What does Veeky Forums think of boeuf bourguignon?
I want to make the comfiest thing possible for cold November evening for a group
What does Veeky Forums think of boeuf bourguignon?
Gabriel Fisher
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Cameron Evans
It’s a great dish and fun to make.
Braising is pleasurable because you get to do nearly all the cleanup while it cooks.
What is important to note as you develop as a home cook is that the mirepoix (finely chopped aromatic veggies like carrot/onion/celery) is not particularly meant to be part of the main dish at the end and that is because they will be over cooked and mushy by the time the meat is finished. They are really just meant to bring flavor to the braising liquid, which is be thickened into a sauce. That is why you should introduce the real veggies you plan to eat into the pot with the meat about 20 or so minutes before the cooking time is over.
Like your photo it’s usually stuff like mushrooms, pearl onions, carrots, etc.
Anyways best of luck and beef bourguignon is a crowd pleaser and hard to fuck up.
Oliver Sanders
Yep on the veg. It's a happy accident that if you're using modern cookware, you can easily puree the original batch and add it back in to thicken the stew closer to what it would have been like done in a dutch oven rather than a pressure cooker, but you definitely need a second set to go in 15-30 before serving.
Easton Baker
yeah sounds good. I think maybe will maybe make my aromatic veggies bigger and tie them together so i can fish those out and toss them away, and add the vegetables to be eaten closer to 30 minutes until the end
Isaac Hernandez
is it possible to 'overcook' the meat?
recipes seem to go from 7 hours on low to 90minutes on low : S
Leo Carter
i've seen 3 hours at 300 before also. no idea.
Jack Evans
Ditto on pureeing the original installment of veggies to thicken the liquid. I like to saute up a second batch of mirepoix and then add it to the stew just a few minutes before serving time.
If you go too high too long you can end up with meat that's yielded everything its got into the liquid and is basically just a bunch of haystacks that stick in your teeth. If you go really low for a long time on the other hand, you can get pieces of meat that are easily shredded with a fork but manage to maintain their shape pretty well and may even still be a little bit red on the inside.
Jayden Evans
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Pretty comfy, French myself so every winter I make bourguignons but I prefer a good daube provençale myself since you marinate the meat in the red wine overnight before searing it.
Andrew Edwards
I've been wanting to make cookinginrussia's bourguignon forever
Asher Ramirez
Frenchfag here, I've made one a few weeks ago taking pics. I'll dump em.