Boeuf Bourguignonne

[RouxTheDay]

I'm making a big pot of it this weekend with my own adaptations (basically, lots more vegetables to make it more of a hearty stew than a sauced braise).

So I was surfing for recipes to see if there were any techniques or variations I'd like to try out, and found it interesting that there seems to be an even divide on meat prep. One school of thought calls for standard browning of the meat, with the wine going in afterward. The other calls for marinating the raw beef and aromatics in the wine for up to 24 hours before browning, and braising in the marinade, along with some stock.

I've been doing the overnight wine-soak method for a while now. The first time I tried it was a huge revelation and led to what feel is an absolutely outstanding rendition of this dish.

So, I'm just curious. Which meat prep method do you use? Why?

Also, do you toy with the ingredients? For instance, I enjoy extra carrots, and like mine with turnips and leeks. What about you?

[boar_d_laze]

Your recipe sounds more like an adaptation of what I think of bouef a la mode or even bouquetiere than burgignonne.

I make mine the regular, old, classic Escoffier/Pelliprat way -- just a little heavier than Alice Waters. Brown without marinating. No vegetables at all other than onion in the braising liquid and mushroom caps, tossed in near the end.

Unless you count bacon as a vegetable ... You from the south, boy?

BDL

[cape chef]

The best recipe I have come across in a long time is Thomas Keller's rendition from Bouchon. It's a bit complicated to go over the whole procedure here. But he uses short ribs, and does a red wine/ aromatic reduction, no marinade, but slow, heavy searing. I urge anyone to give it a try. I've been cooking French cuisine for nearly 30 years and his is the one I turn to.

[chefinfrance]

I have got to agree with Boar d laze [again]. You appear to be confusing the method of cooking with a regional classic, the chefs of Bourgogne would only use a good Burgundy red wine to make the sauce then garnish with glazed onions, mushrooms and lardons of bacon, there can be no variation. the same goes for Lyonnaise from Lyon, Bordelaise from Bordeaux or Perigourdine from the Perigord etc etc. It is good to adapt dishes to suit your taste but be careful not to confuse your guests with what you call the dish.
Steve www.masterchefinfrance.com

[chefjune]

I have no problems with the traditional Boeuf Bourguignon. When I add other ingredients, I call it Beef Stew.