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Braising Stewing Beef Wine

was it boeuf bourguignon or pot roast?

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Home Cooking Braising Stewing Beef Wine

was it boeuf bourguignon or pot roast?

rosetown | | Nov 2, 2009 09:32 PM

Several years ago a buddy and I were strolling the Rue de Levis in Paris at lunch time. We stopped in a restaurant that was featuring beouf bourguignon. We both ordered it. It came, plated with accompanying vegetables. There were three or four 2 inch cubes of beef per plate. The beef was collagen rich, brown to black on the outside. It was tender, succulent and rich in flavor. We loved it.

I've since tried, unsuccessfully, to replicate. But I was trying to make a stew, bourguignon style.

Today, I had a eureka moment, thinking that this was made much like a pot roast that my mother used to make with carrots and onions and who knows what. I have to confess that I have never made a pot roast, in spite of the fact that I love collagen rich beef. The appearance of the beef served was much like my mothers pot roast except that it was in 2 inch cubes. The texture and exterior browning was much the same. The flavour spoke of boeuf bourguignon.

If I were to cube a collagen rich cut of beef, do you think I'm right track, cooking it similar to a pot roast.? If you think I am on the right track what considerations should I make since the meat is cubed - small pieces? All observation and suggestions are appreciated.

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