Jaunas receptes

Syrah ir kā vijole, un Shiraz ir kā vijole (bet dažreiz ne)

Syrah ir kā vijole, un Shiraz ir kā vijole (bet dažreiz ne)


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Abi stili ir apsveicami gan mūzikā, gan vīnā

Michael Tercha/Chicago Tribune

Syrah pudelē to varētu saukt uz etiķetes, vai varbūt Shiraz, vai varbūt vīnogas vispār nav nosauktas. Šeit mēs redzam uz siras balstītus vīnus no Saint-Joseph Francijā, no kreisās, Vašingtonas štata un Austrālijas.

Ja jūs kādreiz esat jautājis, kāda ir atšķirība starp vijoli un vijoli, iespējams, jūs esat saņēmis pieklājīgu atbildi: "Veids, kā tas tiek spēlēts."

Es domāju, ka tā nav galīga nepatiesība, bet tas nav arī skaidrākais ceļš uz īsto atbildi, proti, ka "vijole" un "vijole" ir divi nosaukumi vienam un tam pašam: stīgu instruments, kas tika izstrādāts 16. gadsimtā. gadsimta Eiropa un tiek spēlēta ar loku. Klasiskie mūziķi parasti atsaucas uz savu instrumentu kā vijoli, un lielākā daļa tautas spēlētāju to sauc par vijoli. Bet, ja īru vai Apalaču vijoļspēles spēlētājs izvēlas viņu saukt par vijoli par vijoli, neatkarīgi no tā, kā viņa to spēlē, viņa nekļūdīsies.

Vīna pasaulē franču vīnogu šķirne syrah ir vijole, bet širazs (kā zināms Austrālijā un citās Jaunās pasaules daļās) ir vijole. Tie ir divi vienas un tās pašas vīnogu nosaukumi, protams, tā sauktā starptautiskā šķirne, kas labi darbojas daudzviet pasaulē. Tāpat kā Itzhak Perlman spēlē Baha koncertu D -moll ar savu vijoli citā stilā nekā Liza Carroll spēlē "The Chicago Reel" uz viņas vijoles, Sīra un Širaza var būt ievērojami atšķirīgi vīna stili.

Abi stili ir apsveicami gan mūzikā, gan vīnā. Patiesībā esmu redzējis Perlmanu, kas spēlē klezmeru (vēl viens širaza mūzikas stils, kurā skan stīgu instruments), un, lai gan tas nav tas stils, ar kuru viņš ir pazīstams, kad tu esi labs, tu esi labs.


& quot

Mans tēvs ir vecāks, un viņš ilgojas pēc receptēm, ko sagatavojusi mana māte, kura tagad ir aizsaulē. Cepta cepšanas receptes variācija. Tā kā mana tēva atmiņa nav tik laba, es ceru, ka kāds šeit var novirzīt mani uz recepti vai sniegt norādes, lai palīdzētu pielāgot standarta recepti. Mana māte bija vienkārša pavāre. Es esmu nedaudz piedzīvojumu pilna, bet ne īpaši izsmalcināta.

Mans tētis atceras cepeti, kurā joprojām ir iekļauts kauls, jo viņš saprata, ka brīnišķīgā garša, kas izveidojās mērcē/kartupeļos, atspoguļoja smadzenes. Neviena vieta manā apkārtnē nevar nodrošināt cepeti ar neskartu kaulu. Bet es nesen redzēju Whole Foods, ka liellopa kāti var būt ar jauku lielu kaulu ar daudzām smadzenēm. Es iedomājos, ka to varētu iemest ar tradicionālāku gaļas griezumu, ko izmanto katliņā cepšanai, vai vienkārši izmantot? Domas? Vai arī tas ir pārāk daudz smadzeņu salīdzinājumā ar gaļu? Un, gatavojot ar smadzenēm, kad gatavošanas procesā es to atbrīvoju no kaula, lai tas varētu integrēties ar citiem komponentiem?

Tālāk mans mammas cepamais cepums bija diezgan improvizēts, un tas netika vārīts uz plīts virsmas un/vai nebija cepeškrāsnī gatavs, bet tika pagatavots uz elektriskās pannas sākotnējai cepšanai un pēc tam tika pārklāts lēnai gatavošanai. Domas? Mans tētis ir pārliecināts, ka man jāizmanto šī cepamā panna, bet man ir aizdomas, ka tas nav kritisks mainīgais.

Un visbeidzot, mans tēvs atceras, ka lietojis TONS salda sarkanvīna, kas tika samazināts. Tāpat kā vairāk nekā tradicionālā pudele. un tas veicināja neparastu gaļas virsmas melnošanos, kas būtībā bija pārklāta ar samērā lipīgu, saldu/pikantu vielu, kuru viņš mīlēja, īpaši kombinācijā ar smadzenēm un kartupeļiem.

Vai ir kādi norādījumi par smadzeņu iegūšanu/lietošanu manā cepetī? Un kādi griezumi?

Elektriskā panna - jā vai nē?

Vai ir kādi recepšu ieteikumi, kas ietver neprātīgi lielu vīna daudzumu?

Jāatzīst, ka bērnībā es nebiju šīs receptes cienītāja. Man tas ir nedaudz par treknu, tāpēc es centīšos noņemt vairāk tauku, kas atdalās. Bet zēns, kartupeļi bija patiesi garšīgi ar šīm smadzenēm, ja tas ir noslēpums.

Nekad netiek pievienots traki liels vīna daudzums, ja vien vīns nav ļoti specifisks un spēcīgas garšas pretstatā vispārējam pinot noir/merlot vai pinot grigio/sauvignon blanc. Pat saldāki vīni, bet vispārīgi vīni, piemēram, moscato/salds sarkans, būtu labi. Es daru Boeuf Bourguignon 6 ar veselu 750 ml pudeli, tikai lai to pielāgotu ar mazu liellopa buljonu vai pat vairāk vīna, ja tas nenosedz gaļu. Vispirms nepieciešama īslaicīga/3 minūšu vārīšanās, lai pēc vārīšanās stundām tā nebūtu rūgta.

Es savā Bourguignon var izmantot arī liellopa gaļas kātiņus, bet gaļu noņemot no kaula. Gaļu var atdalīt no saistaudiem un sagriezt līdz maziem koduma izmēriem, lai citā laikā izmantotu trauku, pēc tam sautējiet.

Noklikšķinot uz, šis komentārs tiks ieteikts citiem.

Novērtējiet ieguldījumu vīnā. Vienkārši ziņkārīgs. kādu vīnu jūs izmantojat savam Boeuf Bourguignon? Un kādu gaļu sagriež?

Un ja es tevi pareizi saprotu. vai jūs vienkārši iesakāt izmantot kauliņu no kātiem un izvairīties no gaļas šim ēdienam (vai katla cepetim)? Es to novērtēju. Vakar manas Whole Food vizītes laikā miesnieks arī labprāt izvairījās no apakšstilba gaļas, taču patika ideja to pievienot kaulu smadzenēm.

Arī es nekad iepriekš neesmu gatavojis Beouf Bourguignon, taču, skatoties uz to, man ir aizdomas, ka mans tētis iedomājās, ka cepetis ir cepamais cepums ar BB ietekmi.

Boeuf Bourguignon tiek saukts šādā veidā, pateicoties vietējiem resursiem, kas ir & quot; vache charolaise & quot; (Šarolē liellopi), un pinot noir tipa bordo vīnam. Tomēr ir piemēroti arī citi liellopu gaļas veidi un līdzīgi sarkanvīni.
https://en.wikipedia.org/wiki/Charola.
Lai pagatavotu burguinjonu, jums ir nepieciešama vairāk informācijas nekā zemāk, tāpēc padomājiet par labu ASV liellopu gaļas cepeti ar akcentu uz vīnu, nevis krājumu, iekšpusē nav citu dārzeņu, izņemot sīpolu burkānus mirepoix, biezu speķi, kas sagriezts speķa sloksnēs, un gaļu sagriež super lielā kubiņā, un tu esi iekšā.

Vīnam:
Zīmolam nav nozīmes, dažādās vietās, kur es dzīvoju, dažādi veikali un dažādi zīmoli. No šodienas mana izvēle būtu 1.5L Gallo ģimenes vīna dārzi, kas ir sātīgi bordo, jo tas ir labs un pieejams lēti manā vietējā veikalā, vidēji par USD 4/750 ml, mūsdienās par 6,99 USD par magnum pudeli. Gallo Pinot noir ir arī labs, bet reti sastopams un dārgāks, ja tiek atrasts, piemēram, 6 USD par 750 ml. Tomēr es dzeru sarkanvīnu diezgan bieži, un mans mīļākais dzēriens ir Merlot, kura Gallo regulāri ir no 3-4 USD par 750 ml. Ir arī citi sarkani pinot noir un merlot, ļoti labi un lēti Trader 's Joe vai Fiesta vai citos veikalos, kas nav īstie lielie ieroči, piemēram, walmart/kroger/safeway utt. tāpēc meklējiet šos. Nav & quot. Genevieve Texas & quot un no & quot; Oak Leaf & quot; noteikti, jums vienkārši jāizmēģina daži, pirms zināt, no kā izvairīties.
Mans padoms ir pārbaudīt garšu jebkuram Merlot (Bordo) vai Pinot noir (Burgundija) zem 5 USD par 750 ml, varbūt nedaudz vairāk, ja dzīvojat dārgā apgabalā, piemēram, SF vai NYC, un izlemiet, kurš jums patīk vislabāk, un izmantojiet to. Atgriežoties Francijas Provansā, es izmantoju Shiraz/Syrah tipa vīnu, jo tā ir labākā vietējā izvēle (Ronas ieleja) līdzvērtīgā dienvidu & quot; Liellopa Daube Provansā & quot ;.
Jūtieties brīvi izmantot saldo sarkano, ja vēlaties saldu garšu, vai vienkārši pievienojiet niedru cukuru, cepot pannā savu mirepoix (sīpolus/burkānus). Izvairieties no Cabernet Sauvignon, pārāk daudz tanīna ar rūgtuma risku un nav pietiekami spēcīgs.

