Bœuf Bourgignon

[OldSmoke]

Something different tonight. Tried a recipe for Bœuf Bourgignon. Krogers had a sale BOGO on chuck roast so there was no putting it off. The recipe uses a lot of French wine. So does the cook. It came out very good and is really pretty simple. Like my chili, I made it the day before so the flavors could meld overnight.

Mrs. Smoke came home from a cold, wet and windy spring hike in the Columbia Gorge to a nice hearty meal.

 

[Fueling Around]

That is a great hearty meal.
Did you donate blood by chance? That is always the parting comment, "make your next meal a hearty one". Well they do frown on the wine.
Can I add HaHa?

...
The recipe uses a lot of French wine. So does the cook.
...

My wife prefers it when all the alcohol goes into the cook and not the meal.

 

[OldSmoke]

Did you donate blood by chance?

Next week!

 

[Fueling Around]

I'm coming up on what I call my free blood test. 3-4 times a year for me. They test a blood donation more thoroughly than getting a physical by your provider

 

[Smoke-Chem BBQ]

I'm coming up on what I call my free blood test. 3-4 times a year for me. They test a blood donation more thoroughly than getting a physical by your provider

Yes, but they're testing for different things. Infectious diseases, yes. Lipid panel, not so much..

 

[Smoke-Chem BBQ]

Something different tonight. Tried a recipe for Bœuf Bourgignon. Krogers had a sale BOGO on chuck roast so there was no putting it off. The recipe uses a lot of French wine. So does the cook. It came out very good and is really pretty simple.

Looks good, and you had me at 'simple'.

As a treat for my wife, and soon after she set me down to watch Julie and Julia with her, I made Boeuf Bourgignon exactly following the recipe Julia Child made famous.

It was REALLY good. And it must have taken six hours, with no down time There was always something to be working on, never an interval when you could just let it simmer for an hour or more. I've never worked so hard on a dish in my life...

 

[DRKsmoking]

Tried a recipe for Bœuf Bourgignon.

Looks and sounds great, I bet she was happy with that nice warm you up meal.

Funny I was just reading a couple different versions of that on Sunday , and thought I should give it a whirl. Now I really want to,

Thanks for the post.

David

 

[BrianGSDTexoma]

Wow that looks good! This going on the menu.

 

[OldSmoke]

Looks good, and you had me at 'simple'.

Well, simple as in not a lot of insane ingredients. There is a lot of prep and steps to follow. I found getting everything prepped ahead and at hand saved my lardon. Had to have that ready too.

The secret is low and slow just like smoking. The recipe called for baking at 375 for an hour. That chuckle would have been pretty tough. I ran it at 260 for about four hours or until probe tender. The sauce was still a bit watery so the next day I removed most of the meat and reduced it. That way the meat didn’t turn to mush. The sauce is all about the wine and renderings from the meat. That takes time.

And, no two buck chuck. You need to use wine that you enjoy to drink.

 

[millerbuilds]

That looks awesome! What a great comfort meal for this time of year!

nice work,

- Jason

 

[Brokenhandle]

Looks awesome! Bet it tasted and smelled the same way. Great job! Enjoy seeing your oil lamps as well!

Ryan

 

[sandyut]

Yum! Looks great! its a fav here!

 

[BrianGSDTexoma]

I been wanting this since I seen this thread. I getting the things to make Chef Jean-Pierre version.

 

[schlotz]

Very inviting comfort food. Well done. POINTS!

 

[Ishi]

Perfect meal on a cold winters night! Love it