Hello
I am not much of a cook but I made beef Bourginon following a recipe online. I used beef shin pieces soaked overnight in some nice red wine wine. I cooked it in the oven on gas mark 1/4 for 7 hours.
It was my first attempt & even though the sauce flavour was tasty the meat had shrunk a lot into small pieces and seem fatty in places (soft jelly type fat) which i didn't like.
I had envisioned it having large juicy tender pieces of meat in it
What did I do wrong?
What meat cut do you advise?
Should I have used a higher heat to break down the fat?
I appreciate advice from some beef stew pros!
I am not much of a cook but I made beef Bourginon following a recipe online. I used beef shin pieces soaked overnight in some nice red wine wine. I cooked it in the oven on gas mark 1/4 for 7 hours.
It was my first attempt & even though the sauce flavour was tasty the meat had shrunk a lot into small pieces and seem fatty in places (soft jelly type fat) which i didn't like.
I had envisioned it having large juicy tender pieces of meat in it
What did I do wrong?
What meat cut do you advise?
Should I have used a higher heat to break down the fat?
I appreciate advice from some beef stew pros!