Home Cooking 42

Turn in my "Chow Badge"? - Julia's Beef Burgundy

Monch | Oct 11, 2009 04:09 PM

I need calibration of my Chow-meter.

I worked all weekend on Julia Child's Beef Burgundy (too tired to get the cookbook out for the
French spelling) and am under-whelmed with the result.

I threw myself into this Saturday morning (it's Sunday night, now) by roasting beef bones to make homemade beef broth...Jeff Smith/John Folse broth recipe.

I carved up a very nice sirloin roast for the beef. I found the small white onions..apparently they're called "Boiler Onions'? I followed the recipe diligently.

I was tempted NOT to strain the results and reduce the liquid, but persevered and followed the recipe to the tee.

I'll admit that the red wine I used was not the greatest, but it was a drinkable "young red".

So, my quandary of "time vs quality"....I don't think this recipe pushes. I am taking the day of broth-making out of my thinking process and still not "whelmed".

If I am either an abject failure at following the well-crafted recipe, I'll accept that. But the flavor didn't do it for me.

Any Hound feedback is appreciated.

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