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re: Beef bourguignon - first time/have questions
Posted on 12/12/21 at 10:36 am to LouisianaLady
Posted on 12/12/21 at 10:36 am to LouisianaLady
Looks amazing LL. Well done! And that fond is legit.
1
Posted on 12/15/21 at 9:51 am to GeauxTigers0107
Finally got around to making this. Mine did not turn out thick like the video, but was fine the way it was in that regard. OTOH, all three of us felt the wine was overpowering. Next batch gets 1/2 bottle with more beef stock. I gave it an 8.5 while the 15 year old said 4 and did not come close to finishing his.
Posted on 12/15/21 at 10:03 am to LouisianaLady
Looks amazing! I also was motivated by this tread and took a swing at it this past weekend. I thought it came out pretty good wish I would have take pic's. Will be doing again soon with pics!
Posted on 12/15/21 at 12:01 pm to AlxTgr
quote:
OTOH, all three of us felt the wine was overpowering.
That has been my experience cooking with wine and beef. I do enjoy wine in tomato sauces but I have always tasted too much wine in the beef that I cook with it.
I am willing to accept responsibility for not knowing what I was doing but I followed instructions to the letter on both recipes that I tried.
Posted on 12/15/21 at 3:27 pm to AlxTgr
I thought the wine would be too much, but it wasn’t in mine at all. Did you do oven or stove? How long did you let it go? Did you work in batches and build a good fond? Did you use Better Than Bouillon, or a boxed beef broth?
The lack of thickness and the overpowering wine makes me think we might have differentiated from each other somewhere along the way, but not sure where. I did put a good bit more flour in that step than they called for. I also seasoned at multiple steps. I was surprised they didn't say to do that. I did not sear the beef plain like they said.
I did the oven method, not the stovetop. Not sure if that makes a difference. And I did strain and reduce, but it didn't need much of that.
The lack of thickness and the overpowering wine makes me think we might have differentiated from each other somewhere along the way, but not sure where. I did put a good bit more flour in that step than they called for. I also seasoned at multiple steps. I was surprised they didn't say to do that. I did not sear the beef plain like they said.
I did the oven method, not the stovetop. Not sure if that makes a difference. And I did strain and reduce, but it didn't need much of that.
This post was edited on 12/15/21 at 3:41 pm
Posted on 12/15/21 at 3:58 pm to LouisianaLady
quote:Stove.
Did you do oven or stove?
quote:Yes.
Did you work in batches and build a good fond?
quote:Boxed beef stock.
Did you use Better Than Bouillon, or a boxed beef broth?
quote:It wasn't as thick as the Tik Tok I posted, but wasn't thin by any means.
The lack of thickness
quote:I may have been a little short, as too much would be very bad.
I did put a good bit more flour in that step than they called for.
To be more clear, I really liked it a lot. Teen did not. The two adults both felt the wine was a bit much. Can't wait to do it again with half a bottle.
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