Gaļai:
Oficiālais FR liellopa gaļas iegriezums parasti ir sautēta gaļa bez kauliem & quot; paleron/macreuse & quot; (zema/lēna sautēšana), bet arī & quot; découvertes & quot; Tas netiek tulkots kā labi zināma iepakota ASV un kviešu gaļas gaļa, bet drīzāk liellopa gaļas čaks.
http://www.foodsubs.com/MeatBeefChuck.
Tas, ko izmantoju, manā veikalā ir apzīmēts kā "Liellopa plecu cepetis". 8 cilvēkiem-3 līdz 4 mārciņas gaļas, līdzvērtīgs mārciņas šķidrums ar vismaz pusi vīna, pēc tam "brun de veau non lié" (teļa buljonā bez cietes/biezinātāja). Es izmantoju tikai vīnu, bez liellopu gaļas buljona un tilpumu, lai pārklātu, piemēram, sautējumā, apmēram 3/4 no 1,5 litru magnuma. Ja tiek dota iespēja, izmantojiet venisonu/briedi, mežacūku vai vienkārši cūkgaļas plecu/mucu.

ASV ir gandrīz neiespējami atrast īstu "brun de veau", bet, ja jūs varat atrast liellopa kaulus, kas ir līdzvērtīgi pirkstiem, nekas neliedz jums pievienot dažus šķidrumā. Vislabāk būtu liellopa kājas, bet liellopa kātiņus ir viegli atrast, un smadzeņu garša ir tik laba. Tomēr es izņemu gaļu no kātiņa un izmantoju citam piemērotākam ēdienam, mazākās sloksnēs (piemēram, sautētā, nevis maisāmā strogonofā), atšķirībā no lieliem liellopu gaļas kubiņiem burguignonam. Ēdienu gatavošanai nepieciešami viendabīgi izmēri un līdzīgi gaļas muskuļi. Francijā viņi pat varētu izmantot liellopu vaigu (& quot; Joue de boeuf en daube & quot), jūs to atradīsit Dienvidamerikas veikalos ASV.


& quot

Mans tēvs ir vecāks, un viņš ilgojas pēc receptēm, ko sagatavojusi mana māte, kura tagad ir aizsaulē. Cepta cepšanas receptes variācija. Tā kā mana tēva atmiņa nav tik laba, es ceru, ka kāds šeit var novirzīt mani uz recepti vai sniegt norādes, lai palīdzētu pielāgot standarta recepti. Mana māte bija vienkārša pavāre. Es esmu nedaudz piedzīvojumu pilna, bet ne īpaši izsmalcināta.

Mans tētis atceras cepeti, kurā joprojām ir iekļauts kauls, jo viņš saprata, ka brīnišķīgā garša, kas izveidojās mērcē/kartupeļos, atspoguļoja smadzenes. Neviena vieta manā apkārtnē nevar nodrošināt cepeti ar neskartu kaulu. Bet es nesen redzēju Whole Foods, ka liellopa kāti var būt ar jauku lielu kaulu ar daudzām smadzenēm. Es iedomājos, ka to varētu iemest ar tradicionālāku gaļas griezumu, ko izmanto katliņā cepšanai, vai vienkārši izmantot? Domas? Vai arī tas ir pārāk daudz smadzeņu salīdzinājumā ar gaļu? Un, gatavojot ar smadzenēm, kad gatavošanas procesā es to atbrīvoju no kaula, lai tas varētu integrēties ar citiem komponentiem?

Tālāk mans mammas cepamais cepums bija diezgan improvizēts, un tas netika vārīts uz plīts virsmas un/vai nebija cepeškrāsnī, bet tika pagatavots uz elektriskās pannas sākotnējai cepšanai un pēc tam tika pārklāts lēnai gatavošanai. Domas? Mans tētis ir pārliecināts, ka man jāizmanto šī cepamā panna, bet man ir aizdomas, ka tas nav kritisks mainīgais.

Un visbeidzot, mans tēvs atceras, ka lietojis TONS salda sarkanvīna, kas tika samazināts. Tāpat kā vairāk nekā tradicionālā pudele. un tas veicināja neparastu gaļas virsmas melnošanos, kas būtībā bija pārklāta ar samērā lipīgu, saldu/pikantu vielu, kuru viņš mīlēja, īpaši kombinācijā ar smadzenēm un kartupeļiem.

Vai ir kādi norādījumi par smadzeņu iegūšanu/lietošanu manā cepetī? Un kādi griezumi?

Elektriskā panna - jā vai nē?

Vai ir kādi recepšu ieteikumi, kas ietver neprātīgi lielu vīna daudzumu?

Jāatzīst, ka bērnībā es nebiju šīs receptes cienītāja. Man tas ir nedaudz par treknu, tāpēc es centīšos noņemt vairāk tauku, kas atdalās. Bet zēns, kartupeļi bija patiesi garšīgi ar šīm smadzenēm, ja tas ir noslēpums.

Nekad netiek pievienots traki liels vīna daudzums, ja vien vīns nav ļoti specifisks un spēcīgas garšas pretstatā vispārējam pinot noir/merlot vai pinot grigio/sauvignon blanc. Pat saldāki vīni, bet vispārīgi vīni, piemēram, moscato/salds sarkans, būtu labi. Es daru Boeuf Bourguignon 6 ar veselu 750 ml pudeli, tikai lai to pielāgotu ar mazu liellopa buljonu vai pat vairāk vīna, ja tas nenosedz gaļu. Vispirms nepieciešama īslaicīga/3 minūšu vārīšanās, lai pēc vārīšanās stundām tā nebūtu rūgta.

Es savā Bourguignon var izmantot arī liellopa gaļas kātiņus, bet gaļu noņemot no kaula. Gaļu var atdalīt no saistaudiem un sagriezt līdz maziem koduma izmēriem, lai citā laikā izmantotu trauku, pēc tam sautējiet.

Noklikšķinot uz, šis komentārs tiks ieteikts citiem.

Novērtējiet ieguldījumu vīnā. Vienkārši ziņkārīgs. kādu vīnu jūs izmantojat savam Boeuf Bourguignon? Un kādu gaļu sagriež?

Un ja es tevi pareizi saprotu. vai jūs vienkārši iesakāt izmantot kauliņu no kātiem un izvairīties no gaļas šim ēdienam (vai katla cepetim)? Es to novērtēju. Vakar manas Whole Food vizītes laikā miesnieks arī labprāt izvairījās no apakšstilba gaļas, taču patika ideja to pievienot kaulu smadzenēm.

Arī es nekad iepriekš neesmu gatavojis Beouf Bourguignon, taču, skatoties uz to, man ir aizdomas, ka mans tētis iedomājās, ka cepetis ir cepamais cepums ar BB ietekmi.

Boeuf Bourguignon tiek saukts šādā veidā, pateicoties vietējiem resursiem, kas ir & quot; vache charolaise & quot; (Šarolē liellopi), un pinot noir tipa bordo vīnam. Tomēr ir piemēroti arī citi liellopu gaļas veidi un līdzīgi sarkanvīni.
https://en.wikipedia.org/wiki/Charola.
Lai pagatavotu burguinjonu, jums ir nepieciešama vairāk informācijas nekā zemāk, tāpēc padomājiet par labu ASV liellopu gaļas cepeti ar akcentu uz vīnu, nevis krājumu, iekšpusē nav citu dārzeņu, izņemot sīpolu burkānus mirepoix, biezu speķi, kas sagriezts speķa sloksnēs, un gaļu sagriež super lielā kubiņā, un tu esi iekšā.

Vīnam:
Zīmolam nav nozīmes, dažādās vietās, kur es dzīvoju, dažādi veikali un dažādi zīmoli. No šodienas mana izvēle būtu 1.5L Gallo ģimenes vīna dārzi, kas ir sātīgi bordo, jo tas ir labs un pieejams lēti manā vietējā veikalā, vidēji par USD 4/750 ml, mūsdienās par 6,99 USD par magnum pudeli. Gallo Pinot noir ir arī labs, bet reti sastopams un dārgāks, ja tiek atrasts, piemēram, 6 USD par 750 ml. Tomēr es dzeru sarkanvīnu diezgan bieži, un mans mīļākais dzēriens ir Merlot, kura Gallo regulāri ir no 3-4 USD par 750 ml. Ir arī citi sarkani pinot noir un merlot, ļoti labi un lēti Trader 's Joe vai Fiesta vai citos veikalos, kas nav īstie lielie ieroči, piemēram, walmart/kroger/safeway utt. tāpēc meklējiet šos. Nav & quot. Genevieve Texas & quot un no & quot; Oak Leaf & quot; noteikti, jums vienkārši jāizmēģina daži, pirms zināt, no kā izvairīties.
Mans padoms ir pārbaudīt garšu jebkuram Merlot (Bordo) vai Pinot noir (Burgundija) zem 5 USD par 750 ml, varbūt nedaudz vairāk, ja dzīvojat dārgā apgabalā, piemēram, SF vai NYC, un izlemiet, kurš jums patīk vislabāk, un izmantojiet to. Atgriežoties Francijas Provansā, es izmantoju Shiraz/Syrah tipa vīnu, jo tā ir labākā vietējā izvēle (Ronas ieleja) līdzvērtīgā dienvidu & quot; Liellopa Daube Provansā & quot ;.
Jūtieties brīvi izmantot saldo sarkano, ja vēlaties saldu garšu, vai vienkārši pievienojiet niedru cukuru, cepot pannā savu mirepoix (sīpolus/burkānus). Izvairieties no Cabernet Sauvignon, pārāk daudz tanīna ar rūgtuma risku un nav pietiekami spēcīgs.

