BrunofromBrazil
Senior Member
Hey guys, created this thread for us to discuss recipes and share experiences!
I used some nice organic carrots as well! Forgot the mushrooms on the other hand! Also, did not add any flour whatsoever when frying the beef (I don’t really like it).IME Boeuf Bourguignon lives or dies with the stock and the wine added, too much acidity kills it, too little also.....the beef, well good is good enough, its cooked for hours anyhow, carrots for sweetness , onions and shrooms for umami. I imaine marrow helps flavors a great deal!
I don’t really follow any specific measurement in regards to wine, usually I only use enough to semi cover the meat, then boil until I don’t smell alcohol! Then I lower the heat and add 75%meat stock 25% vegetable stock!Many of the recipes I've tried seemed like they added way too much wine. I don't want beef stewed in wine. It needs to be something more complex than that so I go half to 3/4's the wine they call for. I've had it in Paris and I haven't been able to hit that standard yet but I'm tryiing.
I never tried making coq au vin, do u have any recipe recommendation?Glad you posted this. Beef bourguignon and coq au vin are some of my favorite fall / winter dishes and I need some inspiration to improve my half assed versions.
Hahaha I always have thyme on the spice cabinet! But 2 tablespoons are too much for me hahaMy most recent experience with beef bourguignon (I didn’t know we had another nice fresh box of thyme)
View attachment 348873
Was a great dish… excited to make again
Hahaha I always have thyme on the spice cabinet! But 2 tablespoons are too much for me haha
What's wrong with it?I made this one a couple months ago, for me it cooked for too long, don’t really enjoy this texture of beef!
Sub beef *with* chicken and voila - coq au vin. I generally use Kenji and serious eats for most recipes .I never tried making coq au vin, do u have any recipe recommendation?
I like it a bit more firm, still really tender, but not falling apart, but thats my personal preference! A bit more texture!What's wrong with it?
I’ve gotten picky with Serious. His beef recipes are excellent. Eggs, notably deviled, require adjustments. And his fish recipes have done poorly in my kitchen.Sub beef for chicken and voila - coq au vin. I generally use Kenji and serious eats for most recipes .
Essential Beef Bourguignonne viewing here
I stick with Elizabeth David's recipe attached, albeit put a bit more wine and a bit less stock in. No carrots in any case! (Though there is hearty debate about this point even in france - all the best restaurant renditions if this dish in france have been without carrots though.)
Elizabeth David's Coq au Vin is also a great recipe.
Nope. You substitute beef with chicken, or you substitute chicken for beef.Sub beef for chicken and voila - coq au vin. I generally use Kenji and serious eats for most recipes .
Agreed. 8-10 years ago, serious was my go to gospel for anything that wasn’t baked. Then they got Stella and her stuff was generally pretty good as well. Once kenji mostly moved on and started focusing on his restaurant and cookbooks the quality of the site dropped a ton, and it dropped further when it restructured 5ish years ago and they went from “chefsteps for the everyman” to “look at our ads”. When I do end up there nowadays, my first step is to check the top comments to see if people have issues with the recipe. Spend enough time there and you’ll find quite a few recipes with the wrong proportions for what the recipe claims textures or flavors should be.I’ve gotten picky with Serious. His beef recipes are excellent. Eggs, notably deviled, require adjustments. And his fish recipes have done poorly in my kitchen.
I found a superior recipe for al pastor, so far my most complicated dish, at Stellanspice. I hybridized the two (the mini trompo in a cast skillet works great) and have a result that tastes and looks better than Kenji’s unaltered.
Enter your email address to join: