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Beef Bourgionne

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  • 09-10-2012 2:39am
    #1
    Justask
    Registered Users Posts: 1,391 ✭✭✭


    Anyone got a tried and tested recipe ? I've searched boards with no luck.

    Thanks in advance


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    #2
    Cavehill Red
    Registered Users Posts: 6,109 ✭✭✭Cavehill Red


    http://lmgtfy.com/?q=boeuf+bourguignon+recipe


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    #3
    Justask
    Registered Users Posts: 1,391 ✭✭✭Justask


    Google is great isn't it !!!
    Looking for a recipe that has been tried and tested from people on boards. Thanks


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    #4
    Cavehill Red
    Registered Users Posts: 6,109 ✭✭✭Cavehill Red


    I thought you were struggling to find a recipe because you'd spelt it wrong.
    It's basically a beef stew, and there are as many recipes as there are chefs, indeed as there are occasions when its cooked.
    Diced beef (shin recommended but any stewing beef will do), button mushrooms, shallots, root veg of your choice (or not, up to you), a bottle of red wine (Burgundy is traditional), some garlic if you're into it, bacon and herbs likewise.
    All gets fried then into the stewpot with the wine (and herbs, or not) and simmered for up to two hours.
    Simples.


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    #5
    sdp
    Registered Users Posts: 839 ✭✭✭sdp


    Hi, i've made Mrs fox recipe http://www.boards.ie/vbulletin/showpost.php?p=79481384&postcount=3, if the link don't work, go to the cooking club, under ramdon recipe thread, and you'll find it there, only thing I done differance is after wine is added I let it cool down and put it an the fridge over nite to marinade,( was making it in batches for lot of people) then follow the recipe, its really a lovely dish


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    #6
    Melendez
    Closed Accounts Posts: 1,645 ✭✭✭Melendez


    This post has been deleted.


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    #7
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    sdp wrote: »
    only thing I done differance is after wine is added I let it cool down and put it an the fridge over nite to marinade

    Ooooooooooh I'll give this a go myself.
    So then the next day you simmer for a couple of hours? Good idea as it'll appear to the guests as if it's fresh off the stove but full of flavour.


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    #8
    the beer revolu
    Registered Users Posts: 17,044 ✭✭✭✭the beer revolu


    sdp wrote: »
    only thing I done differance is after wine is added I let it cool down and put it an the fridge over nite to marinade,( was making it in batches for lot of people) then follow the recipe, its really a lovely dish

    This makes so much more sense than the traditional method of marinating the meat, then draining it, then drying it, then browning it. So much easier and should have the very same affect considering the notion of "sealing" the meat is a complete myth.
    I used a Corrigan recipe for daube of pork that did same thing - ie marinating after browning the meat.


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    #9
    Loopy
    Registered Users Posts: 12,220 ✭✭✭✭Loopy


    Julia Childs recipe for this is complicated but out of this world.


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    #10
    sdp
    Registered Users Posts: 839 ✭✭✭sdp


    Mrs Fox wrote: »
    Ooooooooooh I'll give this a go myself.
    So then the next day you simmer for a couple of hours? Good idea as it'll appear to the guests as if it's fresh off the stove but full of flavour.

    As I used your recipe many time before, and loved it, thank you, :) last weekend I was cooking for 30, so i was trying to max flavour from it, and it really did the job, so tender and extra flavoursome , put on stove for hour and a half and then into soup kettle, and we had leftovers next day, zapped in the microwave, just as good :)


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