Gaļai:
Oficiālais FR liellopa gaļas iegriezums parasti ir sautēta gaļa bez kauliem & quot; paleron/macreuse & quot; (zema/lēna sautēšana), bet arī & quot; découvertes & quot; Tas netiek tulkots kā labi zināma iepakota ASV un kviešu gaļas gaļa, bet drīzāk liellopa gaļas čaks.
http://www.foodsubs.com/MeatBeefChuck.
Tas, ko izmantoju, manā veikalā ir apzīmēts kā "Liellopa plecu cepetis". 8 cilvēkiem-3 līdz 4 mārciņas gaļas, līdzvērtīgs mārciņas šķidrums ar vismaz pusi vīna, pēc tam "brun de veau non lié" (teļa buljonā bez cietes/biezinātāja). Es izmantoju tikai vīnu, bez liellopu gaļas buljona un tilpumu, lai pārklātu, piemēram, sautējumā, apmēram 3/4 no 1,5 litru magnuma. Ja tiek dota iespēja, izmantojiet venisonu/briedi, mežacūku vai vienkārši cūkgaļas plecu/mucu.

ASV ir gandrīz neiespējami atrast īstu "brun de veau", bet, ja jūs varat atrast liellopa kaulus, kas ir līdzvērtīgi pirkstiem, nekas neliedz jums pievienot dažus šķidrumā. Vislabāk būtu liellopa kājas, bet liellopa kātiņus ir viegli atrast, un smadzeņu garša ir tik laba. Tomēr es izņemu gaļu no kātiņa un izmantoju citam piemērotākam ēdienam, mazākās sloksnēs (piemēram, sautētā, nevis maisāmā strogonofā), atšķirībā no lieliem liellopu gaļas kubiņiem burguignonam. Ēdienu gatavošanai nepieciešami viendabīgi izmēri un līdzīgi gaļas muskuļi. Francijā viņi pat varētu izmantot liellopu vaigu (& quot; Joue de boeuf en daube & quot), jūs to atradīsit Dienvidamerikas veikalos ASV.


& quot

Mans tēvs ir vecāks, un viņš ilgojas pēc receptēm, ko sagatavojusi mana māte, kura tagad ir aizsaulē. Cepta cepšanas receptes variācija. Tā kā mana tēva atmiņa nav tik laba, es ceru, ka kāds šeit var novirzīt mani uz recepti vai sniegt norādes, lai palīdzētu pielāgot standarta recepti. Mana māte bija vienkārša pavāre. Es esmu nedaudz piedzīvojumu pilna, bet ne īpaši izsmalcināta.

Mans tētis atceras cepeti, kurā joprojām ir iekļauts kauls, jo viņš saprata, ka brīnišķīgā garša, kas izveidojās mērcē/kartupeļos, atspoguļoja smadzenes. Neviena vieta manā apkārtnē nevar nodrošināt cepeti ar neskartu kaulu. Bet es nesen redzēju Whole Foods, ka liellopa kāti var būt ar jauku lielu kaulu ar daudzām smadzenēm. Es iedomājos, ka to varētu iemest ar tradicionālāku gaļas griezumu, ko izmanto katliņā cepšanai, vai vienkārši izmantot? Domas? Vai arī tas ir pārāk daudz smadzeņu salīdzinājumā ar gaļu? Un, gatavojot ar smadzenēm, kad gatavošanas procesā es to atbrīvoju no kaula, lai tas varētu integrēties ar citiem komponentiem?

Tālāk mans mammas cepamais cepums bija diezgan improvizēts, un tas netika vārīts uz plīts virsmas un/vai nebija cepeškrāsnī, bet tika pagatavots uz elektriskās pannas sākotnējai cepšanai un pēc tam tika pārklāts lēnai gatavošanai. Domas? Mans tētis ir pārliecināts, ka man jāizmanto šī cepamā panna, bet man ir aizdomas, ka tas nav kritisks mainīgais.

Un visbeidzot, mans tēvs atceras, ka lietojis TONS salda sarkanvīna, kas tika samazināts. Tāpat kā vairāk nekā tradicionālā pudele. un tas veicināja neparastu gaļas virsmas melnošanos, kas būtībā bija pārklāta ar samērā lipīgu, saldu/pikantu vielu, kuru viņš mīlēja, īpaši kombinācijā ar smadzenēm un kartupeļiem.

Vai ir kādi norādījumi par smadzeņu iegūšanu/lietošanu manā cepetī? Un kādi griezumi?

Elektriskā panna - jā vai nē?

Vai ir kādi recepšu ieteikumi, kas ietver neprātīgi lielu vīna daudzumu?

Jāatzīst, ka bērnībā es nebiju šīs receptes cienītāja. Man tas ir nedaudz par treknu, tāpēc es centīšos noņemt vairāk tauku, kas atdalās. Bet zēns, kartupeļi bija patiesi garšīgi ar šīm smadzenēm, ja tas ir noslēpums.

Nekad netiek pievienots traki liels vīna daudzums, ja vien vīns nav ļoti specifisks un spēcīgas garšas pretstatā vispārējam pinot noir/merlot vai pinot grigio/sauvignon blanc. Pat saldāki vīni, bet vispārīgi vīni, piemēram, moscato/salds sarkans, būtu labi. Es daru Boeuf Bourguignon 6 ar veselu 750 ml pudeli, tikai lai to pielāgotu ar mazu liellopa buljonu vai pat vairāk vīna, ja tas nenosedz gaļu. Vispirms nepieciešama īslaicīga/3 minūšu vārīšanās, lai pēc vārīšanās stundām tā nebūtu rūgta.

Es savā Bourguignon var izmantot arī liellopa gaļas kātiņus, bet gaļu noņemot no kaula. Gaļu var atdalīt no saistaudiem un sagriezt līdz maziem koduma izmēriem, lai citā laikā izmantotu trauku, pēc tam sautējiet.

Noklikšķinot uz, šis komentārs tiks ieteikts citiem.

Novērtējiet ieguldījumu vīnā. Vienkārši ziņkārīgs. kādu vīnu jūs izmantojat savam Boeuf Bourguignon? Un kādu gaļu sagriež?

Un ja es tevi pareizi saprotu. vai jūs vienkārši iesakāt izmantot kauliņu no kātiem un izvairīties no gaļas šim ēdienam (vai katla cepetim)? Es to novērtēju. Vakar manas Whole Food vizītes laikā miesnieks arī labprāt izvairījās no apakšstilba gaļas, taču patika ideja to pievienot kaulu smadzenēm.

Arī es nekad iepriekš neesmu gatavojis Beouf Bourguignon, taču, skatoties uz to, man ir aizdomas, ka mans tētis iedomājās, ka cepetis ir cepamais cepums ar BB ietekmi.

Boeuf Bourguignon tiek saukts šādā veidā, pateicoties vietējiem resursiem, kas ir & quot; vache charolaise & quot; (Šarolē liellopi), un pinot noir tipa bordo vīnam. Tomēr ir piemēroti arī citi liellopu gaļas veidi un līdzīgi sarkanvīni.
https://en.wikipedia.org/wiki/Charola.
Lai pagatavotu burguinjonu, jums ir nepieciešama vairāk informācijas nekā zemāk, tāpēc padomājiet par labu ASV liellopu gaļas cepeti ar akcentu uz vīnu, nevis krājumu, iekšpusē nav citu dārzeņu, izņemot sīpolu burkānus mirepoix, biezu speķi, kas sagriezts speķa sloksnēs, un gaļu sagriež super lielā kubiņā, un tu esi iekšā.

Vīnam:
Zīmolam nav nozīmes, dažādās vietās, kur es dzīvoju, dažādi veikali un dažādi zīmoli. No šodienas mana izvēle būtu 1.5L Gallo ģimenes vīna dārzi, kas ir sātīgi bordo, jo tas ir labs un pieejams lēti manā vietējā veikalā, vidēji par USD 4/750 ml, mūsdienās par 6,99 USD par magnum pudeli. Gallo Pinot noir ir arī labs, bet reti sastopams un dārgāks, ja tiek atrasts, piemēram, 6 USD par 750 ml. Tomēr es dzeru sarkanvīnu diezgan bieži, un mans mīļākais dzēriens ir Merlot, kura Gallo regulāri ir no 3-4 USD par 750 ml. Ir arī citi sarkani pinot noir un merlot, ļoti labi un lēti Trader 's Joe vai Fiesta vai citos veikalos, kas nav īstie lielie ieroči, piemēram, walmart/kroger/safeway utt. tāpēc meklējiet šos. Nav & quot. Genevieve Texas & quot un no & quot; Oak Leaf & quot; noteikti, jums vienkārši jāizmēģina daži, pirms zināt, no kā izvairīties.
Mans padoms ir pārbaudīt garšu jebkuram Merlot (Bordo) vai Pinot noir (Burgundija) zem 5 USD par 750 ml, varbūt nedaudz vairāk, ja dzīvojat dārgā apgabalā, piemēram, SF vai NYC, un izlemiet, kurš jums patīk vislabāk, un izmantojiet to. Atgriežoties Francijas Provansā, es izmantoju Shiraz/Syrah tipa vīnu, jo tā ir labākā vietējā izvēle (Ronas ieleja) līdzvērtīgā dienvidu & quot; Liellopa Daube Provansā & quot ;.
Jūtieties brīvi izmantot saldo sarkano, ja vēlaties saldu garšu, vai vienkārši pievienojiet niedru cukuru, cepot pannā savu mirepoix (sīpolus/burkānus). Izvairieties no Cabernet Sauvignon, pārāk daudz tanīna ar rūgtuma risku un nav pietiekami spēcīgs.

