Howdy, looking for a Killer King Kong beef bourguignon recipe for NYE! Thanks!!
Gig'em, Ole Army Class of '70
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Beef bourguignon receipe
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Last: 1 yr ago by Mark Fairchild
You're gonna have to hit up a meat market specializing in exotic meats to find King Kong beef.
Recipes aren't going to vary much so I'd start with Julia Child's. The key to making it killer is getting the beef well seared, the pearl onions and mushrooms sauted and browned, using homemade beef or veal stock, organic stem-on small carrots, and a reasonable quality wine.
Julia Child's recipe. But not a watered down adapted version. The original from Mastering the Art.
Another vote for Julia Child's recipe. The one thing I do that's not traditional is that I use Malbec for the wine. It just happened to be what I had in the house once, and it was a hit with the family so I've kept with it, but plenty of reds will do the trick.
Just stick with Julia Child's recipe. It's the og and still the best.
Yep. Julia's recipe with Malbec. This is the way.Max Power said:
Another vote for Julia Child's recipe. The one thing I do that's not traditional is that I use Malbec for the wine. It just happened to be what I had in the house once, and it was a hit with the family so I've kept with it, but plenty of reds will do the trick.
Years ago, after watching Julie and Julia, I decided to make Julia Child's Beef Bourguignon recipe. Many years later, it's still my go-to recipe. However, a couple of years ago, a neighbor made a killer beef bourguignon using a version created by Ina Garten. It was fantastic. She opted to use tenderloin rather than chuck, which texturally, made for a smoother mouth-feel, given chuck can be a bit grainy. I keep telling myself to try that version...but Child's recipe is still the Gold Standard (imo).
Here it is in case anyone is inclined to try it...
Ina Garten
Here it is in case anyone is inclined to try it...
Ina Garten
The recipe you linked also calls for chuck. Tenderloin would definitely be smoother in texture, but the whole point of a stewed dish like beef bourguignon was peasants making something good out of a bad cut of beef.ToddyHill said:
Years ago, after watching Julie and Julia, I decided to make Julia Child's Beef Bourguignon recipe. Many years later, it's still my go-to recipe. However, a couple of years ago, a neighbor made a killer beef bourguignon using a version created by Ina Garten. It was fantastic. She opted to use tenderloin rather than chuck, which texturally, made for a smoother mouth-feel, given chuck can be a bit grainy. I keep telling myself to try that version...but Child's recipe is still the Gold Standard (imo).
Here it is in case anyone is inclined to try it...
Ina Garten
I feel like if I'm going to pay for tenderloin, I'm going to do something more special with it than stew it. It would make for better texture, but feels like a waste of tenderloin.
Good point Buck.
While I like chuck a lot, I've found it to be tender, but a bit grainy in Child's Beef Bourguignon. That said, I picked up a nice cut of Sirloin and tried it. It didn't exceed what I've done with Chuck.
While I like chuck a lot, I've found it to be tender, but a bit grainy in Child's Beef Bourguignon. That said, I picked up a nice cut of Sirloin and tried it. It didn't exceed what I've done with Chuck.
ToddyHill said:
Years ago, after watching Julie and Julia, I decided to make Julia Child's Beef Bourguignon recipe. Many years later, it's still my go-to recipe. However, a couple of years ago, a neighbor made a killer beef bourguignon using a version created by Ina Garten. It was fantastic. She opted to use tenderloin rather than chuck, which texturally, made for a smoother mouth-feel, given chuck can be a bit grainy. I keep telling myself to try that version...but Child's recipe is still the Gold Standard (imo).
Here it is in case anyone is inclined to try it...
Ina Garten
I bet ground tenderloin would make a fantastic sloppy joe sandwich
LOL, if you watch Julia's old TV show on YouTube, she makes it different that in her book.
If you lilke to follow along, this video is very close to Julia's recipe book. The only thing on here is that you should add the wine right after taking it out of the oven the second 4-min cycle. Pot is hottest then and you get the max effect. In this video, she just dumps everything in together.
