Beef Burgundy

[Piobaire]

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?

 

[Manton]

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.

 

[Concordia]

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-glacÃ

-- just chicken stock and, of course, a lot of wine.

 

[Piobaire]

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?

 

[Concordia]

Originally Posted by Piobaire

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 sauteÃ

d in butter, among other things.

 

[GQgeek]

Originally Posted by Piobaire

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...

 

[Huntsman]

+1

 

[Piobaire]

Must..fight...increasing fixed overhead.

 

[cha31]

Originally Posted by Piobaire

Must..fight...increasing fixed overhead.

Good luck!