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Beef Burgundy

post #1 of 9
4/19/09 at 1:59pm
Thread Starter 
Okay, I know this next sentence is going to elicit comment. I bought a bottle of beef demi-glace at William Sonoma yesterday (had a gift card and coupon, so it was basically free). I bought it to make Beef Bourgogne next weekend, for Saturday dinner. I'm counting on my SF experts for a recipe that a novice can do, but is fairly traditional.

Also, last time I had it when dining out, it was served on egg noodles. What are your serving suggestions?
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post #2 of 9
4/19/09 at 2:04pm
Unless WS has vastly upgraded that stuff, I would not use it. It's basically sludgy salt.

In any event, I thought this dish uses stock and wine, not demi.
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post #3 of 9
4/19/09 at 2:07pm
http://www.cooksillustrated.com/reci...asp?docid=4808

When I want to go all out, this is what I do. It is not at all difficult-- just time-consuming.

It does not use demi-glacé-- just chicken stock and, of course, a lot of wine.
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post #4 of 9
4/19/09 at 2:14pm
Thread Starter 
I've got a couple of recipes, and they both called for demi. Thanks for the link Concordia. Members only Do you use bacon fat for your mushrooms?
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post #5 of 9
4/19/09 at 2:21pm
Quote:
Originally Posted by Piobaire View Post
Members only

Do you use bacon fat for your mushrooms?

Free trial. And there is always the library.

The main dish calls for salt pork, for which I generally use uncured bacon. The mushroom/onion addition is sauteéd in butter, among other things.
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post #6 of 9
4/19/09 at 2:27pm
Quote:
Originally Posted by Piobaire View Post
I've got a couple of recipes, and they both called for demi. Thanks for the link Concordia. Members only

Do you use bacon fat for your mushrooms?

it's worth a subscription imo. It's like $4 a month...
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post #7 of 9
4/19/09 at 4:28pm
+1
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post #8 of 9
4/19/09 at 4:35pm
Thread Starter 
Must..fight...increasing fixed overhead.
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post #9 of 9
4/19/09 at 5:36pm
Quote:
Originally Posted by Piobaire View Post
Must..fight...increasing fixed overhead.

Good luck!
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