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BÅ“uf Bourguignon |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 14 June 2010 at 15:17 |
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my mother found this and sent it to me, so i am posting it here as i would like to try it:
Step 1: Preparing Your Mise en Place
Step 2: Blanching the Bacon
Step 3: Sauteing the Lardons
Step 4: Drying and Seasoning the BeefStep 5: Browning the Beef
Step 6: Browning the Mirepoix
Step 7: Adding the Flour
Step 8: Adding Tomato Paste and Deglazing
Step 9: Adding the Liquid and Bouquet Garni
Step 10: Cooking the Stew
Step 11: Checking the Stew
Step 12: Chill, Defat and Reheat the Stew
Step 13: Preparing the Onions
Step 14: Preparing the Mushrooms
Step 15: Finishing and Serving the Stew
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Nice detailed post Ron...thanks. And I like the new avatar, but I liked the old one too.
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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thanks, dave - regarding the avatar ~ it is the coat of arms for the teutonic knights, of which my northern-german and prussian ancestors must have been members, since i seem to have inherited their sense of righteous honour and justice; their motto, "helfen, wehren, heilen," translates to "help, defend, heal." they seem to have started out as a truly chivalrous lot, but like so many other similar orders, they seem to have come to a corrupt and bad end. i choose to honour their best ideals.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Looks great Tas. I like Mom and Grandmom recipes.
Shall give this a try too. It is still quite warm here, 75 - 80 farenheit. October would be better suited. Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Old post but a good one. I'm making Julia's Boeuf Bourginion tonight. Wow, my house smells fantastic.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Just finished dinner. Holy crap this stuff is so good. Flavour is so wonderful given the various layers that are built up over time. It's simple but it's also complex. A whole bunch of easy steps put together to make something extraordinary.
It's like LEGO, a bunch of simple pieces put together to make something amazing.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Awesome, Darko - I appreciate your bringing this back up and telling us how it went!
You hit the nail on the head with the Lego analogy; this dish is built a layer at a time, with each level fortifying and enhancing the previous one.
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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It's a harvest favourite here! Roll on Beltane!
Today hit 32°C with 68% rh - no-one is interested in food this evening. Too hot and sticky. |
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Resident Peasant
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