The Beef Bourguignon is one of the most popular French dishes, and is considered a delicacy by many people. If you want to make an excellent beef bourguignon, there are many options available to you. However, the quality of beef you choose plays a crucial role in making the best dish.
The Chicago Steak Company has quite a few tips to share for people who are interested in making this excellent dish. Here are a few tips to make one from one of the best companies that offer high-quality beef cuts.
What piece of meat for a really tender beef bourguignon?
Rule number 1: the fatter the meat, the more tender it will remain. To easily prepare a very tender beef bourguignon, choose streaky meat, such as tendon, for example, or the rib dish. You can also opt for gelatinous meat, such as scoter or tail.
That being said, for a good traditional beef bourguignon, we generally associate three types of meat of different textures: streaky meat, gelatinous meat, and less fatty meat like the chuck.
Why is the meat of my beef bourguignon tough?
When the meat is too tough, the problem is (usually) that you are cooking it too quickly. Remember that a bourguignon must simmer for a very long time on low heat: it often takes 3 hours of cooking even if it depends on the recipes. Why is it taking so long? Quite simply because the transformation of collagen fibers (responsible for the hardness of the meat) into soft gelatin takes a long time.
Pro Tip: you can still get a very soft beef bourguignon by putting your meat back to cook over low heat, even if it means extending the sauce if necessary.
How to make a good boeuf bourguignon?
We advise you above all:
- Marinate your meat for 24 hours in red wine with onions, cloves, and aromatic plants (e.g., thyme). Perfect for tasty and ultra-tender meat;
- Never thicken your sauce. Exit the starch: you risk having lumps;
- Add your vegetables in the last 45 minutes of cooking. Otherwise, they will become too soft;
- Cook your beef bourguignon the day before tasting it if possible because it is best reheated!
- Finally, be patient. Even a quick and easy version of beef bourguignon simmers for at least 2 hours!
Pro Tip: To accompany the beef bourguignon, we recommend in particular the mashed potatoes or parsnip – a definite treat when topped with sauce!
What wine should I use to make the perfect boeuf bourguignon?
With poor quality wine, your sauce may be too acidic. But there is no need to invest in a grand cru for all that – that would be wasting good wine for a very limited taste benefit. Ultimately, a “mid-range” red wine remains the most suitable for making a good beef bourguignon.
How to make a boeuf bourguignon without wine?
It is possible to prepare beef bourguignon without wine! The key is to prepare a sauce that comes as close as possible to the “original taste.” The easiest way is to dilute veal stock in 1 liter of water and mix it with tomato paste.
