I’m not going to bore you with a recipe for Boeuf Bourguignon, so easy to look up on line or in a trusted cookery book, but I do want to draw your attention to the the three most important elements to keep in mind before you embark on making such a wonderful casserole.
- The cut of beef needs to be what I call ‘gnarly’. It needs to come from a well used muscle on the beast, it needs to have connective tissue which will melt down and will give an unctuous, gelatinous feel to the finished dish .
- You need to boil the red wine for about 15 mins to get rid of the raw alcohol taste. Once it’s completely cold, then it’s safe to use as your marinade.
- Take your time, this cannot be rushed. Whenever I make this, I give myself two days, it’s ready by the end of the second day, but tastes even better by day four.