My favorite thing about most French cooking one pot meals, is that theyre only half true. Sure, it cooks all together for hours braising in one pot. BUT! It takes about 7 pots in the process to get to the one pot -___-! Beef Bourguignon! Locally sourced Chuck from the farm marinated overnight in burgundy wine and aromatics then browned to hell and back, bacon lardons, crimini, onion, garlic, carrot, and celery. Braising liquid is all the wonderful browned crud at the bottom of the pan scraped up with an entire bottle of burgundy wine, tomato paste for richness, and my homemade beef stock I made from the local beef bones and marrow. Throw in a huge bundle of thyme, aromatic bay leaves, and pop the lid on. 350 degrees, 5 hours, see yall later.
Posted on: Tue, 21 Oct 2014 18:26:05 +0000
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