Skip to main content

Attempting to Hang With Auguste and Julia

I'm all over these days on this blog, yeah?  No real pattern or theme, other than "eclectic".  Or maybe "eccentric"?  I do what I feel doing, then I write about it.  You'll all let me know if it's not working for you, okay?

This week, I feel like working with red meat.  And I feel like working with it in a sort of cobbled French style.  And it's fitting, because as of today's statistical reading, there are 11 French readers.  Or 11 French robots.  Or 11 French search engines.  Or 11 American spam sites posing as French readers.  But, let us remain un optimiste, eh?

Today's practice was a Beef Bourguignon.  Or, Beef Burgundy.  This dish originated in the Burgundy region in France, and, way back in the day, was a dish prepared by peasants who couldn't always get the best, tenderest cuts of meat (the damned aristocracy...off with their heads!).  And those peasants knew then what we know now...lean and tough cuts of beef are perfect for stewing in liquid for long periods of time.  And since water did not meet the stringent sanitary standards that it does not, the braising liquid of choice?  Wine.  Red wine.

I can totally get behind that.

So, we have this rustic, but resourceful, peasant dish.  And along comes this esteemed French chef named Auguste Escoffier.  And he takes it, tweaks it a little, and publishes the recipe for it.  And now...non-Burgundy residents can make it!  Many decades later, an American named Julia Child takes Auguste's recipe and updates it...all of a sudden, everyone else (namely, Americans) can make it!

And then, in 2014...Yours Truly takes Beef Bourguignon and tries to hybridize it.  She ends up fumbling it a bit.   But, my mistakes are your treasure, so...read on.

Beef Bourguignon is a multi-layered dish.  It's not a fixitandforgetit dish.  I started off with bacon, and once the fat was rendered, I browned my three pounds of stew meat in it.  Then, I used some of the red wine to deglaze the pan (making yummy fond) before throwing in my onions for a quick sauté.  At this point, I added back in the rest of the red wine, three cups of beef broth. 

At this point, I wish I'd done a cornstarch slurry for some thickening, but I didn't.  So, lesson learned for next time.

I added back in the beef and bacon, along with salt, pepper, thyme, and two bay leaves.  Then, I poured it all into my crockpot and put it into my fridge.  This morning, I pulled the pot out, put it in its cozy little warming unit, set the timer for nine hours, and then, I walked away.  Until early afternoon when I softened up one pound of mushrooms and added it to the slow simmering mixture. 

Just before service, because I had so much broth, I removed some and used it for cooking the egg noodles.  And that is what I served the Bourguignon over, along with some minced parsley.


I won't lie, it's a bit of work.  Lots of steps.  I mean, yeah, I suppose I could have thrown everything into a crockpot...but then it would be a beef stew, wouldn't it?  Which...really...is what Beef Bourguignon is.  But "Beef Stew" doesn't sound as elegantly French, now does it?  And if you want to play in the sandbox with Auguste and Julia, you gotta speak the language.  

N'est-ce pas?

Comments

Popular posts from this blog

(She) Blinded Me With...Citrus

Excuse my attempt at tying today's blog entry with an iconic Thomas Dolby song.  What a terrible pun-ishment. Har har har. So, we're on the backside of Winter Vacation/Christmas Break/Holiday Hiatus here.  The kids return to school tomorrow, the freshman and I start back to our respective colleges next Monday. The clock is ticking and suddenly, I am whipped into frenzy to Get Work Done.  I suspect this phenomenon happens to many, many educators who try to avoid that panic-stricken night before they go back to work. And believe me when I say, I had the deepest, most earnest of intentions to write lesson plans, write quizzes, and generally prepare for the restart of my classes next week.  Like, really. And then...I was distracted by...citrus.  This happened. Okay, so....the lemons on the far right are no big deal.  They're available year-round.  But Meyer lemons...MEYER...I only find around here in the winter.  I first read about them i...

Keeping It Short, Keeping It Real

Today marked the penultimate day of Cake Decorating...and it was by far the most stressful of the last three weeks...and I mean, to quote the youth, I was a hater . But, that time is done and gone.  Here's what happening right now: A glass (which may turn into a bottle) of a Riesling I have not had in quite some time (read about that here ), and a episode (or more) of AMC's The Walking Dead . Let me clarify...quickly because TechMeat's got the Netflix cued.  School friends of mine went on and on about this TV show, so I got nuts one night and watched the first episode (with Brent, natch)...and now, we're kinda interested.  We're on episode 4 of Season One, so yeah, a long ways to go to catchup. Honestly, the last time we had this much interest in a TV show was Spin City and Dharma and Greg in the early 2000s.  For real.  We don't do a lot of TV around here.  Movies, yes.  TV, no. I'm going now.  To recover my strength and gear up for t...

The Salisbury Steak Haunts Me...

Let's jog the ol' memory tonight. Nah...let's more like shake the crapness out of my memory until it wets itself and surrenders any and all information I ask it for. If you read between the lines (not the Blurred Lines) on my Kenny Rogers-related post, you'll get that my childhood family meals were pretty Amurican.  Beef stew, pot roast, pan-fried pork chops.  I do recall cans of La Choy Chop Suey and chow mein noodles, and in the later years, tacos (and that was ethnic food at our house).  But, for the most part, Hamburger Helper (and this was long before Tuna, Chicken, or Asian Helper) and Swanson's made up the bulk of my childhood eating. And here's where things get even more murky: What in world did I eat for lunch when I was a kid? Take a moment to ponder this very question for yourselves.  Are you having as much trouble as I did answering this question?  Or am I just getting old?  Or have I repressed it? I know I did not get the cafeteria ...