Now that it is officially fall, and the weather has turned “cold” in California, it’s time to have stew. Last week I made Coq Au Vin, and I still had some wine left, so I thought I should continue with my French comfort food and make this lovely Beef Burgundy, Boeuf Bourguignon.
Similarly to Coq Au Vin, Boeuf Bourguingnon is also one of those dishes that does well with tough meat, wine and long cooking time. The wine and long cooking time break down the meat so it is nice and tender. It also allows all the flavors to meld together nicely. Be prepared for this to simmer about two hours.
It is important with both dishes to get a decent red wine, not a sweet one! A nice Burgundy, Shiraz or Cabernet would do perfectly. You don’t need much, so there should be a nice glass or two for the cook, too.
Coq Au Vin is really peasant food. Originally, it was made from an old chicken, and the wine was there not so much for flavor, but the soften the old bird up. It took a long time to cook, but the flavors were wonderful, so it became very popular. Of course, Julia Child made it famous. Her version was much simpler because people could buy a young chicken at the market, and did not have to wait until old Bessie was ready to kick the bucket.
I haven’t made this dish in years, not because it is difficult to make, but because I never seem to have all the ingredients together. It is actually pretty simple to make, just takes a little time because the flavors need to marry.
I had originally intended to make Boeuf Bourguignon, but we had Shepard’s Pie last night for dinner, so I was thinking I didn’t want to have beef again so soon. So, I actually went on Facebook and asked whether I should make Boeuf Bourguignon or Coq Au Vin. The consensus was chicken, so I started getting the ingredients together. The only thing I did not have was pearl onions, and not because I hadn’t tried to get them at the market, they just didn’t have any, so I used a regular onion and cut it into big pieces instead.
A few days ago, someone gave me a large container of heavy cream. As much as I like desserts, I really wanted to make a cream sauce with wine for chicken. It’s one of my favorite dishes.
This recipe was even more fun to do because Spane helped me make a video, and The Good Plate now has its own channel on Youtube. Maybe I can get a lot of subscribers and make some money, that would be nice, wouldn’t it? Well, if you like the video, please subscribe to the channel and watch for more cooking videos in the future.
This is something that I really love, and when I don’t have left over turkey, I have been known to go to the store and get the frozen one – you know which one I mean. But, this dish is really best fresh, made from the left over turkey at your feast.
I have found other recipes that called for peas, no sherry, white wine, etc. Well, it’s just not the same thing! This is the Turkey Tetrazzini you have been looking for, that you remember, that you crave, the one with celery, mushrooms and sherry cream sauce. You can make a lot of this, put it into individual serving trays and freeze it for some night when you don’t want to cook, but you want something comforting.
I bought meat to make Beef Stroganoff, but then realized there was not enough meat to make a meal enough for four people. Not only that, my friend had come by with a bottle of white wine, just the thing for Risotto. I thought I could combine the two and make something really wonderful. I was right, and I even had enough for the next day’s lunch! Continue reading →