The wine you pick also gives the dish different tastes. After trying several, I went to Specs and they recommended this one and so far, it produces my favorite outcome:
If you lilke to follow along, this video is very close to Julia's recipe book. The only thing on here is that you should add the wine right after taking it out of the oven the second 4-min cycle. Pot is hottest then and you get the max effect. In this video, she just dumps everything in together.
The wine you pick also gives the dish different tastes. After trying several, I went to Specs and they recommended this one and so far, it produces my favorite outcome:
Thanks for that recommendation.
[edit] I got interested in the topic due to this thread, thanks for bringing it up! I'm glad to have it in my repertoire. [edit]
I made this version on Sunday with a $16 bottle of Bordeaux recommended by the HEB wine lady.
I did everything in the Dutch oven, so it took just a bit longer than if I had dirtied another pan, but it really wasn't a lot of work. Putting the potatoes in the dish was a huge work saver versus making separate mashed potatoes to serve it over, although my wife requested them separate next time. Was very pleased with the result, and do recommend the Cognac at the end.
I made this version on Sunday with a $16 bottle of Bordeaux recommended by the HEB wine lady.
I did everything in the Dutch oven, so it took just a bit longer than if I had dirtied another pan, but it really wasn't a lot of work. Putting the potatoes in the dish was a huge work saver versus making separate mashed potatoes to serve it over, although my wife requested them separate next time. Was very pleased with the result, and do recommend the Cognac at the end.
Thanks for that. When starting, I did run across this one.
His is a bit different from JC's so for my first several rounds, I went with the video I posted above.
Julia's recipe calls for bacon with rind. I did use bacon with rind, but it was hard to get. Had to go to a small meat market in Weimar Tx. After making this several times, I don't think the rind actually adds much. Didn't look like his had the rind either.
I do like adding the mashed potatoes. I'm not a huge potato eater, but the texture is very good when adding the stew to the mashed potatoes. Just my personal preference. Plus, I get my wife to do the mashed potatoes, so there's that. LOL
Also, on JC's video (which is a bit different than her cookbook recipe), she mentions that it's better if you let it sit overnight. It is. I did it both ways, and sitting overnight brought out way more flavor. I'm going to try the Cognac at the end, but not before overnight. When i heat it up the next day and serve, i will add it after it's hot and only keep it heating for 3 more min.
Thanks for this!1
His is a bit different from JC's so for my first several rounds, I went with the video I posted above.
Julia's recipe calls for bacon with rind. I did use bacon with rind, but it was hard to get. Had to go to a small meat market in Weimar Tx. After making this several times, I don't think the rind actually adds much. Didn't look like his had the rind either.
I do like adding the mashed potatoes. I'm not a huge potato eater, but the texture is very good when adding the stew to the mashed potatoes. Just my personal preference. Plus, I get my wife to do the mashed potatoes, so there's that. LOL
Also, on JC's video (which is a bit different than her cookbook recipe), she mentions that it's better if you let it sit overnight. It is. I did it both ways, and sitting overnight brought out way more flavor. I'm going to try the Cognac at the end, but not before overnight. When i heat it up the next day and serve, i will add it after it's hot and only keep it heating for 3 more min.
Thanks for this!1
If you're making "beef bourguignon" with marsala, I wouldn't stress details like what type of bacon is authentic
For Christmas, I made Serious Eats Boeuf Bourguignon to serve alongside Kenji's Vegetable Wellington and both were a huge hit. I used a relatively inexpensive Willamette Valley Pinot Noir and a very nicely marbled Prime 1 chuck roast from HEB.
How'd it go what did you end up doing?
Thought the same thing. As I stated, the Specs lady recommended so I tried it. Gave it a very good taste.GAC06 said:
If you're making "beef bourguignon" with marsala, I wouldn't stress details like what type of bacon is authentic
Matsui: Thanks for asking, used the kinda sorta modified Julia Child, turned out GREAT!
Gig'em, Ole Army Class of '70
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