Thursday, December 31, 2009

Beef bourguignon

I wanted to try my hand at Julia Child's BB since I saw it in Julie and Julia. Sadly, I did not have the time nor the patience to let the beef stew in red wine for 5 hours, so I settled with 3.

Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way - from here

Major ingredient: red wine! I had a thrill pouring in half a bottle only to throw out most of it when it was time to serve the beef