Gaļai:
Oficiālais FR liellopa gaļas iegriezums parasti ir sautēta gaļa bez kauliem & quot; paleron/macreuse & quot; (zema/lēna sautēšana), bet arī & quot; découvertes & quot; Tas netiek tulkots kā labi zināma iepakota ASV un kviešu gaļas gaļa, bet drīzāk liellopa gaļas čaks.
http://www.foodsubs.com/MeatBeefChuck.
Tas, ko izmantoju, manā veikalā ir apzīmēts kā "Liellopa plecu cepetis". 8 cilvēkiem-3 līdz 4 mārciņas gaļas, līdzvērtīgs mārciņas šķidrums ar vismaz pusi vīna, pēc tam "brun de veau non lié" (teļa buljonā bez cietes/biezinātāja). Es izmantoju tikai vīnu, bez liellopu gaļas buljona un tilpumu, lai pārklātu, piemēram, sautējumā, apmēram 3/4 no 1,5 litru magnuma. Ja tiek dota iespēja, izmantojiet venisonu/briedi, mežacūku vai vienkārši cūkgaļas plecu/mucu.

ASV ir gandrīz neiespējami atrast īstu "brun de veau", bet, ja jūs varat atrast liellopa kaulus, kas ir līdzvērtīgi pirkstiem, nekas neliedz jums pievienot dažus šķidrumā. Vislabāk būtu liellopa kājas, bet liellopa kātiņus ir viegli atrast, un smadzeņu garša ir tik laba. Tomēr es izņemu gaļu no kātiņa un izmantoju citam piemērotākam ēdienam, mazākās sloksnēs (piemēram, sautētā, nevis maisāmā strogonofā), atšķirībā no lieliem liellopu gaļas kubiņiem burguignonam. Ēdienu gatavošanai nepieciešami viendabīgi izmēri un līdzīgi gaļas muskuļi. Francijā viņi pat varētu izmantot liellopu vaigu (& quot; Joue de boeuf en daube & quot), jūs to atradīsit Dienvidamerikas veikalos ASV.


& quot

Mans tēvs ir vecāks, un viņš ilgojas pēc receptēm, ko sagatavojusi mana māte, kura tagad ir aizsaulē. Cepta cepšanas receptes variācija. Tā kā mana tēva atmiņa nav tik laba, es ceru, ka kāds šeit var novirzīt mani uz recepti vai sniegt norādes, lai palīdzētu pielāgot standarta recepti. Mana māte bija vienkārša pavāre. Es esmu nedaudz piedzīvojumu pilna, bet ne īpaši izsmalcināta.

Mans tētis atceras cepeti, kurā joprojām ir iekļauts kauls, jo viņš saprata, ka brīnišķīgā garša, kas izveidojās mērcē/kartupeļos, atspoguļoja smadzenes. Neviena vieta manā apkārtnē nevar nodrošināt cepeti ar neskartu kaulu. Bet es nesen redzēju Whole Foods, ka liellopa kāti var būt ar jauku lielu kaulu ar daudzām smadzenēm. Es iedomājos, ka to varētu iemest ar tradicionālāku gaļas griezumu, ko izmanto katliņā cepšanai, vai vienkārši izmantot? Domas? Vai arī tas ir pārāk daudz smadzeņu salīdzinājumā ar gaļu? Un, gatavojot ar smadzenēm, kad gatavošanas procesā es to atbrīvoju no kaula, lai tas varētu integrēties ar citiem komponentiem?

Tālāk mans mammas cepamais cepums bija diezgan improvizēts, un tas netika vārīts uz plīts virsmas un/vai nebija cepeškrāsnī, bet tika pagatavots uz elektriskās pannas sākotnējai cepšanai un pēc tam tika pārklāts lēnai gatavošanai. Domas? Mans tētis ir pārliecināts, ka man jāizmanto šī cepamā panna, bet man ir aizdomas, ka tas nav kritisks mainīgais.

Un visbeidzot, mans tēvs atceras, ka lietojis TONS salda sarkanvīna, kas tika samazināts. Tāpat kā vairāk nekā tradicionālā pudele. un tas veicināja neparastu gaļas virsmas melnošanos, kas būtībā bija pārklāta ar samērā lipīgu, saldu/pikantu vielu, kuru viņš mīlēja, īpaši kombinācijā ar smadzenēm un kartupeļiem.

Vai ir kādi norādījumi par smadzeņu iegūšanu/lietošanu manā cepetī? Un kādi griezumi?

Elektriskā panna - jā vai nē?

Vai ir kādi recepšu ieteikumi, kas ietver neprātīgi lielu vīna daudzumu?

Jāatzīst, ka bērnībā es nebiju šīs receptes cienītāja. Man tas ir nedaudz par treknu, tāpēc es centīšos noņemt vairāk tauku, kas atdalās. Bet zēns, kartupeļi bija patiesi garšīgi ar šīm smadzenēm, ja tas ir noslēpums.

Nekad netiek pievienots traki liels vīna daudzums, ja vien vīns nav ļoti specifisks un spēcīgas garšas pretstatā vispārējam pinot noir/merlot vai pinot grigio/sauvignon blanc. Pat saldāki vīni, bet vispārīgi vīni, piemēram, moscato/salds sarkans, būtu labi. Es daru Boeuf Bourguignon 6 ar veselu 750 ml pudeli, tikai lai to pielāgotu ar mazu liellopa buljonu vai pat vairāk vīna, ja tas nenosedz gaļu. Vispirms nepieciešama īslaicīga/3 minūšu vārīšanās, lai pēc vārīšanās stundām tā nebūtu rūgta.

Es savā Bourguignon var izmantot arī liellopa gaļas kātiņus, bet gaļu noņemot no kaula. Gaļu var atdalīt no saistaudiem un sagriezt līdz maziem koduma izmēriem, lai citā laikā izmantotu trauku, pēc tam sautējiet.

Noklikšķinot uz, šis komentārs tiks ieteikts citiem.

Novērtējiet ieguldījumu vīnā. Vienkārši ziņkārīgs. kādu vīnu jūs izmantojat savam Boeuf Bourguignon? Un kādu gaļu sagriež?

Un ja es tevi pareizi saprotu. vai jūs vienkārši iesakāt izmantot kauliņu no kātiem un izvairīties no gaļas šim ēdienam (vai katla cepetim)? Es to novērtēju. Vakar manas Whole Food vizītes laikā miesnieks arī labprāt izvairījās no apakšstilba gaļas, taču patika ideja to pievienot kaulu smadzenēm.

Arī es nekad iepriekš neesmu gatavojis Beouf Bourguignon, taču, skatoties uz to, man ir aizdomas, ka mans tētis iedomājās, ka cepetis ir cepamais cepums ar BB ietekmi.

Boeuf Bourguignon tiek saukts šādā veidā, pateicoties vietējiem resursiem, kas ir & quot; vache charolaise & quot; (Šarolē liellopi), un pinot noir tipa bordo vīnam. Tomēr ir piemēroti arī citi liellopu gaļas veidi un līdzīgi sarkanvīni.
https://en.wikipedia.org/wiki/Charola.
Lai pagatavotu burguinjonu, jums ir nepieciešama vairāk informācijas nekā zemāk, tāpēc padomājiet par labu ASV liellopu gaļas cepeti ar akcentu uz vīnu, nevis krājumu, iekšpusē nav citu dārzeņu, izņemot sīpolu burkānus mirepoix, biezu speķi, kas sagriezts speķa sloksnēs, un gaļu sagriež super lielā kubiņā, un tu esi iekšā.

Vīnam:
Zīmolam nav nozīmes, dažādās vietās, kur es dzīvoju, dažādi veikali un dažādi zīmoli. No šodienas mana izvēle būtu 1.5L Gallo ģimenes vīna dārzi, kas ir sātīgi bordo, jo tas ir labs un pieejams lēti manā vietējā veikalā, vidēji par USD 4/750 ml, mūsdienās par 6,99 USD par magnum pudeli. Gallo Pinot noir ir arī labs, bet reti sastopams un dārgāks, ja tiek atrasts, piemēram, 6 USD par 750 ml. Tomēr es dzeru sarkanvīnu diezgan bieži, un mans mīļākais dzēriens ir Merlot, kura Gallo regulāri ir no 3-4 USD par 750 ml. Ir arī citi sarkani pinot noir un merlot, ļoti labi un lēti Trader 's Joe vai Fiesta vai citos veikalos, kas nav īstie lielie ieroči, piemēram, walmart/kroger/safeway utt. tāpēc meklējiet šos. Nav & quot. Genevieve Texas & quot un no & quot; Oak Leaf & quot; noteikti, jums vienkārši jāizmēģina daži, pirms zināt, no kā izvairīties.
Mans padoms ir pārbaudīt garšu jebkuram Merlot (Bordo) vai Pinot noir (Burgundija) zem 5 USD par 750 ml, varbūt nedaudz vairāk, ja dzīvojat dārgā apgabalā, piemēram, SF vai NYC, un izlemiet, kurš jums patīk vislabāk, un izmantojiet to. Atgriežoties Francijas Provansā, es izmantoju Shiraz/Syrah tipa vīnu, jo tā ir labākā vietējā izvēle (Ronas ieleja) līdzvērtīgā dienvidu & quot; Liellopa Daube Provansā & quot ;.
Jūtieties brīvi izmantot saldo sarkano, ja vēlaties saldu garšu, vai vienkārši pievienojiet niedru cukuru, cepot pannā savu mirepoix (sīpolus/burkānus). Izvairieties no Cabernet Sauvignon, pārāk daudz tanīna ar rūgtuma risku un nav pietiekami spēcīgs.

