22 July, 2010

Mom Time: Boeuf Bourguignon

I did it!  I have always wanted to make it, and now I can say I have.  And let me tell you, it's 100% worth every effort...EVERYONE loved it!

I took some pictures to try and give you an idea of how the recipe follows.  Some moments were tricky to interpret, but you get the hang of it quickly.

The first step is to cut the chunk bacon into lardons, separated from the rind.  I could not find chunk bacon, so I bought a chunk of Pancetta.  Let me tell you, the flavor was WONDERFUL!

After cooking, you simply remove and reserve.  You'll end up using both throughout the process.

DRY your meat before cooking!  It will not get that nice brown tone without it being dry!

Carrots, onions, and garlic saute in the fats from the bacon and meat.  GOOD flavor.

Put beef and bacon back into the pot with the sauteed veggies.  Eventually you discard these onions and carrots.  Some like to keep them for a more Earthy/rustic taste and texture.

Wine, broth, paste, herbs to simmer.  Your house will begin smelling AMAZING right about now!

White pearl onions with the herb sachet.  These little beauties taste so delicious once caramelized.  Little bits of heaven.

Brown the mushrooms....DON'T crowd! It's true!  Do in two batches if your pan isn't big enough, but don't crowd them for nice browning.

Putting it all together after HOURS of baking.  Oh my heaven, my house had the most wonderful aromas.  At this point, you're done.  We opted out of putting over a carb...and it was divine.  The mushrooms and the onions were the perfect compliment to the most tender beef.  Just like in the movie, I put the first bite into my mouth and uttered..."yum".

Not the greatest picture, but you get the idea....smiles!  That means job well done mom!  Now, go plan a day and make it!  You know you want to!

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