"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 12-03-2004, 03:20 PM   #11
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
I do a Bourguinon thingy with chunks of meat. I toss the chunks in some flour, then brown them. Pour in some beef stock and some red wine...and depending on the wine I toss in some brown sugar too. Oh and I do some onion and mushrooms with the meat too. Then I let it simmer and thicken up a bit and serve over noodles. Sorry that is not more specific. I think you will get the general idea though.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 12-03-2004, 03:26 PM   #12
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,764
mmm, alix, your bourgignon thingy sounds good. i do that with a whole chicken cut up, like a cog au vin thingy.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 12-03-2004, 03:28 PM   #13
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Mmmmmmmmm. Would it work with just chicken breast do you think? I have some out thawing...wait...don't think I have any white wine though. Phooey!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 12-03-2004, 03:35 PM   #14
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,764
i use chicken breasts, on the bone, with the skin, and red wine. you sear/brown the chicken really well in butter and evoo, then some onions and garlic, set both aside, de-glaze with red wine, put everything back in the pan, toss in some chopped leeks or bok choy, baby carrots, celery, whatever veggies are around, add a good handful of fresh thyme, cover and simmer until the chicken falls off the bone. strain out the veggies and plate with the chicken. reduce the sauce with some butter, thicken with cornstarch, and pour over the whole she-bang...
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 12-03-2004, 03:36 PM   #15
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
YUM. I am doing it. OK, what a nob I am, I always used white wine, I bet red is much better. Thanks buckytom.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 12-03-2004, 04:23 PM   #16
Senior Cook
 
chez suz's Avatar
 
Join Date: Sep 2004
Location: USA,NewYork
Posts: 310
Quote:
Originally Posted by choclatechef
Quote:
Originally Posted by chez suz
Sizz...I use chuck roast cut up for my beef stews....if you want to use it whole...I would brown it really well...remove from pan...add lots of chopped onion, carrot, celery, fennel, garlic (any flavors you like)...for another base of flavor...I would mix in some tomato paste (this will give your dish a heartyness)...now for liquid....beef stock or red wine..I would put in a small amount to braise the meat not stew it...put in a low oven and cook until fork tender...remove fat from gravey...cut into slices...and serve. Its hard to mess up..use what I suggested as a base and let your imagination be your guide.
Keep in mind the meat also makes great stews.
You've been into my recipes haven't you chez suz!
You caught me red handed Chocolate...actually I won my honeys heart making stew..its one of my favorite cooking styles.
__________________
chez suz is offline   Reply With Quote
Old 12-03-2004, 10:49 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
I use chuck for beef bourgignon, chili, pot roast, and stew.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-05-2004, 11:16 AM   #18
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Thanks everyone.....great ideas.
__________________

__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Great Breakfast Recipe-Pot Roast Hash Erik General Cooking 3 01-11-2006 02:02 PM
Boneless Chuck Roast Help crewsk Beef 8 01-26-2005 08:21 AM
Wine-Braised Chuck Roast w/onions norgeskog Beef 2 01-08-2005 05:27 PM
Chuck the Roast... OR Roast the Chuck?? -DEADLY SUSHI- Beef, Pork, Lamb & Venison 16 09-14-2004 09:57 AM
(TNT) Foolproof Standing Rib Roast by Paula Dean DoubleBubba Beef, Pork, Lamb & Venison 6 01-08-2004 08:53 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:51 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.