Monday, December 13, 2010

Julia's inspired Boeuf Bourguignon – Boeuf a La Bourguignonne

Julia's inspired Boeuf Bourguignon
Boeuf Bourguignon may be one of Julia Child most famous recipes. For our Julia's inspired Boeuf Bourguignon, we chose a 2007 Vieilles Vignes Bourgogne, to cook with and also to drink. Mushrooms of choice were Shiitake and Crimini, remember “don’t crowd the mushrooms.” For the ‘lardoons’ we found non-cured thick slice bacon at our local grocery store. Enjoy

Preparing Julia's inspired Boeuf Bourguignon – Shiitake and Crimini “Don’t crowd the mushrooms”
Preparing Julia's inspired Boeuf Bourguignon – Also “Don’t crowd the meat"

Preparing Julia's inspired Boeuf Bourguignon – Adding wine (2007 Vieilles Vignes Bourgogne), beef stock to the seared meat and lardons (non-smoked bacon)
Preparing Julia's inspired Boeuf Bourguignon – Add uncooked vegetables and spices in a cheese cloth bag for flavor

Preparing Julia's inspired Boeuf Bourguignon – Removing the vegetable and spice bag after approximately 3 hours
Preparing Julia's inspired Boeuf Bourguignon – Adding the previously prepared vegetables
Preparing Julia's inspired Boeuf Bourguignon – Finished 

Janet preparing Julia's inspired Boeuf Bourguignon – Platted ‘let’s eat’ Bon Appetit!

You can find Julia’s recipe on page 315, Mastering The Art Of French Cooking

Bon Appetit!

1 comment:

  1. Bon appetit, indeed - if it tasted as good as it looks, it must have been truly delish! Nice job!