Gaļai:
Oficiālais FR liellopa gaļas iegriezums parasti ir sautēta gaļa bez kauliem & quot; paleron/macreuse & quot; (zema/lēna sautēšana), bet arī & quot; découvertes & quot; Tas netiek tulkots kā labi zināma iepakota ASV un kviešu gaļas gaļa, bet drīzāk liellopa gaļas čaks.
http://www.foodsubs.com/MeatBeefChuck.
Tas, ko izmantoju, manā veikalā ir apzīmēts kā "Liellopa plecu cepetis". 8 cilvēkiem-3 līdz 4 mārciņas gaļas, līdzvērtīgs mārciņas šķidrums ar vismaz pusi vīna, pēc tam "brun de veau non lié" (teļa buljonā bez cietes/biezinātāja). Es izmantoju tikai vīnu, bez liellopu gaļas buljona un tilpumu, lai pārklātu, piemēram, sautējumā, apmēram 3/4 no 1,5 litru magnuma. Ja tiek dota iespēja, izmantojiet venisonu/briedi, mežacūku vai vienkārši cūkgaļas plecu/mucu.

ASV ir gandrīz neiespējami atrast īstu "brun de veau", bet, ja jūs varat atrast liellopa kaulus, kas ir līdzvērtīgi pirkstiem, nekas neliedz jums pievienot dažus šķidrumā. Vislabāk būtu liellopa kājas, bet liellopa kātiņus ir viegli atrast, un smadzeņu garša ir tik laba. Tomēr es izņemu gaļu no kātiņa un izmantoju citam piemērotākam ēdienam, mazākās sloksnēs (piemēram, sautētā, nevis maisāmā strogonofā), atšķirībā no lieliem liellopu gaļas kubiņiem burguignonam. Ēdienu gatavošanai nepieciešami viendabīgi izmēri un līdzīgi gaļas muskuļi. Francijā viņi pat varētu izmantot liellopu vaigu (& quot; Joue de boeuf en daube & quot), jūs to atradīsit Dienvidamerikas veikalos ASV.


& quot

Mans tēvs ir vecāks, un viņš ilgojas pēc receptēm, ko sagatavojusi mana māte, kura tagad ir aizsaulē. Cepta cepšanas receptes variācija. Tā kā mana tēva atmiņa nav tik laba, es ceru, ka kāds šeit var novirzīt mani uz recepti vai sniegt norādes, lai palīdzētu pielāgot standarta recepti. Mana māte bija vienkārša pavāre. Es esmu nedaudz piedzīvojumu pilna, bet ne īpaši izsmalcināta.

Mans tētis atceras cepeti, kurā joprojām ir iekļauts kauls, jo viņš saprata, ka brīnišķīgā garša, kas izveidojās mērcē/kartupeļos, atspoguļoja smadzenes. Neviena vieta manā apkārtnē nevar nodrošināt cepeti ar neskartu kaulu. Bet es nesen redzēju Whole Foods, ka liellopa kāti var būt ar jauku lielu kaulu ar daudzām smadzenēm. Es domāju, ka šo gabalu varētu iemest ar tradicionālāku gaļas griezumu, ko izmanto katliņā cepšanai, vai vienkārši izmantot? Domas? Vai arī tas ir pārāk daudz smadzeņu salīdzinājumā ar gaļu? And when cooking with marrow, when during the cooking process do I release it from the bone so it can integrate with the other components?

Next, my Mom's "pot roast" was fairly improvised, and was not cooked on the stove top and/or finished in the oven, but was cooked in an electric frying pan for initial searing and then was covered for slow cooking. Domas? My Dad is fixated that I need to use this frying pan, but I suspect that isn't a critical variable.

And finally, my father recalls using TONS of sweet red wine, that was reduced down. Like a more than a traditional bottle. and this contributed to an unusual blackening of the meat surface, essentially coated with a relatively sticky, sweet/savory substance that he loved, particularly in combination with the marrow and the potatoes.

Any pointers on getting/using marrow in my roast? And which cuts?

Electric frying pan - yeah or nay?

Any recipe recommendations that include a crazy high amount of wine added?

I have to admit, that I was not a fan of this recipe as a child. A little too fatty for me, so I will try to remove more of the fat that separates out. But boy, the potatoes were truly delicious with that marrow, if that is the secret.

There is never a crazy high amount of wine added, unless the wine is very specific and strong tasting as opposed to a generic pinot noir/merlot or pinot grigio/sauvignon blanc. Even sweeter wines but generic wines such as moscato/sweet red would be ok. I do Boeuf Bourguignon for 6 with a whole 750ml bottle, only to be adjusted with little beef stock or even more wine if not covering the meat. Need a short/3mn boil first to not make it bitter after simmering hours.

I may also use beef shanks in my Bourguignon, but with the meat removed from the bone. The meat can be separated from the connective tissue and cut to small bite sizes to be used for a sear-then-braise dish at another time.

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Appreciate the input on wine. Just curious. what wine do you use for your Boeuf Bourguignon? And what meat cut?

And if I understand you correctly. you just suggest using the bone out of the shanks, and avoiding the meat for this dish (or for pot roast)? I appreciate this. During my visit to Whole Food yesterday, the butcher also favored avoiding the shank meat, but did like the idea of adding it for the marrow.

I have never made Beouf Bourguignon before either, but looking at it, I suspect my Dad's imagined Pot Roast is kind of Pot Roast with a BB influence.

The Boeuf Bourguignon is called that way because of the local resources which are "la vache charolaise" (Charolais cattle), and the pinot noir type of wine from burgundy. However, other beef types and similar red wines are also suitable.
https://en.wikipedia.org/wiki/Charola.
You'd need more info than below for making a bourguignon, so just think good ol' US beef pot roast with accent on wine and not stock, no other veggies inside than onion carrots mirepoix, thick bacon cut in lardon strips, and meat cut into super big cube, and you're in.

For the wine:
The brand does not matter, different places I've lived in, different stores and different brands. As of today, my choice would be the 1.5L Gallo family vineyards hearty burgundy as it is good and available cheap at my local store averaging less than $4/750ml, $6.99 a magnum bottle these days. The Gallo Pinot noir is also good but rare and more expensive when found, such as $6 for 750ml. However, I drink red wine quite often and my favorite to drink is Merlot, which the Gallo is regularly between $3-4 for 750ml. There are other red pinot noir and merlot, very good and cheap at Trader's Joe or Fiesta or other stores that are not the real big guns like walmart/kroger/safeway etc . so look for these. No "Ste. Genevieve Texas" and no "Oak Leaf" for sure, you just have to try a few before you know which to avoid.
My advice is to test taste any Merlot (Bordeaux) or Pinot noir (Burgundy) under $5 for 750ml, maybe a little more if you live in expensive area like SF or NYC, and decide which you like best and use it. When back in Provence France, I use Shiraz/Syrah type wine because it is the local best choice (Rhone Valley) in equivalent southern "Beef Daube Provençale".
Feel free to use sweet red if you want sweet taste or simply add cane sugar when pan frying your mirepoix (onions/carrots). Avoid Cabernet Sauvignon, too much tanin with bitterness risks, and not strong enough.

For the meat:
The official FR beef cut is usually boneless stew meat "paleron/macreuse" (low/slow braise), but also "côtes découvertes", "gîte à la noix" (shorter stirfry/med-rare)". This does not translate to well known packaged US "stew meat", rather Beef Chuck for braising.
http://www.foodsubs.com/MeatBeefChuck.
The one I use is labeled "Beef Shoulder Roast" at my store. For 8 people, 3 to 4 pounds meat, equivalent pounds-to-pints liquid with minimum half of wine, then "fond brun de veau non lié" (veal stock no starch/thickener). I use only wine, no beef stock, and volume to cover like in stew, about 3/4 of a 1.5L magnum. If given the opportunity use venisson/deer, wild boar or simply pork shoulder/butt.

It is nearly impossible to find real "fond brun de veau" in the US but if you can find beef bones equivalent to knuckles, nothing prevents you to add some in the liquid. The best would be beef feet, but beef shanks are easy to find and the marrow tastes so good. However, I remove the meat from the shank and use it for another more suitable dish, in smaller strips (such as in braised-not-stirfry strogonoff), as opposed to large oversized cubes of beef for the bourguignon. The cooking needs homogeneous size and similar meat muscle. In France, they might even use beef cheek ("Joue de boeuf en daube"), you find it in South American stores in the US.


"Pot roast" with marrow - advice?

My father is older, and he longs for recipes made by my mother, who is now passed away. A variation on the pot roast recipe. Since my father's memory is not so good, I am hoping someone here can direct me to a recipe or give me pointers to help adapt a standard recipe. My mother was a basic cook. I'm a little more adventurous, but not very fancy.

What my Dad remembers is a roast with the bone still included, as he realized the wonderful flavor that developed in the sauce/potatoes reflected the marrow. No place in my area can provide a roast with the bone intact. But I did recently see at Whole Foods that beef shanks can come with a nice large bone with a lot of marrow. I thought I could throw that cut in with a more traditional meat cut used for a pot roast, or just use ?2-3 beef shanks with generous meet surrounding the bone as the "roast"? Domas? Or is that too much marrow relative to meat? And when cooking with marrow, when during the cooking process do I release it from the bone so it can integrate with the other components?

