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Re: Beef Bourguignon
[Re: Leagle49]
#13041
10/16/2010 09:18 AM
10/16/2010 09:18 AM
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Joined: Sep 2003
Posts: 18,577 St Maarten
BillandElaine
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Joined: Sep 2003
Posts: 18,577
St Maarten
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I find it funny that the recipe calls for unsalted butter AND canned beef broth!
Elaine ********************************* God Bless the broken road....
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Re: Beef Bourguignon
[Re: BillandElaine]
#13042
10/16/2010 09:54 AM
10/16/2010 09:54 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Posts: 19,406
Basking Ridge, NJ Southold, NY...
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LOL! Like getting a Big Mac with a diet soda! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Beef Bourguignon
[Re: GaKaye]
#13046
10/16/2010 02:52 PM
10/16/2010 02:52 PM
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Anonymous
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Anonymous
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Where would someone find the dry cured center cut applewood smoked bacon? Trader Joes maybe?
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Re: Beef Bourguignon
[Re: GaKaye]
#13049
10/16/2010 07:04 PM
10/16/2010 07:04 PM
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Joined: Nov 2002
Posts: 905 Toronto, Canada
mary
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Posts: 905
Toronto, Canada
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Happy birthday to your husband-I'm sure he enjoyed your choice for dinner One question: I have never lit cognac (or anthing else) on fire for dinner It sounds crazy but should I bring the pan outside? I know-everyone can laugh but just afraid of a fire! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> Thanks
Mary Life is a series of delicious moments!
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Re: Beef Bourguignon
[Re: Leagle49]
#13054
10/30/2010 06:56 PM
10/30/2010 06:56 PM
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Anonymous
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Anonymous
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Have to agree about Trader Joe's being a dangerous place, almost as bad as Wegmans!!
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Re: Beef Bourguignon
[Re: GaKaye]
#13058
01/02/2011 01:32 PM
01/02/2011 01:32 PM
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Anonymous
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Anonymous
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GaKaye said:Leagle49 posted the link for Ina Garten's Beef Bourguignon on another thread, and I followed his recommendation and made this last night. This is an absolutely fabulous meal, and so that it didn't get lost in that thread, I decided to re-post it on its own. Was about to make this for a celebratory dinner when I read the comments about Ina's recipe on foodnetwork.com...not well received I'm afraid. For anyone who made Ina's recipe did you find it too salty? Comments are that there are too many carrots and onions and that in the end it tastes just like beef stew not beef bourguignon. I'm posting [color:"blue"] Julia Child's recipe for Beef Bourguignon[/color] for anyone who might want it: Servings: 6 Difficulty: Difficult Cook Time: Over 120 min This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961) Video can be found here IngredientsOne 6-ounce piece of chunk bacon 3 1/2 tablespoons olive oil 3 pounds lean stewing beef, cut into 2-inch cubes 1 carrot, sliced 1 onion, sliced Salt and pepper 2 tablespoons flour 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) 2 1/2 to 3 1/2 cups brown beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme A crumbled bay leaf 18 to 24 white onions, small 3 1/2 tablespoons butter Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) 1 pound mushrooms, fresh and quartered Cooking DirectionsRemove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry. Preheat oven to 450 degrees. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
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Re: Beef Bourguignon
#13059
01/03/2011 11:04 AM
01/03/2011 11:04 AM
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Anonymous
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Anonymous
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I made this New Year's Day, and was concerned about the salt. I didn't add any to the recipe and we still thought it a bit too salty, but delicious. Perhaps my bacon was extra salty?
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Re: Beef Bourguignon
[Re: Leagle49]
#13061
01/03/2011 12:41 PM
01/03/2011 12:41 PM
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Anonymous
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Anonymous
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I used Wright's applewood smoked bacon from my grocery store,we don't have s Trader Joes. Will surely use the low sodium broth next time.
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Re: Beef Bourguignon
[Re: GaKaye]
#13063
01/04/2011 08:56 AM
01/04/2011 08:56 AM
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Anonymous
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Anonymous
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Thanks for the ideas. I always use unsalted butter and kosher salt ( although I didn't add any salt). I think the saltiness must have come from the bacon. What brand do you use.
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Re: Beef Bourguignon
[Re: DawnB]
#13066
01/10/2011 12:45 AM
01/10/2011 12:45 AM
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Anonymous
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Anonymous
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Thanks for reporting back on the success of Julia Child's recipe. Glad it turned out so well and was not salty.
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Re: Beef Bourguignon
[Re: GaKaye]
#13067
01/13/2011 02:01 PM
01/13/2011 02:01 PM
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Joined: Aug 2000
Posts: 1,241 North NJ, 1720 miles from Para...
Kathleen
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Traveler
Joined: Aug 2000
Posts: 1,241
North NJ, 1720 miles from Para...
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Made this last night. We thought the meat came out a little tough. Did anyone else have this experience? We have plenty of leftovers; maybe it will be better on reheating. Loved the sauce flavor.
That's why I wander and follow La Vie Dansante, that's all I want, La Vie Dansante (JB)
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Re: Beef Bourguignon
[Re: GaKaye]
#13069
01/13/2011 05:33 PM
01/13/2011 05:33 PM
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Joined: Aug 2000
Posts: 1,241 North NJ, 1720 miles from Para...
Kathleen
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Joined: Aug 2000
Posts: 1,241
North NJ, 1720 miles from Para...
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I also thought the short cooking time might be the problem. Even with the meat being a bit tough, I was able to make this after work and serve it for dinner that night. Next time, I'll try it as a "weekend meal" and let it bake a bit longer in the oven.
That's why I wander and follow La Vie Dansante, that's all I want, La Vie Dansante (JB)
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Re: Beef Bourguignon
[Re: GaKaye]
#13070
01/25/2011 11:25 AM
01/25/2011 11:25 AM
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Anonymous
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Anonymous
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Ina doesn't do "lite". You can look at her and tell that!
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Re: Beef Bourguignon
#13071
01/25/2011 05:15 PM
01/25/2011 05:15 PM
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Joined: Jul 2006
Posts: 13,429 Peaceful Eastern North Carolin...
GaKaye
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Joined: Jul 2006
Posts: 13,429
Peaceful Eastern North Carolin...
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Anonymous said: Ina doesn't do "lite". You can look at her and tell that! You're absolutely correct, but for an occasional celebratory meal, there's nothing wrong with a little indulgence.
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