/ck/ - Food & Cooking

[Anonymous No.13010508]

What makes the perfect bourguignon?

[Anonymous No.13010516]

boeuf

[Anonymous No.13010521]

the type of red wine you choose makes or breaks it imo. also dont make it too watery

[Anonymous No.13010523]

>>13010508
bourguignon

[Anonymous No.13010556]

>>13010508
get your bour fresh, make sure the guig doesn't burn, and balance the non appropriately

[Anonymous No.13010557]

stock pot

[Anonymous No.13010573]

Cut the braising steak into chunky pieces, each around 4-5cm/1½-2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.

Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Preheat the oven to 170C/150C (fan)/Gas 3.

Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5-6 minutes, stirring often until softened. Stir the garlic into the pan and cook for one minute more.

[Anonymous No.13010577]

Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ -1¾ hours, or until the beef is almost completely tender.

While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin.

Melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about five minutes, or until golden-brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2-3 minutes over a fairly high heat until golden-brown, turning often.

Mix the cornflour with the water in a small bowl until smooth.

Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon, if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.

1.6kg/3lb 8oz good-quality braising steak (chuck steak)
4-5 tbsp sunflower oil
flaked sea salt and freshly ground black pepper
200g/7oz smoked bacon lardons or smoked streaky bacon, cut into 2cm/¾in pieces
1 large onion, finely chopped
2 garlic cloves, crushed
75cl bottle red wine
2 tbsp tomato purée
1 beef stock cube
2 large bay leaves
3 bushy sprigs thyme
25g/1oz butter
450g/1lb button onions, or 24 baby onions
300g/10½oz button chestnut mushrooms, wiped and halved or quartered if large
2 heaped tbsp cornflour
2 tbsp cold water
freshly chopped parsley, to garnish

[Anonymous No.13010691]

>>13010516
but also don't forget the bourguignon!

>>13010521
Haven't really tried it with shitty wine, but as long as its good enough to drink, it'll probably be fine.
>dont make it too watery
I don't even add any water at all, and I think i've never seen a recipe that calls for anything besides wine.

Fun fact: Boeuf bourginon is the only time Jack cooked something that actually seemed edible at the end.
https://www.youtube.com/watch?v=rnQS8LPiefc
It's literally a retard proof meal.

[Anonymous No.13010859]

i just watched andong's video on this
looks bretty gud, too bad i live in flyover country and there's not a legit french restaurant in 200 miles of me

[Anonymous No.13011097]

>>13010523
What if I'm out of bourguignon? Can I substitute something else?

[Anonymous No.13011114]

>>13011097
>He doesn't grow his own bourguignon...

[Anonymous No.13011173]

>>13010577
cheers

[Anonymous No.13011175]

>>13010859
this is a cooking board too you know

[Anonymous No.13011188]

>>13011175
im working my way up. right now im doing omelettes

[Anonymous No.13011212]

>>13011188
Isn't that like the 2nd best position at Denny's?

[Anonymous No.13011480]

>>13010577
Thanks Julia!

[Anonymous No.13012547]

If you're super autistic about cooking and want something classic then this one: https://youtu.be/Oje7vtynhPc

If you want an easier recipe and more modern (and still way better than the rest of the shit you'll find online) then this one: https://youtu.be/SOMm-qB65-E

[Anonymous No.13013482]

>>13010508
Add some stock bones to your pot to make for a really tasty broth

[Anonymous No.13013752]

>>13012547
Wonderful

[Anonymous No.13013779]

>>13010691
You really dont need a good quality red for it. Some varietals are better than others - youre looking for a fruit forward and dry red with not too high abv, obviously you want a pinot noir, but you do not need to be spending 20-30 dollars for a cooking wine. Anything past the 10-15 dollar mark will be wasted on the palate - you're cooking it so any additional subtlety you would normally be getting on the nose and tongue would be utterly lost in the process of cooking and with the additional ingredients.

[Anonymous No.13015001]

>>13013482
>stock bones

[Anonymous No.13015076]

>>13010577
>not deglazing the saute pan
yikes sweaty