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Syrah Seperti Biola, dan Shiraz Seperti Biola (Tetapi Kadang-kadang Tidak)

Syrah Seperti Biola, dan Shiraz Seperti Biola (Tetapi Kadang-kadang Tidak)


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Kedua-dua gaya ini dialu-alukan, dalam muzik dan juga wain

Michael Tercha / Chicago Tribune

Syrah di dalam botol mungkin disebut di label, atau mungkin shiraz, atau mungkin anggur sama sekali tidak disebutkan namanya. Di sini kita melihat wain berasaskan syrah dari Saint-Joseph di Perancis, dari kiri, negeri Washington dan Australia.

Sekiranya anda pernah bertanya apa perbezaan antara biola dan biola, anda mungkin mendapat tanggapan pithy: "Cara permainannya."

Saya rasa ini bukan kebenaran yang tidak benar, tetapi ini juga bukan jalan paling jelas untuk jawapan sebenar, iaitu "biola" dan "biola" adalah dua nama untuk perkara yang sama: instrumen rentetan yang dikembangkan pada 16 Eropah abad dan dimainkan dengan haluan. Pemuzik klasik biasanya menyebut instrumen mereka sebagai biola, dan kebanyakan pemain rakyat menyebutnya sebagai biola. Tetapi jika pemain biola Ireland atau Appalachian memilih untuk memanggilnya biola, tidak kira bagaimana dia memainkannya, dia tidak akan salah.

Di dunia anggur, syrah pelbagai anggur Perancis adalah biola, dan shiraz (seperti yang diketahui di Australia dan bahagian-bahagian lain di Dunia Baru) adalah masalah. Ini adalah dua nama untuk anggur yang sama, tentu saja, yang disebut varieti antarabangsa yang baik di banyak bahagian dunia. Sama seperti Itzhak Perlman memainkan Bach's Concerto di D Minor di biola dengan gaya yang berbeza daripada Liz Carroll memainkan "The Chicago Reel" pada biola, syrah dan shiraz boleh menjadi gaya anggur yang berbeza.

Kedua-dua gaya ini dialu-alukan, dalam muzik dan juga wain. Sebenarnya, saya telah melihat Perlman bermain klezmer (gaya muzik shiraz lain yang menampilkan instrumen rentetan membungkuk), dan walaupun bukan gaya dia terkenal, ketika anda baik, anda bagus.


& quotPot panggang & quot dengan sumsum - nasihat?

Ayah saya lebih tua, dan dia merindui resipi yang dibuat oleh ibu saya, yang kini meninggal dunia. Variasi resipi panggang periuk. Oleh kerana ingatan ayah saya tidak begitu baik, saya berharap seseorang di sini dapat mengarahkan saya ke resipi atau memberi saya petunjuk untuk membantu menyesuaikan resipi standard. Ibu saya adalah tukang masak asas. Saya sedikit lebih berani, tetapi tidak terlalu mewah.

Yang diingat oleh Ayah saya adalah panggang dengan tulang yang masih disertakan, kerana dia menyedari rasa indah yang tumbuh di dalam sos / kentang mencerminkan sumsum. Tidak ada tempat di kawasan saya yang dapat menyediakan panggang dengan tulang yang utuh. Tetapi saya baru-baru ini melihat di Whole Foods bahawa daging lembu boleh datang dengan tulang besar yang bagus dengan banyak sumsum. Saya fikir saya boleh membuang potongan itu dengan potongan daging yang lebih tradisional yang digunakan untuk memanggang periuk, atau hanya menggunakan? 2-3 lembu daging lembu dengan pertemuan murah hati di sekitar tulang sebagai & quot Pemikiran? Atau adakah sumsum terlalu banyak berbanding daging? Dan ketika memasak dengan sumsum, ketika semasa proses memasak adakah saya melepaskannya dari tulang sehingga dapat menyatu dengan komponen lain?

Seterusnya, & quot; panggang & amp; panggang & amp; amp; amp; amp; amp; amp; quot & quot; & amp; amp; amp; quot & quot; & amp; amp; & quot; & quot; roast & quot & quot; & # 39; & quot; saya & # 39; & # 39; & # 39; & # 39; s agak improvisasi, dan tidak dimasak di atas kompor dan / atau selesai di dalam ketuhar, tetapi dimasak dalam wajan elektrik untuk pembakaran awal dan kemudian ditutup untuk memasak perlahan. Pemikiran? Ayah saya yakin bahawa saya perlu menggunakan kuali ini, tetapi saya mengesyaki bahawa itu bukan pemboleh ubah kritikal.

