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Thread: beef bourguignon

  1. #1
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    Default beef bourguignon

    I am making Beef Bourguignon today. Anyone make this? Any suggestions? Recipe calls for a 1/2 cup of cognac, is there a cooking cognac anyone can recommend? Also a whole bottle of dry red wine is used such as a cote du rhone or pinot noir, i have been on a spanish kick for my wines lately so i amy try a nice dry spanish wine as a substitute.
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  2. #2
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    I make this all the time. It is a classic and delicious dish. I only use the cognac to mix a bit of arrowroot to thicken the mixture. Most of the time I use bourbon instead. You could just use water but the bourbon or cognac does add a bit of flavor. Your Spanish wine will work just fine in this dish. There is no "cooking" cognac.

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    Quote Originally Posted by evandood View Post
    is there a cooking cognac anyone can recommend?
    Yep- inexpensive brandy.
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    Make sure you've got leftovers--it'll be even better when you reheat it tomorrow.

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    Julia Child has a great recipe for it.

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    Quote Originally Posted by funnyhoney View Post
    julia child has a great recipe for it.
    +1

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    I would also check out Ina Garten' s recipe on Food Network. Say what you want about celebrity cooks, Ina is superb. I made her Beef Bourguignonne. Absolutely superb. About the wine though. I used a bottle of Pinot Noir(Cycles Gladiator) and it worked fine but is there a better choice? I mean, the Cycles was only $9.99 per bottle but if there is a better choice I am all for it. Price is a concern. I don't think you should dump expensive bottles of wine into stew. I am not a cheapskate, I just do not want to waste.

    Regards, Todd

  8. #8
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    Thanks all, I did use the Barefoot Contessa recipe. I substituted brandy for the cognac. I made Spaetzle for the starch and served it with asparagus. Big hit. I would make it again.
    Kites fly highest against the Wind, not with it. (Winston Churchill)

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    Quote Originally Posted by The Nid Hog View Post
    +1
    +1

    Julia's recipe is labor intensive, but the end result is delicious.
    Last edited by winkydink; 02-19-2011 at 07:44 PM.
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    I like the recipe from Jacques Pepin in the book he and Julia did together. I often do it over a couple of days to let the chuck really tenderize and lend it's flavor to the dish.
    James

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