Beef Bourguignon

On 2011-05-01, notbob wrote:


I'd hafta say it was a success and yet a failure at the same time.
While the flavor is exquisite, the meat was just too damn tuff. I
used some top round I got on sale. It was cut in large sheets like
split latigo leather. It was jes about as tough, too. I simmered this
stew for at least 7 hrs and even though the meat literally fell apart,
it remained jes a bit too chewy for my liking. I'll use a
cut like chuck, next time.

Overall, I'm happy with the experience, but less than thrilled with
the outcome. Next time I'll try a few tweaks and better meat, but I
heartily recommend the dish. Definitely worth the effort. Brain dead
easy and tastes great. ;)

enjoy =D
nb
 
On 2011-05-02, Kent wrote:


At least don't use top round. Too damn lean and tough.


That's exactly what I used, as I had some. Worked jes fine.


I used BTB, also. Seemed to work jes fine.

The end flavor of my effort was excellent, but I missed a couple steps
like the flour roux, so added a light flour slurry. Worked ok. Next
time I'll try some of your tips plus what I've learned. Definitely a
great dish. Thanks for the advice.

nb
 
On 2 May 2011 01:34:09 GMT in rec.food.cooking, notbob
wrote,

I probably missed where you said where you are, but 197F would put
you at around 8000 feet elevation. I'd be using the pressure cooker
every day, I think.


If you use the pressure cooker to raise the boiling point back up to
212, why would the taste be any different than cooking at sea level?
 
On 2011-05-02, David Harmon wrote:


Dead on.


Not necessary for everthing.


I reckon I'll know when I try it. Until then, I don't assume it's the
solution to everything. I've already discovered I don't like dry
beans pressure cooked. Not sure why, as canned beans are pressure
cooked. Depends on the bean and the desired dish.

nb
 
Kent wrote:
I'd use Julia Child's recipe for bouef bourguinon, including the braised
onions and sauteed mushrooms. It is divine. (And it does include salt pork.
:) )

Tournedos Rossini! Haven't made that in a long time. Food of the gods...
 
On 1 May 2011 14:04:16 GMT, notbob wrote:


That's perfect. No need to hunt for cheesecloth when you have one of
those.


--
I love cooking with wine.
Sometimes I even put it in the food.
 
On May 2, 9:57?am, "Janet" wrote:

I actually made Julia's Boef for Easter. I did it all - dried the
beef, didn't crowd things, boiled the bacon (she actually calls for
bacon rather than salt pork), sauteed mushrooms, made the brown
onions. It turned out great.

The only thing I wonder about was her direction to "crumble a bay
leaf" into it. I kept finding the pieces as I ate. Next time, I'll
just throw in a whole bay leaf - they are easy enough to find when
whole.

Susan B.
 
"notbob" wrote in message
news:[email protected]...
There isn't any problem using pinot noir, either French or American. Pinot
noir is so subtle in taste it just shouldn't be mixed into a braise. It gets
lost. I use a fruity red wine. American Zinfandel is excellent. I've also
used shiraz with success. Both are a bit more assertive than pinot noir.

It's largely the expense. Any decent pinot noir is fairly pricey. I think
the most expensive wine in the world is Romanee-Conti. Get a load of this!
http://www.wine-searcher.com/find/d...+romanee+conti+vosne+burgundy/2007/france/-/r

Kent
 
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