|Julian's Bouef Bourguignon ~ Delicious!|
Like most places, the less fortunate in life had to make do with the less desirable (less tender) parts of the meat and I'm sure this is what developed the cooking techniques that evolved. And as wine was plentiful in Burgundy, it became a key ingredient in preparing this classic dish.
The dish bears some resemblance to other beef dishes like Classic Yankee Pot Roast and Old Fashioned Country Roundsteak. Beef stew also shares techniques with this hearty meal, as the meat is cut into pieces and cooked in a sauce for tenderizing. The key elements here are browning the meat first, then cooking it in liquid slowly for 3-4 hours. Many variations on this theme will work, and you need not follow Julia's classic technique to the letter for a successful dinner, so long as you remember the key elements. I strongly suggest using red wine, onions and mushrooms, but you may omit anything that doesn't suit your taste or add carrots or other vegetables for flavor.
Rather than reproduce her technique for you as I normally do, instead you can watch the famous episode in its entirety here, and get the techniques straight from Julia. It's a relatively short video.
As you can see in my photos, I did serve it with the classic boiled potatoes and as she suggests, I also added the mushrooms just at the end so they 'don't disappear into the sauce'. The meat does come out fork tender and packed with flavor. Cutting into large chunks to begin with renders smaller, nice sized pieces for serving, each coated all around in that silky flavorful sauce. I did use a good Burgundy wine as she suggests, but I've had equal success with all good hearty red wines when making this classic dish. If for some reason you don't wish to use wine, substitute with 50/50 beef/chicken broth.
|Served with the classic boiled potatoes and green beans.|
|Note to self "buy more Burgundy wine next time."|