have hole dried thyme
seeds, whole dried parsely flakes, whole dried bay leaf. The tea
strainer is SS, so won't be reactive with wine. Damn! Forgot to
salt/ppr the meat. I'll add while cooking.

It's in the pot and simmering for the long haul. I'm enjoying a
glass of Louis Jadot red Burgundy. ;)

nb
 
On 2011-05-01, projectile vomit chick wrote:


Hey! ....it's ol' puke girl. What's up, barf bitch? Wondered why I
hadn't seen you. Gone to gag groups, I see. No wonder that's why yer
seeing me, now, and no I'm longer seeing you.

BTW, I see Obama still hasn't done a single damn thing since he got in
office. At least ol' shrub could totally fsck up with some sorta
enthusiastic zeal. Ol'Bummer can't even screw up! He jes continues
to let everying progressively deteriorate while flappin' his gums and
saying and doing absolutely nothing. Kinda like you. ;)

nb
 
On 2011-05-01, Omelet wrote:


I put in teaspoon of BTB. I think it'll be ok. Jes waiting for the
beef to cook. Been 4.5 hrs, so far.

nb
 
On 5/1/2011 6:19 PM, T wrote:

Now that's a good idea and suggestion!!! Dunno why what wouldn't work ;)

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!
 
On May 1, 7:43?pm, Sky wrote:

Because it doesn't allow free circulation. Cheesecloth is available at
most supermarkets, but you need to look for it.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On 2011-05-01, T wrote:


The metal tea thingie worked jes fine, thanks. ;)

UPDATE:

The whole thing tastes awesome, but the meat is still not tender
enough. This after almost 7 hrs of simmering!!

This altitude is killing me. I don't want use my pressure cooker
unless I have to, but the 197F boiling point is a problem. I think
I'm close, but we'll see. Next time I'll use my pressure cooker and
note the difference in taste. Now, I'm jes gonna go with simmering
till fork tender. Maybe another 1/2 hr.

I'll keep ya posted. ;)

nb
 
In article ,
notbob wrote:


I don't think that's "the problem". If you check, you'll find out that
all the pertinent "tough" components of beef dissolve at considerably
lower temperatures than that.

Isaac
 
"notbob" wrote in message
news:[email protected]...
Boeuf Bourguignon is one of the great dishes of the world.
A true Boeuf Bourguignon must have salt pork, cut up, and blanched to
decrease the salt. That salt pork fat is used to brown the meat. The onions
should be finely minced, and floured while you're browning them. This
creates sort of an "onion roux" Then you add your stock and wine to thicken,
and add your browned meat. Always, always, always, use beef chuck, or
shoulder. It has the flavor and it doesn't dry out when subjected to a long
braise. Don't, don't, add genuine French Burgundy, or even California pinot
noir. It's too expensive, and you don't need it to make a great dish. Any
fruity wine will serve well. I last used a "two buck Chuck" merlot[horrors]
and it was just great. For the beef stock component I use better than
boullion in general. If you get a bone in chuck you can embellish the stock
flavor by browning the bones, and simmering that in the stock. If you do
that, do it before, and render the fat. You don't need a true demi glace.
Save that for tournedoes Rossini.

Kent




Cheers,

Kent
 
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