Next, my Mom's "pot roast" was fairly improvised, and was not cooked on the stove top and/or finished in the oven, but was cooked in an electric frying pan for initial searing and then was covered for slow cooking. Domas? My Dad is fixated that I need to use this frying pan, but I suspect that isn't a critical variable.

And finally, my father recalls using TONS of sweet red wine, that was reduced down. Like a more than a traditional bottle. and this contributed to an unusual blackening of the meat surface, essentially coated with a relatively sticky, sweet/savory substance that he loved, particularly in combination with the marrow and the potatoes.

Any pointers on getting/using marrow in my roast? And which cuts?

Electric frying pan - yeah or nay?

Any recipe recommendations that include a crazy high amount of wine added?

I have to admit, that I was not a fan of this recipe as a child. A little too fatty for me, so I will try to remove more of the fat that separates out. But boy, the potatoes were truly delicious with that marrow, if that is the secret.

There is never a crazy high amount of wine added, unless the wine is very specific and strong tasting as opposed to a generic pinot noir/merlot or pinot grigio/sauvignon blanc. Even sweeter wines but generic wines such as moscato/sweet red would be ok. I do Boeuf Bourguignon for 6 with a whole 750ml bottle, only to be adjusted with little beef stock or even more wine if not covering the meat. Need a short/3mn boil first to not make it bitter after simmering hours.

I may also use beef shanks in my Bourguignon, but with the meat removed from the bone. The meat can be separated from the connective tissue and cut to small bite sizes to be used for a sear-then-braise dish at another time.

Clicking the will recommend this comment to others.

Appreciate the input on wine. Just curious. what wine do you use for your Boeuf Bourguignon? And what meat cut?

And if I understand you correctly. you just suggest using the bone out of the shanks, and avoiding the meat for this dish (or for pot roast)? I appreciate this. During my visit to Whole Food yesterday, the butcher also favored avoiding the shank meat, but did like the idea of adding it for the marrow.

I have never made Beouf Bourguignon before either, but looking at it, I suspect my Dad's imagined Pot Roast is kind of Pot Roast with a BB influence.

The Boeuf Bourguignon is called that way because of the local resources which are "la vache charolaise" (Charolais cattle), and the pinot noir type of wine from burgundy. However, other beef types and similar red wines are also suitable.
https://en.wikipedia.org/wiki/Charola.
You'd need more info than below for making a bourguignon, so just think good ol' US beef pot roast with accent on wine and not stock, no other veggies inside than onion carrots mirepoix, thick bacon cut in lardon strips, and meat cut into super big cube, and you're in.

For the wine:
The brand does not matter, different places I've lived in, different stores and different brands. As of today, my choice would be the 1.5L Gallo family vineyards hearty burgundy as it is good and available cheap at my local store averaging less than $4/750ml, $6.99 a magnum bottle these days. The Gallo Pinot noir is also good but rare and more expensive when found, such as $6 for 750ml. However, I drink red wine quite often and my favorite to drink is Merlot, which the Gallo is regularly between $3-4 for 750ml. There are other red pinot noir and merlot, very good and cheap at Trader's Joe or Fiesta or other stores that are not the real big guns like walmart/kroger/safeway etc . so look for these. No "Ste. Genevieve Texas" and no "Oak Leaf" for sure, you just have to try a few before you know which to avoid.
My advice is to test taste any Merlot (Bordeaux) or Pinot noir (Burgundy) under $5 for 750ml, maybe a little more if you live in expensive area like SF or NYC, and decide which you like best and use it. When back in Provence France, I use Shiraz/Syrah type wine because it is the local best choice (Rhone Valley) in equivalent southern "Beef Daube Provençale".
Feel free to use sweet red if you want sweet taste or simply add cane sugar when pan frying your mirepoix (onions/carrots). Avoid Cabernet Sauvignon, too much tanin with bitterness risks, and not strong enough.

For the meat:
The official FR beef cut is usually boneless stew meat "paleron/macreuse" (low/slow braise), but also "côtes découvertes", "gîte à la noix" (shorter stirfry/med-rare)". This does not translate to well known packaged US "stew meat", rather Beef Chuck for braising.
http://www.foodsubs.com/MeatBeefChuck.
The one I use is labeled "Beef Shoulder Roast" at my store. For 8 people, 3 to 4 pounds meat, equivalent pounds-to-pints liquid with minimum half of wine, then "fond brun de veau non lié" (veal stock no starch/thickener). I use only wine, no beef stock, and volume to cover like in stew, about 3/4 of a 1.5L magnum. If given the opportunity use venisson/deer, wild boar or simply pork shoulder/butt.

It is nearly impossible to find real "fond brun de veau" in the US but if you can find beef bones equivalent to knuckles, nothing prevents you to add some in the liquid. The best would be beef feet, but beef shanks are easy to find and the marrow tastes so good. However, I remove the meat from the shank and use it for another more suitable dish, in smaller strips (such as in braised-not-stirfry strogonoff), as opposed to large oversized cubes of beef for the bourguignon. The cooking needs homogeneous size and similar meat muscle. In France, they might even use beef cheek ("Joue de boeuf en daube"), you find it in South American stores in the US.


"Pot roast" with marrow - advice?

My father is older, and he longs for recipes made by my mother, who is now passed away. A variation on the pot roast recipe. Since my father's memory is not so good, I am hoping someone here can direct me to a recipe or give me pointers to help adapt a standard recipe. My mother was a basic cook. I'm a little more adventurous, but not very fancy.

What my Dad remembers is a roast with the bone still included, as he realized the wonderful flavor that developed in the sauce/potatoes reflected the marrow. No place in my area can provide a roast with the bone intact. But I did recently see at Whole Foods that beef shanks can come with a nice large bone with a lot of marrow. I thought I could throw that cut in with a more traditional meat cut used for a pot roast, or just use ?2-3 beef shanks with generous meet surrounding the bone as the "roast"? Domas? Or is that too much marrow relative to meat? And when cooking with marrow, when during the cooking process do I release it from the bone so it can integrate with the other components?

Next, my Mom's "pot roast" was fairly improvised, and was not cooked on the stove top and/or finished in the oven, but was cooked in an electric frying pan for initial searing and then was covered for slow cooking. Domas? My Dad is fixated that I need to use this frying pan, but I suspect that isn't a critical variable.

And finally, my father recalls using TONS of sweet red wine, that was reduced down. Like a more than a traditional bottle. and this contributed to an unusual blackening of the meat surface, essentially coated with a relatively sticky, sweet/savory substance that he loved, particularly in combination with the marrow and the potatoes.

Any pointers on getting/using marrow in my roast? And which cuts?

Electric frying pan - yeah or nay?

Any recipe recommendations that include a crazy high amount of wine added?

I have to admit, that I was not a fan of this recipe as a child. A little too fatty for me, so I will try to remove more of the fat that separates out. But boy, the potatoes were truly delicious with that marrow, if that is the secret.

There is never a crazy high amount of wine added, unless the wine is very specific and strong tasting as opposed to a generic pinot noir/merlot or pinot grigio/sauvignon blanc. Even sweeter wines but generic wines such as moscato/sweet red would be ok. I do Boeuf Bourguignon for 6 with a whole 750ml bottle, only to be adjusted with little beef stock or even more wine if not covering the meat. Need a short/3mn boil first to not make it bitter after simmering hours.

I may also use beef shanks in my Bourguignon, but with the meat removed from the bone. The meat can be separated from the connective tissue and cut to small bite sizes to be used for a sear-then-braise dish at another time.

Clicking the will recommend this comment to others.

Appreciate the input on wine. Just curious. what wine do you use for your Boeuf Bourguignon? And what meat cut?

And if I understand you correctly. you just suggest using the bone out of the shanks, and avoiding the meat for this dish (or for pot roast)? I appreciate this. During my visit to Whole Food yesterday, the butcher also favored avoiding the shank meat, but did like the idea of adding it for the marrow.

I have never made Beouf Bourguignon before either, but looking at it, I suspect my Dad's imagined Pot Roast is kind of Pot Roast with a BB influence.

The Boeuf Bourguignon is called that way because of the local resources which are "la vache charolaise" (Charolais cattle), and the pinot noir type of wine from burgundy. However, other beef types and similar red wines are also suitable.
https://en.wikipedia.org/wiki/Charola.
You'd need more info than below for making a bourguignon, so just think good ol' US beef pot roast with accent on wine and not stock, no other veggies inside than onion carrots mirepoix, thick bacon cut in lardon strips, and meat cut into super big cube, and you're in.

For the wine:
The brand does not matter, different places I've lived in, different stores and different brands. As of today, my choice would be the 1.5L Gallo family vineyards hearty burgundy as it is good and available cheap at my local store averaging less than $4/750ml, $6.99 a magnum bottle these days. The Gallo Pinot noir is also good but rare and more expensive when found, such as $6 for 750ml. However, I drink red wine quite often and my favorite to drink is Merlot, which the Gallo is regularly between $3-4 for 750ml. There are other red pinot noir and merlot, very good and cheap at Trader's Joe or Fiesta or other stores that are not the real big guns like walmart/kroger/safeway etc . so look for these. No "Ste. Genevieve Texas" and no "Oak Leaf" for sure, you just have to try a few before you know which to avoid.
My advice is to test taste any Merlot (Bordeaux) or Pinot noir (Burgundy) under $5 for 750ml, maybe a little more if you live in expensive area like SF or NYC, and decide which you like best and use it. When back in Provence France, I use Shiraz/Syrah type wine because it is the local best choice (Rhone Valley) in equivalent southern "Beef Daube Provençale".
Feel free to use sweet red if you want sweet taste or simply add cane sugar when pan frying your mirepoix (onions/carrots). Avoid Cabernet Sauvignon, too much tanin with bitterness risks, and not strong enough.

