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Beef Bourguignon - cut of beef
Posted on 12/21/16 at 12:50 pm
Posted on 12/21/16 at 12:50 pm
For Christmas I am making Beef Bourguignon from Ina Garten's recipe. The recipe calls for 2.5 lbs of chuck cubed into 1 inch pieces.
I have a sirloin roast in the freezer that I could use, but I don't know if it I really need the fatty chuck in there to break down over the cooking time.
Am I better of saving the sirloin for a different application, or will the difference be unnoticeable?
I have a sirloin roast in the freezer that I could use, but I don't know if it I really need the fatty chuck in there to break down over the cooking time.
Am I better of saving the sirloin for a different application, or will the difference be unnoticeable?
5
Posted on 12/21/16 at 12:51 pm to SM6
Only one way to find out, but fattier cut is better here.
Posted on 12/21/16 at 12:56 pm to SM6
It'll work but you may need to braise it longer which could affect the other ingredients. You could leave some of those out for a bit. I've followed that recipe before, but I haven't looked at it for a while. The chuck would be better.
This post was edited on 12/21/16 at 1:04 pm
Posted on 12/21/16 at 1:01 pm to Gris Gris
Done, I'll go with the chuck. Thanks guys.
Posted on 12/21/16 at 1:24 pm to SM6
Yeah, if you're going to make the recipe, may as well use the chuck. It's usually inexpensive. Sam's around here always has good lucking chuck roasts.
Posted on 12/21/16 at 1:31 pm to SM6
Use the fresh chuck and not frozen sirloin. Luckily it's about the cheapest cut of beef you can find. Love that recipe. 
Posted on 12/21/16 at 2:48 pm to SM6
Chuck roast. Sirloin comes out dry for me in long cooking recipes. I've made bourguinon w Chuck and it works great.
Posted on 12/21/16 at 5:00 pm to SM6
I'm doing a modern take on this off of chef steps for Christmas And am using chuck, you want something with some fat that will stay moist.
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