![]() ![]() Stew meat would also be fine for beef bourguignon.Ī beurre manie is a fancy word for something that's actually pretty simple: a paste made from roughly equal parts softened butter and flour. You can also substitute rump roast or bottom round, but these cuts have less fat and tend to be chewier after cooking. This means that it will break down into tender, flavorful morsels as the stew cooks. This cut is from the shoulder of the cow and has both a good amount of fat and a good amount of connective tissue. Use boneless beef chuck roast for this recipe. Simmer the bacon for about eight minutes in water to remove its smoky flavor. If you have trouble finding salt pork, you can substitute thick-cut bacon. There's no need to soak or otherwise remove the salt before cooking, but be sparing with any additional salt you add to the stew since the salt pork is indeed salty! Look for salt pork among the other pork products in the meat section at the grocery store, or ask your butcher if you can't find it. ![]() (Smoky flavor isn't traditional for beef bourguignon.) Unlike bacon, salt pork isn't smoked, which is why we use it for this recipe. Salt pork is pork belly or fat that has been cured in salt, which preserves it. Using unsmoked salt pork allows you to skip this step. We also use salt pork instead of bacon French bacon isn't smoked and Julia Child directs cooks to simmer American bacon to remove its smoky flavor. This recipe takes Julia Child's original and adds a few upgrades, like the use of flavorful porcini mushrooms and some brandy. The name "boeuf bouguignon" means "beef Burgundy," Burgundy being the region in France where this dish originates. It is a rich and nuanced dish and one of the hallmarks of French cooking. Julia Child's classic French recipe for boeuf bourguignon, which you can view here, is for beef and vegetables braised in wine and beef stock and served with a sauce made from the cooking liquid. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |