Boof borgigoingy

[minoanmiss]

<a='https://minoanmiss.dreamwidth.org/file/456813.jpg'>

If this tastes as good as it smells it will have been worth it. But CRIMINY.

I made Serious Eats Beef Bourgignon because I had the time. This is not a weeknight meal! https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe

Some changes:
I blanched the bacon, rendered it and used that fat to cook the ‘garnishes’ of carrot mushroom and shallot (life is too short to peel pearl onions). Last I sautéed finely diced mirepoix because the idea of throwing away veg seems wasteful to me (The recipe calls for large flavoring chunks of veg to be discarded after cooking). I sautéed flour with the mirepoix along with some added butter to make up the fat flour ratio. I saved all that overnight along with letting the gelatin bloom overnight with a deconstructed bouquet garni.

The next day I brought the wine to boil and whisked in the cold mirepoix roux mixture. Then the gelatin stock. Then the beef which I didn’t brown because I have found I like not toughening my beef with browning and the bacon was well browned anyway. And I followed the directions from there on.

So now it’s cooling. Some parsley and a starch and we will be ready to eat

Comments

[acelightning73]

Anything this classic French and Julia-Child-y deserves potatoes Anna, which are drowned in melted butter before you bake them. Or you could just serve the beef dish over broad noodles, like a Stroganoff.

[minoanmiss]

Wide egg noodles it was!

[bikergeek]

bouef boingoingoingoingoiong

[minoanmiss]

fortunately the beef was not bouncy

[bikergeek]

How now, bouncy cow?

[minoanmiss]

Hopefully I can reliably do better than that!

[bikergeek]

[minoanmiss]

Ahaha

[ex_flameandsong751]

Berf Oingoboingo

But also: dammit I just ate and looking at that is making me HONGRY. That looks/sounds so good.

[bikergeek]

Berf Oingoboingo?

It’s a dead man’s potluck
Who could ask for more?
It’s a dead man’s potluck
Leave your salad at the door
Leave your noodle salad at the door

[minoanmiss]

okay now i have to put this post in the POetry category

[bikergeek]

And in the Weird Al tradition, it's even about food!

[amaebi]

Sounds awesome!

[minoanmiss]

It was really good. I see why people make it though it takes rather a bit of time.

[rachelkg]

sooooooo good.

[minoanmiss]

*beams*

[princessofgeeks]

WOWSA

[minoanmiss]

It would be a great Christmas/winter party dish, as I think of it. Half gets prepared ahead of time, and it cooks in the oven. It's boneless and delicious. The only issue is that the sauce can drip. *contemplates*

[dhampyresa]

Hope you enjoyed it!

[minoanmiss]

I loved it! Worth all the time.

[ceo]

Ooh, this one has been on my list for a while. Serious Eats is one of my go-to recipe sources; I've done their "All-American beef stew" a couple of times; it uses a similar technique.

Speaking of recipe sources, I've had great success with nearly all of the recipes I've tried from Brian Lagerstrom, a very entertaining YouTube chef. I'm particularly fond of his pad Thai and beef stroganoff.

[minoanmiss]

Hi hi!

OMG it really does take two days, or a lot of time over one day. I suggest a three day weekend.

ALSO I need to email your household!

[lokifan]

Oh how elaborate! And amazing.

[minoanmiss]

Tradition! ahahahaha yeah it did take awhile.