Beef Bourguignon - Advice/Tips?
Discussion
Hi Folks
I'm not a hugely experienced cook but am cooking for 6 people (incl me) on Sat which is unusual for me, and I want it to go well!
I'm planning on a beef bourguignon - but my main concern is that the sauce will be thin and soup-like whereas I'd like to make sure it's reasonably thick and luxurious.
I was planning on loosely following this recipe which serves 4 and not sure how to adjust the quantities of the liquids to make sure I end up with something vaguely of the right consistency.
http://www.theguardian.com/lifeandstyle/2011/feb/0...
One of our guests is particularly fussy so the better prepared I am, the better!
I was planning on chucking it in the oven rather than doing it stove top - recipe reckons 2hrs at 140 - sound about right?
All tips gratefully received
Cheers
I'm not a hugely experienced cook but am cooking for 6 people (incl me) on Sat which is unusual for me, and I want it to go well!
I'm planning on a beef bourguignon - but my main concern is that the sauce will be thin and soup-like whereas I'd like to make sure it's reasonably thick and luxurious.
I was planning on loosely following this recipe which serves 4 and not sure how to adjust the quantities of the liquids to make sure I end up with something vaguely of the right consistency.
http://www.theguardian.com/lifeandstyle/2011/feb/0...
One of our guests is particularly fussy so the better prepared I am, the better!
I was planning on chucking it in the oven rather than doing it stove top - recipe reckons 2hrs at 140 - sound about right?
All tips gratefully received
Cheers
Long, slow cooking, plenty of flour, use a cut of beef with plenty of connective tissue (i.e NOT a prime cut - note the comment about a pig's trotter) and add some veg. which will break down to thicken the sauce even more (e.g. leeks). If the sauce still seems thin, reduce it on the stovetop.
Edited by marshalla on Thursday 31st December 11:07
marshalla said:
Long, slow cooking, plenty of flour, use a cut of beef with plenty of connective tissue (i.e NOT a prime cut) and add some veg. which will break down to thicken the sauce even more (e.g. leeks). If the sauce still seems thin, reduce it on the stovetop.
When you say plenty of flour - just stirred into the sauce prior to going in the oven? Or added later? Bit of a newbie when it comes to this kind of cooking!BRISTOL86 said:
When you say plenty of flour - just stirred into the sauce prior to going in the oven? Or added later? Bit of a newbie when it comes to this kind of cooking!
When you flour the meat prior to cooking - get it well coated and don't be afraid to put any that doesn't stick into the pan right at the start as well.I would simply double the amounts and cook it the night before. That way you and your other half can have some first to ensure you're happy with it, and it will always improve on being left overnight and cooked again the night of the party. An added bonus is that you can also spend the day with your guests and not in the kitchen!
If you can't get hold of pigs trotters, some oxtail would also give extra flavour and thickness to the dish. I did a similar dish not so long ago and baked a ruck of those small part-baked bread rolls to serve alongside as they came out the oven - not especially healthy when slathered with butter, but bloody lovely nonetheless!
If you can't get hold of pigs trotters, some oxtail would also give extra flavour and thickness to the dish. I did a similar dish not so long ago and baked a ruck of those small part-baked bread rolls to serve alongside as they came out the oven - not especially healthy when slathered with butter, but bloody lovely nonetheless!
BRISTOL86 said:
Gaz3376 said:
Pickled onions make a good addition to this dish (chefs trick).
I like the idea of using small, whole onions. But are they not horribly acidic if using the pickled kind?This is mine, perfect every time.
Serves 3-4 depending on appetite, serve with green beans and new (or mash) potato
500g Stewing Beef
100g Lardons
250g button mushrooms
250g shallots
1 Large onion
1 Large carrot
1 Bottle wine
1 stock cube
1 Bouquet Garni (If you can only get the things that look like teabags bung a couple in)
2 Bay leaves (optional)
Pepper
Table spoon of Tomato puree
Knob butter
Sunflower or olive oil
No need for additional stock, flour or salt (stock cubes are quite salty so are lardons)
Soak shallots in boiling water
Chop onion and fry in butter and a little oil, with lardons and stewing beef, until they've taken on a little colour.
