Iron Chef WAYCT - What Are You Cooking Today

[Chap]

Boeuf Bourguignon is on our list quite regularly. Beef looks great maybe a tad smaller chunks and I roast it very dark at the beginning, are these fresh or canned mushrooms? Shallots or fresh onions are ok I never used pearl onions... some flour to get a good texture for the gravy? Tomato paste?

[Chap]

Quiche Lorraine in the making

[Giles]

Fresh mushrooms. This is the recipe I followed....

https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe

[Chap]

@Giles said in Iron Chef WAYCT - What Are You Cooking Today:

Fresh mushrooms. This is the recipe I followed....

https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe

I never used gelatin. I would use beef broth instead of chicken and no fish sauce or soy sauce this is

[Giles]

I was surpised, but hey, it's done now.......

[Giles]

[Chap]

Looks great!

[Giles]

I went off-piste a bit and liquidised the carrots and the onion I had cooked the beef with (could not bear to throw them away), and added to the pot before putting back in the oven with the diced carrots, shallots and lardons.....

However it turns out, it will allow me to refine/fix/alter for next time.....

[Chap]

Et voilà... La Quiche

[seawolf]

@Giles I make a version of this where I do an entire round of vegetables with the beef, and wait until the beef is nearly done (so the vegetables are almost beyond recognition at this point) and remove the beef and push all of the vegetables through a fine mesh strainer. When I get it right, it eliminates the need for any thickener. I'll then add a new round of carrots, mushrooms, and pearl onions to make it look pretty. Add the beef back and wait until everything is tender, and serve.

The Serious Eats recipe you're using is solid. If you want to try another solid version, Julia Child's is a no-brainer. Bourdain's is great too.

How was it in the end?

[Giles]

Thank you.

Not tried yet, Paula was away for the evening and this is her welcome home grub....

[endo]

@Giles said in Iron Chef WAYCT - What Are You Cooking Today:

Beef Bourguignon

One of my favourites. I always do it the Julia Child way, well kinda.

[Alex]

Vegan Dan Dan noodles

[Alex]

After a mix, becomes more ‘ugly delicious’

[Giles]

@seawolf said in Iron Chef WAYCT - What Are You Cooking Today:

How was it in the end?

It worked out extremely well thanks. I think for next time, I will use the same recipe but forgo the gelatin and cook a few more veg with the beef and purée those as a thickener as per your suggestion.

The next, next time I will try the Julia Childs version....

[seawolf]

@Giles So glad it came out well! It's one of my favorite dishes to make this time of year, especially when I have nothing better to do on a Sunday than making a nice meal. I usually serve it with mashed potatoes, and of course some nice red wine.

[Giles]

I did mash with chives and sour cream and green beans. Funnily enough, no wine.

[Chap]

Risotto with Salsiccia and red chiccory simmered in Balsamico

[Tago Mago]

The most important component in Kaiserschmarrn

[Chap]

@Tago-Mago said in Iron Chef WAYCT - What Are You Cooking Today:

The most important component in Kaiserschmarrn

Nope, sorry but absolutely NO! No way... NEIN!!!