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Author Topic: Beef Bourguignon  (Read 3752 times)

K Frame

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Re: Beef Bourguignon
« Reply #75 on: November 10, 2021, 09:51:49 AM »

Yeah, that does look to be quite tasty, as well.

I still want to try the pork version of Beef Boogaloo.

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=267073

That one uses red wine, but I've seen others that use white wine.... which I guess really makes it something other than Bourguignon...


And roasted broccoli absolutely rocks.

When I roast I don't drizzle it with oil, I spray it with a canola cooking oil spray to get better coverage.

Season liberally then roast it in a rocket hot oven. Most recipes call for 400, but I normally roast at 425.

You want to stir it a couple of times to make sure you get even cooking. You know you're close when you start to observe the beginnings of char.

To REALLY ramp it up?

Pull it from the oven and top it with crispy chopped bacon and feta cheese.
Carbon Monoxide, sucking the life out of idiots, 'tards, and fools since man tamed fire.

K Frame

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Re: Beef Bourguignon
« Reply #76 on: November 11, 2021, 12:44:40 PM »

You get all of your boogaloo fixings?

Enquiring minds want to know!
Carbon Monoxide, sucking the life out of idiots, 'tards, and fools since man tamed fire.

zxcvbob

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Re: Beef Bourguignon
« Reply #77 on: November 11, 2021, 12:49:58 PM »

Y'all just like saying "boogaloo"  :rofl:  (there, now I said it)  Keeps alerting the spooks, then turns out to just be a cooking discussion.
"It's good, though..."

Ben

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Re: Beef Bourguignon
« Reply #78 on: November 11, 2021, 01:01:05 PM »

You get all of your boogaloo fixings?

Enquiring minds want to know!

Yup. That Albertsons flagship store is off the hook, especially compared to the hillabilly Albertsons I usually go to. Unlike last year, I was able to get everything in one whack, including the pearl onions. I think I had to hit 3-4 stores last year before I found them.

It will be a boogaloo Sunday.  =)
"I'm a foolish old man that has been drawn into a wild goose chase by a harpy in trousers and a nincompoop."

K Frame

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Re: Beef Bourguignon
« Reply #79 on: November 11, 2021, 01:21:18 PM »

Y'all just like saying "boogaloo"  :rofl:  (there, now I said it)  Keeps alerting the spooks, then turns out to just be a cooking discussion.

IT'S CULINARY ANARCHY!
Carbon Monoxide, sucking the life out of idiots, 'tards, and fools since man tamed fire.

Ron

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Re: Beef Bourguignon
« Reply #80 on: November 11, 2021, 03:52:33 PM »

It's just another conspiracy designed to influence my cooking decisions.

For the wrath of God is revealed from heaven against all ungodliness and unrighteousness of men, who hold the truth in unrighteousness;

Because that which may be known of God is manifest in them; for God hath shewed it unto them.

For the invisible things of him from the creation of the world are clearly seen, being understood by the things that are made, even his eternal power and Godhead

zxcvbob

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Re: Beef Bourguignon
« Reply #81 on: November 11, 2021, 11:00:20 PM »

How important is the wine?  The reason I'm asking is I have over a dozen bottles of homemade Concord grape wine.  It is totally dry, and quite drinkable (not foxy at all) but nothing you'd pay $20 a bottle for.  Would that work, or do I need a different varietal like Pinot Noir? (Burgundy)
"It's good, though..."

K Frame

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Re: Beef Bourguignon
« Reply #82 on: November 12, 2021, 07:07:20 AM »

The wine is definitely important. It adds a huge amount of flavor.

Obviously every wine is going to give a different flavor profile.

Whether your homemade wine will give a pleasant flavor profile once the dish is cooked? No way to really know without trying it.
Carbon Monoxide, sucking the life out of idiots, 'tards, and fools since man tamed fire.

Ben

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Re: Beef Bourguignon
« Reply #83 on: November 12, 2021, 08:11:24 AM »

It's not in my OP, but is in the article in the link there, that they recommend a good wine, preferably something like a Pinot. They mention you don't need to go expensive, but to use a wine you would drink, vs a "cooking wine" from the grocery shelf. I used (and will use this time) and Acrobat Pinot out of Oregon.  I think it was like $15 for the bottle.

It was a really good wine, and what I didn't put in the pot, I drank with the meal. Very tasty.
"I'm a foolish old man that has been drawn into a wild goose chase by a harpy in trousers and a nincompoop."

K Frame

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Re: Beef Bourguignon
« Reply #84 on: November 12, 2021, 01:49:49 PM »

The Kendall Jackson Reserve that I used when I made Boogaloo in January was really good, both as a drinking wine and as a cooking wine.

I didn't use the Malbec that I use for chili because I tried it in a standard beef stew and it just didn't work, but it works beautifully with chili, which has a lot of tomatoes in it.

My suggestion?

Try making a small batch of just standard beef stew with your homemade rotgut. That way, if it's good, you'll know, if it's bad, you'll know not to make a full batch of boogaloo.
Carbon Monoxide, sucking the life out of idiots, 'tards, and fools since man tamed fire.

Ben

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Re: Beef Bourguignon
« Reply #85 on: November 14, 2021, 03:35:29 PM »

Well, another success.  =)

Went much smoother than last time, since I didn't have all the interruptions, plus I reviewed the recipe better and did a bunch of the prepping first thing in the morning while the bread was baking, so stuff was ready to just dump in the dutch oven.

Really tasty, and I remembered to make the smashed potatoes this time. Followed up with fresh homemade bread to clean the gravy off the plate. I did the roasted broccoli thing. Olive oil, seasoning, roasted at 425, then lightly topped with finely grated cheese - not Parmesan, but the other one with the fancy name that I can't remember or spell.

I'm looking forward to tasty leftovers throughout the next week.  =)

Plus bonus - I was bummed that we were supposed to reach 60 deg today, because I like making stuff like this on chilly fireplace days. However we have cloud cover, so it stayed in the 40s all through the cooking and it's only now getting past 50.
"I'm a foolish old man that has been drawn into a wild goose chase by a harpy in trousers and a nincompoop."

K Frame

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Re: Beef Bourguignon
« Reply #86 on: November 15, 2021, 07:03:52 AM »

Excellent!

The Boogas have Loo'ed!

I made perhaps the best batch of chicken vegetable soup I've ever made.

Simmered a couple of pounds of chicken thighs until the meat was soft, then stripped them meat off the bones and threw the bones back in the pot with onion, carrots, and some spices and simmered the bones for about 4 hours on Friday.

Yesterday I sweated two large leeks, two medium green peppers, and a small head of cabbage then threw  it in the broth and let it simmer for about an hour. Then I added a bag of frozen peas and corn and a bag of broccoli cuts along with the reserved thigh meat.

Simmered that for about 30 minutes and BAM! Incredible.
Carbon Monoxide, sucking the life out of idiots, 'tards, and fools since man tamed fire.
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