For the meat:
The official FR beef cut is usually boneless stew meat "paleron/macreuse" (low/slow braise), but also "côtes découvertes", "gîte à la noix" (shorter stirfry/med-rare)". This does not translate to well known packaged US "stew meat", rather Beef Chuck for braising.
http://www.foodsubs.com/MeatBeefChuck.
The one I use is labeled "Beef Shoulder Roast" at my store. For 8 people, 3 to 4 pounds meat, equivalent pounds-to-pints liquid with minimum half of wine, then "fond brun de veau non lié" (veal stock no starch/thickener). I use only wine, no beef stock, and volume to cover like in stew, about 3/4 of a 1.5L magnum. If given the opportunity use venisson/deer, wild boar or simply pork shoulder/butt.

It is nearly impossible to find real "fond brun de veau" in the US but if you can find beef bones equivalent to knuckles, nothing prevents you to add some in the liquid. The best would be beef feet, but beef shanks are easy to find and the marrow tastes so good. However, I remove the meat from the shank and use it for another more suitable dish, in smaller strips (such as in braised-not-stirfry strogonoff), as opposed to large oversized cubes of beef for the bourguignon. The cooking needs homogeneous size and similar meat muscle. In France, they might even use beef cheek ("Joue de boeuf en daube"), you find it in South American stores in the US.


"Pot roast" with marrow - advice?

My father is older, and he longs for recipes made by my mother, who is now passed away. A variation on the pot roast recipe. Since my father's memory is not so good, I am hoping someone here can direct me to a recipe or give me pointers to help adapt a standard recipe. My mother was a basic cook. I'm a little more adventurous, but not very fancy.

What my Dad remembers is a roast with the bone still included, as he realized the wonderful flavor that developed in the sauce/potatoes reflected the marrow. No place in my area can provide a roast with the bone intact. But I did recently see at Whole Foods that beef shanks can come with a nice large bone with a lot of marrow. I thought I could throw that cut in with a more traditional meat cut used for a pot roast, or just use ?2-3 beef shanks with generous meet surrounding the bone as the "roast"? Domas? Or is that too much marrow relative to meat? And when cooking with marrow, when during the cooking process do I release it from the bone so it can integrate with the other components?

Next, my Mom's "pot roast" was fairly improvised, and was not cooked on the stove top and/or finished in the oven, but was cooked in an electric frying pan for initial searing and then was covered for slow cooking. Domas? My Dad is fixated that I need to use this frying pan, but I suspect that isn't a critical variable.

And finally, my father recalls using TONS of sweet red wine, that was reduced down. Like a more than a traditional bottle. and this contributed to an unusual blackening of the meat surface, essentially coated with a relatively sticky, sweet/savory substance that he loved, particularly in combination with the marrow and the potatoes.

Any pointers on getting/using marrow in my roast? And which cuts?

Electric frying pan - yeah or nay?

Any recipe recommendations that include a crazy high amount of wine added?

I have to admit, that I was not a fan of this recipe as a child. A little too fatty for me, so I will try to remove more of the fat that separates out. But boy, the potatoes were truly delicious with that marrow, if that is the secret.

There is never a crazy high amount of wine added, unless the wine is very specific and strong tasting as opposed to a generic pinot noir/merlot or pinot grigio/sauvignon blanc. Even sweeter wines but generic wines such as moscato/sweet red would be ok. I do Boeuf Bourguignon for 6 with a whole 750ml bottle, only to be adjusted with little beef stock or even more wine if not covering the meat. Need a short/3mn boil first to not make it bitter after simmering hours.

I may also use beef shanks in my Bourguignon, but with the meat removed from the bone. The meat can be separated from the connective tissue and cut to small bite sizes to be used for a sear-then-braise dish at another time.

Clicking the will recommend this comment to others.

Appreciate the input on wine. Just curious. what wine do you use for your Boeuf Bourguignon? And what meat cut?

And if I understand you correctly. you just suggest using the bone out of the shanks, and avoiding the meat for this dish (or for pot roast)? I appreciate this. During my visit to Whole Food yesterday, the butcher also favored avoiding the shank meat, but did like the idea of adding it for the marrow.

I have never made Beouf Bourguignon before either, but looking at it, I suspect my Dad's imagined Pot Roast is kind of Pot Roast with a BB influence.

The Boeuf Bourguignon is called that way because of the local resources which are "la vache charolaise" (Charolais cattle), and the pinot noir type of wine from burgundy. However, other beef types and similar red wines are also suitable.
https://en.wikipedia.org/wiki/Charola.
You'd need more info than below for making a bourguignon, so just think good ol' US beef pot roast with accent on wine and not stock, no other veggies inside than onion carrots mirepoix, thick bacon cut in lardon strips, and meat cut into super big cube, and you're in.

For the wine:
The brand does not matter, different places I've lived in, different stores and different brands. As of today, my choice would be the 1.5L Gallo family vineyards hearty burgundy as it is good and available cheap at my local store averaging less than $4/750ml, $6.99 a magnum bottle these days. The Gallo Pinot noir is also good but rare and more expensive when found, such as $6 for 750ml. However, I drink red wine quite often and my favorite to drink is Merlot, which the Gallo is regularly between $3-4 for 750ml. There are other red pinot noir and merlot, very good and cheap at Trader's Joe or Fiesta or other stores that are not the real big guns like walmart/kroger/safeway etc . so look for these. No "Ste. Genevieve Texas" and no "Oak Leaf" for sure, you just have to try a few before you know which to avoid.
My advice is to test taste any Merlot (Bordeaux) or Pinot noir (Burgundy) under $5 for 750ml, maybe a little more if you live in expensive area like SF or NYC, and decide which you like best and use it. When back in Provence France, I use Shiraz/Syrah type wine because it is the local best choice (Rhone Valley) in equivalent southern "Beef Daube Provençale".
Feel free to use sweet red if you want sweet taste or simply add cane sugar when pan frying your mirepoix (onions/carrots). Avoid Cabernet Sauvignon, too much tanin with bitterness risks, and not strong enough.

For the meat:
The official FR beef cut is usually boneless stew meat "paleron/macreuse" (low/slow braise), but also "côtes découvertes", "gîte à la noix" (shorter stirfry/med-rare)". This does not translate to well known packaged US "stew meat", rather Beef Chuck for braising.
http://www.foodsubs.com/MeatBeefChuck.
The one I use is labeled "Beef Shoulder Roast" at my store. For 8 people, 3 to 4 pounds meat, equivalent pounds-to-pints liquid with minimum half of wine, then "fond brun de veau non lié" (veal stock no starch/thickener). I use only wine, no beef stock, and volume to cover like in stew, about 3/4 of a 1.5L magnum. If given the opportunity use venisson/deer, wild boar or simply pork shoulder/butt.

It is nearly impossible to find real "fond brun de veau" in the US but if you can find beef bones equivalent to knuckles, nothing prevents you to add some in the liquid. The best would be beef feet, but beef shanks are easy to find and the marrow tastes so good. However, I remove the meat from the shank and use it for another more suitable dish, in smaller strips (such as in braised-not-stirfry strogonoff), as opposed to large oversized cubes of beef for the bourguignon. The cooking needs homogeneous size and similar meat muscle. In France, they might even use beef cheek ("Joue de boeuf en daube"), you find it in South American stores in the US.


"Pot roast" with marrow - advice?

My father is older, and he longs for recipes made by my mother, who is now passed away. A variation on the pot roast recipe. Since my father's memory is not so good, I am hoping someone here can direct me to a recipe or give me pointers to help adapt a standard recipe. My mother was a basic cook. I'm a little more adventurous, but not very fancy.

What my Dad remembers is a roast with the bone still included, as he realized the wonderful flavor that developed in the sauce/potatoes reflected the marrow. No place in my area can provide a roast with the bone intact. But I did recently see at Whole Foods that beef shanks can come with a nice large bone with a lot of marrow. I thought I could throw that cut in with a more traditional meat cut used for a pot roast, or just use ?2-3 beef shanks with generous meet surrounding the bone as the "roast"? Domas? Or is that too much marrow relative to meat? And when cooking with marrow, when during the cooking process do I release it from the bone so it can integrate with the other components?

Next, my Mom's "pot roast" was fairly improvised, and was not cooked on the stove top and/or finished in the oven, but was cooked in an electric frying pan for initial searing and then was covered for slow cooking. Domas? My Dad is fixated that I need to use this frying pan, but I suspect that isn't a critical variable.

And finally, my father recalls using TONS of sweet red wine, that was reduced down. Like a more than a traditional bottle. and this contributed to an unusual blackening of the meat surface, essentially coated with a relatively sticky, sweet/savory substance that he loved, particularly in combination with the marrow and the potatoes.

Any pointers on getting/using marrow in my roast? And which cuts?

Electric frying pan - yeah or nay?

Any recipe recommendations that include a crazy high amount of wine added?

I have to admit, that I was not a fan of this recipe as a child. A little too fatty for me, so I will try to remove more of the fat that separates out. But boy, the potatoes were truly delicious with that marrow, if that is the secret.

There is never a crazy high amount of wine added, unless the wine is very specific and strong tasting as opposed to a generic pinot noir/merlot or pinot grigio/sauvignon blanc. Even sweeter wines but generic wines such as moscato/sweet red would be ok. I do Boeuf Bourguignon for 6 with a whole 750ml bottle, only to be adjusted with little beef stock or even more wine if not covering the meat. Need a short/3mn boil first to not make it bitter after simmering hours.

