Oh, For Another Burner!
Okay, so I like cooking. I mean, I really, really like cooking. And once in awhile, I like to take on the tough challenges. That was exactly why I decided to take on the Boeuf Bourguignon challenge a lá Thomas Keller.
A Labor of Love
Boeuf Bourguignon or Beef Burgundy is definitely a labor of love. I wouldn’t say it was because of the difficulty. The secret ingredient definitely is time. Keller’s recipe is a two-day affair—at the least.
The other challenge with the recipe is waiting. His recipe, as many others of this sort, call for letting the preparation sit overnight. You’re preparing a wonderful wine reduction sauce, sauteing the meat, and letting it braise away. But then, instead of eating, it goes into the fridge. Psyche!
Bringing It Together
Therein lies its magic. How many times have you experienced a dish that only got better with time? Think of beef stews, pot roast, and chili. They all benefit from that alone time. Boeuf Bourguignon is no exception.
The final prep—and the subject of my husband’s Facebook update—was the grand finale. Yes, that’s the slow cooker and four pots. As he posted and I agreed, if I had a fifth burner there would be something cooking on it too. I had to have something to cook the lardons in!
The timing for making this dish was perfect. I’m taking a wine-tasting class. We happen to be in France now. The wines that I’d be sampling would go well with this dish.
A word about the pans: the dish required that the additions be seasoned differently. While the prep looks daunting, it consisted basically of boiling products. And that may seem like overkill. However, if you’ve had a stew with mushy potatoes and carrots, you’d appreciate the texture and mouth feel of a dish put together this way.
And time works on the other side too. As luck would have it, the Boeuf Bourguignon provided not one, not two, but three meals for the two of us. We savored our French cuisine for a few delicious days. And that’s what made it worthwhile. Bon appetit!