Thursday, May 19, 2011

Boeuf Bourguignon

Yesterday I got an email from Sarah Kate from the Kitchn (no, not a typo) with a recipe for Boeuf Bourguignon. I love Boeuf Bourguignon and anything in its family, such as beef stew, beef stroganoff...beef in general... This recipe looks fantastic but with some maintenance involved if you truly want to make "beef" into "boeuf"! Quoted from the entry:

" The two techniques for Boeuf Bourguignon . . . One method, and arguably the more popular, involves browning the beef, then adding the vegetables and wine then adding a beurre maniƩ (mixture of soft butter and flour) to the mix . . . The other method . . . is much easier. Mapie de Toulouse-Lautrec, who wrote about food for Elle back in the 1960s, called this the "true" recipe. It's also how Julia Child makes her daube de boeuf in her Mastering the Art of French Cooking. You simply build the dish by layering the ingredients, much like a trifle, in a large casserole or Dutch oven, finishing with a bacon topper and some wine and brandy, and cooking stove-top for a couple hours. Aside from its easy preparation, the big difference is that this method produces a very pale brothy sauce versus the thick, winey sauce in the traditional version."

I'm going to have to store this one for later use!


{via The Kitchn}

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