Monday, October 12, 2009

Boeuf Bourguignon

decided to tackle a Julia classic, just to see if I could--Boeuf Bourguignon. Sounds super fancy, doesn't it? Truth is, it's just beef stew. And just like the American version, there are a BUNCH of different ways to make it. In fact, Julia's co author, who was born and raised in France, had a problem with this recipe originally. Julia simply reminded her that she wanted to make it accessible to Americans. And that was pretty much that.

There are at least three different components to this recipe that you have to cook separately in order to make this dish the way it's written, so I'll just give you a link to it:

It even has PDFs for easy access. One word of advice: READ THE RECIPE ALL THE WAY THROUGH BEFORE YOU START. If you don't, you will kick yourself when you get to the meat browning section--and realize you should have sauteed the mushrooms first.

Another warning: This recipe took me about three hours from start to finish, and I did pretty much everything as efficiently as possible. You can make it over two days, or you can start it early in the afternoon.

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