This is my first attempt to live blog while I cook. This is, of course, inspired by Julie and Julia combining two of my passions: blogging and cooking. And now… with photos.I am cooking a dish based on the Boeuf Bourguignon recipe from the book “Mastering the Art of French Cooking” by Simone Beck, Louisette Berthole, and Child, page 315.
According the Beck, Berthole, and Child (1964), Boeuf Bourguignon is Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms. It is best made with their suggested stew cuts (p 314 – 315): Rump Pot Roast, Chuck Pot Roast (also known as Beef Short Ribs), Sirloin Tip (cut we use for tenderloin tips), Top Round, or Bottom Round. These cuts have the best amount of fat and meat that will make the stew reallyyyy tasty. But we used Tenderloin for this recipe. Also best to have the beef cut into cubes.
As for the wine, they suggest Burgundy or any other full-bodied red wine (p 315). I used Novellino Sweet Red Wine, as it is most accessible and has a pleasant taste which my guests would probably like. I bet better wine would yield a better stew. But the real rule, I hear, is use wine which you would drink. I drink Novellino, so I used it.
Venue: Aunt’s kitchen
Date: October 29, 2009
Time Started: 1 pm
The ingredients have been mise en place’d (prepared) by my aunt’s cook for 20 years, Nang Merlyn.
2:36 pm WORDPRESS ATE MY LIVE BLOG! Rawr!
Recap from memory…1:26 pm Heating the water, simmering, then sauteeing the bacon. We used local processed bacon, one that is maple flavored, each strip cut into three. Oven is preheating to 450 degrees.
2:32 pm Tossing the beef again. I think to make sure everything is heated evenly.
2:35 pm Putting the casserole (still without cover) into the oven again.
Actual live blogging resumes…2:40 pm Casserole out of the oven. Oven’s temperature lowered. Adding the red wine, stock, tomato paste and herbs. Simmering on the stove. There is so much wine in this dish! (muhaha) And because this household is teh bomb, we have fresh thyme from the garden. (Would have loved to add rosemary but I forgot to ask for some. LOL!) You may also add your own favorite herbs and spices. But I suggest you limit the herbs to rosemary, thyme, and bay leaf. As for spices, cumin would give the dish a really good flavor. For the stock, I used 2 beef broth cubes and one cup of water. Still best to use real beef stock, IMHO. 3:03 pm Casserole is back in the oven with lower heat now. This will be ready when the meat is tender in about 3 to 4 hours. Use a fork to check if the beef is tender enough. Guests, please be patient if dinner is late.
4:00 pm The entire house already smells like Boeuf Bourguignon. *mmm* Watching Oliver’s Twist while I try not to take a nap.
5:20 pm It has only been past two hours but the beef is already tender. Coz we used tenderloin y’all. I think it’s gonna be yummy.
Continued in Part 2 at this LINK.Tagged with: beef stew • beouf bourguignon • french cuisine • julia child • mastering the art of french cooking