ISO boeuf bourguignon recipes

[kimmo]

I am looking for the ultimate Boeuf Bourguignon recipe to cook for some clients next week. I have good recipes, but always like to compare, and maybe mix and match good ideas from various recipes. Would love to hear from you! thanks.

 

[Gravy Queen]

I use Julia Childs recipe from her book Mastering the Art of French Cooking it's wonderful .

 

[jennyema]

I use Julia Childs recipe from her book Mastering the Art of French Cooking it's wonderful .

I do too.

 

[Andy M.]

I use the Julia Child recipe from her book Cooking at Home with Jacques Pepin. I''ll have to comare that with the earlier version.

 

[lyndalou]

I have used Ina Garten's recipe from her "Paris" cookbook. Mighty tasty.

 

[Rocklobster]

Another one here for Julia Child's recipe. I add about three or four allspice berries and a couple of bay leaves. I usually just go with coarsely chopped cooking onions instead of the little pearls.

 

[Bolas De Fraile]

This is the one I use.I use beef shin and increase the cooking time. I also leave all cooked daubes in the fridge for 24 hrs then reheat.
Raymond Blanc - Boeuf Bourguignon - YouTube

 

[Gravy Queen]

I love Raymond he is adorable. Yes definitely agree about leaving them overnight (if you can resist ! )

 

[kimmo]

Ok, so I used Julia Child's recipe. Left it in the fridge overnight. When I reheated the strained sauce, I added some sugar and brandy, and it just finished it how I wanted it to taste! Very happy clients I had.

 

[Cerise]

Glad it worked out. Late to the Bourguignon party. Have not tried J.C's recipe (wouldn't know a lardon if I tripped over it, & never keep homemade beef broth on hand --if I remember the original correctly). I make it in the slow cooker using bacon, etc, & I think the wine/booze burgandy or cognac, along w/ using the best ingredients is a key factor. I've used pinot noir. Worth playing around with, & coming up w/ your own version. Epicurious (?) has a good-sounding recipe using shiitakes.