Quick Poll - Boeuf Bourguignon . . . Wine Choice + Additions
Poll: Quick Poll - Boeuf Bourguignon . . . Wine Choice + Additions
Total Members Polled: 25
Discussion
Afternoon - I'm curious how other PH'ers put together their Bourguignon. . .
I go fairly cheap & traditional I think . . . hence I'm using minced beef rather than chunks of cuts of meats
Sweat down a mirepoix then adding bacon chunks, then adding the beef mince. . .
At this stage it's always been red wine reduced not by much as I prefer to leave a little in there, but for the first time I will try white wine.
Followed by a can of chopped toms & a can of whole toms, & about a pint of beef stock
Smallest button mushrooms I can find get added - I know it's non-traditional, apologies!
Obviously it is a fairly rich dish so it would be interesting to tone it down ever so slightly using a white this time.
Occasionally I'll throw in a teaspoon of Bovril (yum) & been known to throw in a chunk of dark chocolate (these may occasionally also get added to a Bolognese)
Dried herbs I add are usually Oregano & Rosemary, plenty of grinds of a black pepper mill.
Any obscure additions you found work for you?
I go fairly cheap & traditional I think . . . hence I'm using minced beef rather than chunks of cuts of meats
Sweat down a mirepoix then adding bacon chunks, then adding the beef mince. . .
At this stage it's always been red wine reduced not by much as I prefer to leave a little in there, but for the first time I will try white wine.
Followed by a can of chopped toms & a can of whole toms, & about a pint of beef stock
Smallest button mushrooms I can find get added - I know it's non-traditional, apologies!
Obviously it is a fairly rich dish so it would be interesting to tone it down ever so slightly using a white this time.
Occasionally I'll throw in a teaspoon of Bovril (yum) & been known to throw in a chunk of dark chocolate (these may occasionally also get added to a Bolognese)
Dried herbs I add are usually Oregano & Rosemary, plenty of grinds of a black pepper mill.
Any obscure additions you found work for you?
Edited by Digger on Sunday 22 March 17:26
. . . . ideally will buy some cheap supermarket beef skirt or similar to chop up . . . Mince? 
Whole small shallots seared off with bacon and garlic. Large chunks of decent stewing steak dusted in flour, into a Le Creuset casserole until browned, throw the shallots and bacon back in and add red wine, spoon of Dijon, season, some herbs eg thyme and rosemary. Tick over on a low heat for a couple of hours. In with some baby button mushrooms and simmer for another hour.
Whole small shallots seared off with bacon and garlic. Large chunks of decent stewing steak dusted in flour, into a Le Creuset casserole until browned, throw the shallots and bacon back in and add red wine, spoon of Dijon, season, some herbs eg thyme and rosemary. Tick over on a low heat for a couple of hours. In with some baby button mushrooms and simmer for another hour.
trashbat said:
Aside from obviously requiring red wine, bourguignon doesn't have tomatoes, fresh or canned. A couple of spoons of tomato puree, maybe.
This. And beef mince?Warm a cocotte on the stove and fry off the (charolais) beef chunks in a mixture of butter and olive oil until well-browned. Don’t be shy, get them almost caramelised.
Set aside and fry onions, garlic and pork belly in the same pan; set those aside and put the beef back in and sprinkle with a few spoonfuls of flour.
Then gradually add red wine (preferably pinot noir, Burgundy or other), and add onions/lardons back in, plus roughly cut carrots. 300ml of beef stock, some herbes de provence, salt, pepper, cover and cook in the oven for 90 minutes at 160C.
Just before the 90 minutes is up, pan fry some shallots and mushrooms, and add them in with some baby onions, and cook for another 90 minutes. Serve with pommes de terre boulangères (with sage/rosemary) and haricots verts. And a decent bottle of Côtes de Beaune.
I regularly make this over the past 15 years… especially when at my weekend farmhouse in Burgundy
One “British” addition which my French neighbours have liked is to add two chopped pickled walnuts instead of the beef stock. I have a pair of walnut trees in the garden there, and usually make a couple of jars each year.
Je vous en prie
You absolute heathen , mince doesn’t belong anywhere near this dish . Good chuck steak and a decent Bordeaux , plenty of garlic and shallots, long low and slow . Lardons to start or with the mushrooms towards the end , carrots are a personal choice . Serve with mustard mashed potatoes and one or two greens . Lots of help on YT for inspiration.
No tomatoes in Burgundy stews whether it's Boeuf or Coq. A good reduced stock is always a good move
Burgundy is too far north for tomatoes. If you add tomatoes or tom puree to the recipe then it becomes more Provençal or even Italian than Burgundy and becomes a Chasseur or Cacciatore for Chicken or a Daube for Beef
'Red Wine' - FFS any self respecting PHer should know it's a bottle of Chambertin in the stew and two on the table. [/snob] Romanian PN is great for Burgundian stews.
Burgundy is too far north for tomatoes. If you add tomatoes or tom puree to the recipe then it becomes more Provençal or even Italian than Burgundy and becomes a Chasseur or Cacciatore for Chicken or a Daube for Beef
'Red Wine' - FFS any self respecting PHer should know it's a bottle of Chambertin in the stew and two on the table. [/snob] Romanian PN is great for Burgundian stews.
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