Saturday's article in the WSJ prompted me to make Boeuf Bourguignon for the first time. I'm using the recipe from "Mastering the Art of French Cooking", making it today for tomorrow's dinner.
Pearl onions and mushrooms are cooked separately, then added to the meat after the sauce has been strained off, skimmed for fat, and simmered a few minutes. After pouring the sauce over the meat and vegetables, the recipe states that the recipe may be completed in advance to this point.
My question relates to the timing of the mushrooms and onions. Since the onions are simmered slowly for 40 to 50 minutes, I am hesitant to add them and the mushrooms to the meat the day before. I fear that if I add the onions and mushrooms today, in the reheating tomorrow, the onions will fall apart and the mushrooms will be overcooked and lose their fresh quality.
So my plan is to prepare the beef through defatting and simmering the sauce, return the meat and sauce to the casserole, and then reheat that tomorrow. While the beef is heating, I will prepare the mushrooms and the onions, then add them into the casserole when done and the beef is hot.
Your advice on this plan - add the freshly cooked onions and mushrooms tomorrow, versus cooking today and refrigerating overnight with the meat and sauce - would be greatly appreciated. Thanks!
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