I may also use beef shanks in my Bourguignon, but with the meat removed from the bone. The meat can be separated from the connective tissue and cut to small bite sizes to be used for a sear-then-braise dish at another time.

Clicking the will recommend this comment to others.

Appreciate the input on wine. Just curious. what wine do you use for your Boeuf Bourguignon? And what meat cut?

And if I understand you correctly. you just suggest using the bone out of the shanks, and avoiding the meat for this dish (or for pot roast)? I appreciate this. During my visit to Whole Food yesterday, the butcher also favored avoiding the shank meat, but did like the idea of adding it for the marrow.

I have never made Beouf Bourguignon before either, but looking at it, I suspect my Dad's imagined Pot Roast is kind of Pot Roast with a BB influence.

The Boeuf Bourguignon is called that way because of the local resources which are "la vache charolaise" (Charolais cattle), and the pinot noir type of wine from burgundy. However, other beef types and similar red wines are also suitable.
https://en.wikipedia.org/wiki/Charola.
You'd need more info than below for making a bourguignon, so just think good ol' US beef pot roast with accent on wine and not stock, no other veggies inside than onion carrots mirepoix, thick bacon cut in lardon strips, and meat cut into super big cube, and you're in.

For the wine:
The brand does not matter, different places I've lived in, different stores and different brands. As of today, my choice would be the 1.5L Gallo family vineyards hearty burgundy as it is good and available cheap at my local store averaging less than $4/750ml, $6.99 a magnum bottle these days. The Gallo Pinot noir is also good but rare and more expensive when found, such as $6 for 750ml. However, I drink red wine quite often and my favorite to drink is Merlot, which the Gallo is regularly between $3-4 for 750ml. There are other red pinot noir and merlot, very good and cheap at Trader's Joe or Fiesta or other stores that are not the real big guns like walmart/kroger/safeway etc . so look for these. No "Ste. Genevieve Texas" and no "Oak Leaf" for sure, you just have to try a few before you know which to avoid.
My advice is to test taste any Merlot (Bordeaux) or Pinot noir (Burgundy) under $5 for 750ml, maybe a little more if you live in expensive area like SF or NYC, and decide which you like best and use it. When back in Provence France, I use Shiraz/Syrah type wine because it is the local best choice (Rhone Valley) in equivalent southern "Beef Daube Provençale".
Feel free to use sweet red if you want sweet taste or simply add cane sugar when pan frying your mirepoix (onions/carrots). Avoid Cabernet Sauvignon, too much tanin with bitterness risks, and not strong enough.

For the meat:
The official FR beef cut is usually boneless stew meat "paleron/macreuse" (low/slow braise), but also "côtes découvertes", "gîte à la noix" (shorter stirfry/med-rare)". This does not translate to well known packaged US "stew meat", rather Beef Chuck for braising.
http://www.foodsubs.com/MeatBeefChuck.
The one I use is labeled "Beef Shoulder Roast" at my store. For 8 people, 3 to 4 pounds meat, equivalent pounds-to-pints liquid with minimum half of wine, then "fond brun de veau non lié" (veal stock no starch/thickener). I use only wine, no beef stock, and volume to cover like in stew, about 3/4 of a 1.5L magnum. If given the opportunity use venisson/deer, wild boar or simply pork shoulder/butt.

It is nearly impossible to find real "fond brun de veau" in the US but if you can find beef bones equivalent to knuckles, nothing prevents you to add some in the liquid. The best would be beef feet, but beef shanks are easy to find and the marrow tastes so good. However, I remove the meat from the shank and use it for another more suitable dish, in smaller strips (such as in braised-not-stirfry strogonoff), as opposed to large oversized cubes of beef for the bourguignon. The cooking needs homogeneous size and similar meat muscle. In France, they might even use beef cheek ("Joue de boeuf en daube"), you find it in South American stores in the US.


"Pot roast" with marrow - advice?

My father is older, and he longs for recipes made by my mother, who is now passed away. A variation on the pot roast recipe. Since my father's memory is not so good, I am hoping someone here can direct me to a recipe or give me pointers to help adapt a standard recipe. My mother was a basic cook. I'm a little more adventurous, but not very fancy.

What my Dad remembers is a roast with the bone still included, as he realized the wonderful flavor that developed in the sauce/potatoes reflected the marrow. No place in my area can provide a roast with the bone intact. But I did recently see at Whole Foods that beef shanks can come with a nice large bone with a lot of marrow. I thought I could throw that cut in with a more traditional meat cut used for a pot roast, or just use ?2-3 beef shanks with generous meet surrounding the bone as the "roast"? Domas? Or is that too much marrow relative to meat? And when cooking with marrow, when during the cooking process do I release it from the bone so it can integrate with the other components?

Next, my Mom's "pot roast" was fairly improvised, and was not cooked on the stove top and/or finished in the oven, but was cooked in an electric frying pan for initial searing and then was covered for slow cooking. Domas? My Dad is fixated that I need to use this frying pan, but I suspect that isn't a critical variable.

And finally, my father recalls using TONS of sweet red wine, that was reduced down. Like a more than a traditional bottle. and this contributed to an unusual blackening of the meat surface, essentially coated with a relatively sticky, sweet/savory substance that he loved, particularly in combination with the marrow and the potatoes.

Any pointers on getting/using marrow in my roast? And which cuts?

Electric frying pan - yeah or nay?

Any recipe recommendations that include a crazy high amount of wine added?

I have to admit, that I was not a fan of this recipe as a child. A little too fatty for me, so I will try to remove more of the fat that separates out. But boy, the potatoes were truly delicious with that marrow, if that is the secret.

There is never a crazy high amount of wine added, unless the wine is very specific and strong tasting as opposed to a generic pinot noir/merlot or pinot grigio/sauvignon blanc. Even sweeter wines but generic wines such as moscato/sweet red would be ok. I do Boeuf Bourguignon for 6 with a whole 750ml bottle, only to be adjusted with little beef stock or even more wine if not covering the meat. Need a short/3mn boil first to not make it bitter after simmering hours.

I may also use beef shanks in my Bourguignon, but with the meat removed from the bone. The meat can be separated from the connective tissue and cut to small bite sizes to be used for a sear-then-braise dish at another time.

Clicking the will recommend this comment to others.

Appreciate the input on wine. Just curious. what wine do you use for your Boeuf Bourguignon? And what meat cut?

And if I understand you correctly. you just suggest using the bone out of the shanks, and avoiding the meat for this dish (or for pot roast)? I appreciate this. During my visit to Whole Food yesterday, the butcher also favored avoiding the shank meat, but did like the idea of adding it for the marrow.

I have never made Beouf Bourguignon before either, but looking at it, I suspect my Dad's imagined Pot Roast is kind of Pot Roast with a BB influence.

The Boeuf Bourguignon is called that way because of the local resources which are "la vache charolaise" (Charolais cattle), and the pinot noir type of wine from burgundy. However, other beef types and similar red wines are also suitable.
https://en.wikipedia.org/wiki/Charola.
You'd need more info than below for making a bourguignon, so just think good ol' US beef pot roast with accent on wine and not stock, no other veggies inside than onion carrots mirepoix, thick bacon cut in lardon strips, and meat cut into super big cube, and you're in.

For the wine:
The brand does not matter, different places I've lived in, different stores and different brands. As of today, my choice would be the 1.5L Gallo family vineyards hearty burgundy as it is good and available cheap at my local store averaging less than $4/750ml, $6.99 a magnum bottle these days. The Gallo Pinot noir is also good but rare and more expensive when found, such as $6 for 750ml. However, I drink red wine quite often and my favorite to drink is Merlot, which the Gallo is regularly between $3-4 for 750ml. There are other red pinot noir and merlot, very good and cheap at Trader's Joe or Fiesta or other stores that are not the real big guns like walmart/kroger/safeway etc . so look for these. No "Ste. Genevieve Texas" and no "Oak Leaf" for sure, you just have to try a few before you know which to avoid.
My advice is to test taste any Merlot (Bordeaux) or Pinot noir (Burgundy) under $5 for 750ml, maybe a little more if you live in expensive area like SF or NYC, and decide which you like best and use it. When back in Provence France, I use Shiraz/Syrah type wine because it is the local best choice (Rhone Valley) in equivalent southern "Beef Daube Provençale".
Feel free to use sweet red if you want sweet taste or simply add cane sugar when pan frying your mirepoix (onions/carrots). Avoid Cabernet Sauvignon, too much tanin with bitterness risks, and not strong enough.

For the meat:
The official FR beef cut is usually boneless stew meat "paleron/macreuse" (low/slow braise), but also "côtes découvertes", "gîte à la noix" (shorter stirfry/med-rare)". This does not translate to well known packaged US "stew meat", rather Beef Chuck for braising.
http://www.foodsubs.com/MeatBeefChuck.
The one I use is labeled "Beef Shoulder Roast" at my store. For 8 people, 3 to 4 pounds meat, equivalent pounds-to-pints liquid with minimum half of wine, then "fond brun de veau non lié" (veal stock no starch/thickener). I use only wine, no beef stock, and volume to cover like in stew, about 3/4 of a 1.5L magnum. If given the opportunity use venisson/deer, wild boar or simply pork shoulder/butt.

It is nearly impossible to find real "fond brun de veau" in the US but if you can find beef bones equivalent to knuckles, nothing prevents you to add some in the liquid. The best would be beef feet, but beef shanks are easy to find and the marrow tastes so good. However, I remove the meat from the shank and use it for another more suitable dish, in smaller strips (such as in braised-not-stirfry strogonoff), as opposed to large oversized cubes of beef for the bourguignon. The cooking needs homogeneous size and similar meat muscle. In France, they might even use beef cheek ("Joue de boeuf en daube"), you find it in South American stores in the US.


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