Add bottle of wine
Slice carrot and add, with stock cube, tomato puree, bay leaf, bouquet garni, couple of twists of pepper.
Bring to boil cover then turn down heat to simmer for 1 1/2 hrs.
When the shallots are cool enough to handle slip the skins off.
After 1 1/2 hours check the seasoning, add shallots and mushrooms cover and simmer for another hour.
Check seasoning and meat is tender.
While potatoes and beans are cooking, uncover and reduce the stock. At this point you will have a rich thin gravy, so reduce until it's the consistency to suit.
Some times I cook it a day in advance. Then just reduce it prior to serving.
The other option is adding some of those big flat field mushrooms, just stick them on top, one for each person.
Serves 3-4 depending on appetite, serve with green beans and new (or mash) potato
500g Stewing Beef
100g Lardons
250g button mushrooms
250g shallots
1 Large onion
1 Large carrot
1 Bottle wine
1 stock cube
1 Bouquet Garni (If you can only get the things that look like teabags bung a couple in)
2 Bay leaves (optional)
Pepper
Table spoon of Tomato puree
Knob butter
Sunflower or olive oil
No need for additional stock, flour or salt (stock cubes are quite salty so are lardons)
Soak shallots in boiling water
Chop onion and fry in butter and a little oil, with lardons and stewing beef, until they've taken on a little colour.
Add bottle of wine
Slice carrot and add, with stock cube, tomato puree, bay leaf, bouquet garni, couple of twists of pepper.
Bring to boil cover then turn down heat to simmer for 1 1/2 hrs.
When the shallots are cool enough to handle slip the skins off.
After 1 1/2 hours check the seasoning, add shallots and mushrooms cover and simmer for another hour.
Check seasoning and meat is tender.
While potatoes and beans are cooking, uncover and reduce the stock. At this point you will have a rich thin gravy, so reduce until it's the consistency to suit.
Some times I cook it a day in advance. Then just reduce it prior to serving.
The other option is adding some of those big flat field mushrooms, just stick them on top, one for each person.
Shin beef is the best in my opinion, try to leave a lot of the connective tissue intact, it will help the stew.
I use this recipe and it always turns out well.
http://www.bbcgoodfood.com/recipes/5032/beef-bourg...
I use this recipe and it always turns out well.
http://www.bbcgoodfood.com/recipes/5032/beef-bourg...
I like the sound of Nigel's recipe and method. A cast iron casserole is the ideal cooking pot, and let it simmer low & slow. Marinating the meat in the wine & herbs overnight and coking the dish the day before you plan to eat it are excellent tips, if you have time.
If the sauce is too watery when the meat is cooked, just remove the meat with a slotted spoon and set aside, then boil the sauce with the lid off until it reduces down to the desired consistency & flavour. Then replace the meat, check the seasoning and enjoy.
You can get a bit creative with the mash, too. Carrot & swede, Butternut squash, potato & parsnip with grain mustard etc etc.
Bon appetit!
If the sauce is too watery when the meat is cooked, just remove the meat with a slotted spoon and set aside, then boil the sauce with the lid off until it reduces down to the desired consistency & flavour. Then replace the meat, check the seasoning and enjoy.
You can get a bit creative with the mash, too. Carrot & swede, Butternut squash, potato & parsnip with grain mustard etc etc.
Bon appetit!
This Delia one is my winter dinner party season signature dish
http://www.deliaonline.com/recipes/main-ingredient...
I sometimes add a little Worcester sauce too. It's not as laborious as the recipe suggests - well worth the effort.
http://www.deliaonline.com/recipes/main-ingredient...
I sometimes add a little Worcester sauce too. It's not as laborious as the recipe suggests - well worth the effort.
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