DerHusker
Babbling Farker
[FONT="]I’ve made this dish 4 times before and it is my go to dish as it is my wife’s favorite. We first tasted Boeuf Bourguignon while staying at a B & B in Carmel. They had a local restaurant bring in samples of their signature dishes. We enjoyed it very much so I tried to recreate it at home although my version is more of a stew compared to the original. I apologize in advance for the amount of pictures.[/FONT]
[FONT="](I you want the recipe you can find it in the link below:[/FONT]
[FONT="]http://www.bbq-brethren.com/forum/showthread.php?t=181499)[/FONT]
[FONT="]Here are most of the ingredients.[/FONT]
[FONT="][/FONT]
[FONT="]Chuck roast trimmed and cut into approximate 1” cubes.[/FONT]
[FONT="][/FONT]
[FONT="]Into a bowl with fresh ground salt and black pepper.[/FONT]
[FONT="][/FONT]
[FONT="]And now the bottle of Cabernet Sauvignon for a 2 hour bath.[/FONT]
[FONT="][/FONT]
[FONT="]While they were getting to know each other I prepped the veggies. First I peeled the pearl onions by blanching them first for 30 seconds.[/FONT]
[FONT="][/FONT]
[FONT="]Then I cut the root end off of each one[/FONT]
[FONT="][/FONT]
[FONT="]and pinched the top [/FONT]
[FONT="][/FONT]
[FONT="]to get the body to pop out.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Here’s most everything diced up for the pot.[/FONT]
[FONT="][/FONT]
[FONT="]I also cooked up 5 pieces of bacon and reserved the bacon (that I crumbled) and the grease for use later. After that I took out the meat and placed it on a bed of paper towels to dry a little.[/FONT]
[FONT="][/FONT]
[FONT="]I added some bacon grease to the pot and seared them in two batches to get a good sear on each piece.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]After this I put in the diced onion until they started to sweat.[/FONT]
[FONT="][/FONT]
[FONT="]Then a tbsp. of butter and 3 tbsp. of flour and stirred.[/FONT]
[FONT="][/FONT]
[FONT="]I then poured in the wine marinate to deglaze the pot.[/FONT]
[FONT="][/FONT]
[FONT="]I let that simmer of 10 minutes and it thickened up nicely.[/FONT]
[FONT="][/FONT]
[FONT="]Now I added the Bacon crumbles, garlic, carrots, celery and the beef.[/FONT]
[FONT="][/FONT]
[FONT="]Now 1 32 oz. carton of beef broth, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I placed this on the kamado and brought it to a boil.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Now I covered and moved over to the indirect side to simmer for 2 hours at 325 degrees.[/FONT]
[FONT="][/FONT]
[FONT="]After 90 minutes I add the potatoes.[/FONT]
[FONT="][/FONT]
[FONT="]After 2 hours I brown the shallots.[/FONT]
[FONT="] [/FONT]
[FONT="]And add them and the pearl onions, stir and simmer for another 15 minutes.[/FONT]
[FONT="][/FONT]
[FONT="]I then add the parsley, stir and simmer for another 15 minutes. I moved it over to my gasser so I could bake my biscuits.[/FONT]
[FONT="][/FONT]
[FONT="]Here are the biscuits in the kamado.[/FONT]
[FONT="][/FONT]
[FONT="]After 5 minutes I removed the lid.[/FONT]
[FONT="][/FONT]
[FONT="]The Boeuf Bourguignon is done and so are the biscuits.[/FONT]
[FONT="][/FONT]
[FONT="]Plated shots with a glass of Cabernet Sauvignon and some flowers as well as Flower from Bambi. (My wife’s idea).[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Superbe, Magnifque! :becky:[/FONT]
[FONT="](I you want the recipe you can find it in the link below:[/FONT]
[FONT="]http://www.bbq-brethren.com/forum/showthread.php?t=181499)[/FONT]
[FONT="]Here are most of the ingredients.[/FONT]
[FONT="][/FONT]
[FONT="]Chuck roast trimmed and cut into approximate 1” cubes.[/FONT]
[FONT="][/FONT]
[FONT="]Into a bowl with fresh ground salt and black pepper.[/FONT]
[FONT="][/FONT]
[FONT="]And now the bottle of Cabernet Sauvignon for a 2 hour bath.[/FONT]
[FONT="][/FONT]
[FONT="]While they were getting to know each other I prepped the veggies. First I peeled the pearl onions by blanching them first for 30 seconds.[/FONT]
[FONT="][/FONT]
[FONT="]Then I cut the root end off of each one[/FONT]
[FONT="][/FONT]
[FONT="]and pinched the top [/FONT]
[FONT="][/FONT]
[FONT="]to get the body to pop out.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Here’s most everything diced up for the pot.[/FONT]
[FONT="][/FONT]
[FONT="]I also cooked up 5 pieces of bacon and reserved the bacon (that I crumbled) and the grease for use later. After that I took out the meat and placed it on a bed of paper towels to dry a little.[/FONT]
[FONT="][/FONT]
[FONT="]I added some bacon grease to the pot and seared them in two batches to get a good sear on each piece.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]After this I put in the diced onion until they started to sweat.[/FONT]
[FONT="][/FONT]
[FONT="]Then a tbsp. of butter and 3 tbsp. of flour and stirred.[/FONT]
[FONT="][/FONT]
[FONT="]I then poured in the wine marinate to deglaze the pot.[/FONT]
[FONT="][/FONT]
[FONT="]I let that simmer of 10 minutes and it thickened up nicely.[/FONT]
[FONT="][/FONT]
[FONT="]Now I added the Bacon crumbles, garlic, carrots, celery and the beef.[/FONT]
[FONT="][/FONT]
[FONT="]Now 1 32 oz. carton of beef broth, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I placed this on the kamado and brought it to a boil.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Now I covered and moved over to the indirect side to simmer for 2 hours at 325 degrees.[/FONT]
[FONT="][/FONT]
[FONT="]After 90 minutes I add the potatoes.[/FONT]
[FONT="][/FONT]
[FONT="]After 2 hours I brown the shallots.[/FONT]
[FONT="] [/FONT]
[FONT="]And add them and the pearl onions, stir and simmer for another 15 minutes.[/FONT]
[FONT="][/FONT]
[FONT="]I then add the parsley, stir and simmer for another 15 minutes. I moved it over to my gasser so I could bake my biscuits.[/FONT]
[FONT="][/FONT]
[FONT="]Here are the biscuits in the kamado.[/FONT]
[FONT="][/FONT]
[FONT="]After 5 minutes I removed the lid.[/FONT]
[FONT="][/FONT]
[FONT="]The Boeuf Bourguignon is done and so are the biscuits.[/FONT]
[FONT="][/FONT]
[FONT="]Plated shots with a glass of Cabernet Sauvignon and some flowers as well as Flower from Bambi. (My wife’s idea).[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Superbe, Magnifque! :becky:[/FONT]
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