Thursday, June 9, 2011

Boeuf Bourguignon - Revisted

So one of my first recipes was for Boeuf Bourguignon and it was one of the best dishes I've ever made. Could it be improved? Yes of course, everything can be improved! Make the dish as you do in the recipe, but let there be a bit more liquid. Take the entire pot and strain the liquid into a saucepan. Add some tomato paste to the saucepan and reduce the liquid until it coats the back of a spoon and has approached demi-glace territory. Add the meat and large vegetables back into the pan and let them heat back up. Add a cold tablespoon of butter to the sauce and take off heat. Stir it in and what you're left with is a thick, incredibly rich, luscious sauce that beats anything else. This is the best sauce for mashed potatoes ever...

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