Dan akhirnya, ayah saya ingat menggunakan TON wain merah manis, yang dikurangkan. Seperti lebih dari sekadar botol tradisional. dan ini menyumbang kepada penghitaman permukaan daging yang tidak biasa, pada dasarnya dilapisi dengan bahan yang agak melekit, manis / gurih yang disukainya, terutama dalam kombinasi dengan sumsum dan kentang.

Ada petunjuk untuk mendapatkan / menggunakan sumsum di panggang saya? Dan yang mana memotong?

Kuali menggoreng elektrik - ya atau tidak?

Apa-apa cadangan resipi yang merangkumi jumlah wain yang tinggi?

Saya harus mengakui, bahawa saya bukan peminat resipi ini semasa kecil. Sedikit terlalu berlemak untuk saya, jadi saya akan cuba membuang lebih banyak lemak yang berpisah. Tetapi anak lelaki, kentang benar-benar enak dengan sumsum itu, jika itulah rahsia.

Tidak pernah ada jumlah wain yang sangat tinggi, kecuali wainnya sangat spesifik dan terasa kuat berbanding dengan pinot noir / merlot atau pinot grigio / sauvignon blanc generik. Wain yang lebih manis tetapi wain generik seperti moscato / red sweet pasti baik. Saya buat Boeuf Bourguignon selama 6 dengan sebotol keseluruhan 750ml, hanya untuk disesuaikan dengan sedikit stok daging lembu atau lebih banyak wain jika tidak menutupi daging. Perlu mendidih pendek / 3mn terlebih dahulu agar tidak menjadi pahit selepas mendidih.

Saya juga boleh menggunakan daging lembu di Bourguignon saya, tetapi dengan daging yang dikeluarkan dari tulang. Daging boleh dipisahkan dari tisu penghubung dan dipotong menjadi ukuran gigitan kecil untuk digunakan untuk hidangan leper-kemudian-braise pada waktu yang lain.

Mengklik akan mengesyorkan komen ini kepada orang lain.

Hargai input wain. Hanya ingin tahu. wain apa yang anda gunakan untuk Boeuf Bourguignon anda? Dan potong daging apa?

Dan sekiranya saya memahami anda dengan betul. anda hanya mencadangkan menggunakan tulang dari cengkaman, dan mengelakkan daging untuk hidangan ini (atau untuk panggang periuk)? Saya hargai ini. Semasa lawatan saya ke Whole Food semalam, tukang daging juga memilih untuk mengelakkan daging shank, tetapi menyukai idea untuk menambahkannya ke sumsum.

Saya tidak pernah membuat Beouf Bourguignon sebelum ini, tetapi memandangnya, saya mengesyaki Ayah saya membayangkan Pot Roast adalah jenis Pot Roast dengan pengaruh BB.

Boeuf Bourguignon disebut dengan cara itu kerana sumber daya tempatan yang & quotla vache charolaise & quot (Charolais lembu), dan jenis anggur pinot noir dari burgundy. Walau bagaimanapun, jenis daging lembu lain dan wain merah yang serupa juga sesuai.
https://en.wikipedia.org/wiki/Charola.
Anda memerlukan lebih banyak maklumat daripada di bawah untuk membuat bourguignon, jadi anggaplah panggang pot daging sapi AS yang baik dengan aksen pada wain dan bukan stok, tidak ada sayuran lain di dalamnya selain wortel bawang mirepoix, potongan daging tebal dalam potongan lardon, dan daging potong kiub besar, dan anda masuk.

Untuk wain:
Jenama tidak menjadi masalah, tempat berbeza yang pernah saya tinggali, kedai yang berbeza dan jenama yang berbeza. Sehingga hari ini, pilihan saya adalah anggur kebun anggur keluarga 1.5L Gallo kerana harganya bagus dan boleh didapati dengan harga murah di kedai tempatan saya dengan purata kurang dari $ 4 / 750ml, $ 6,99 sebotol magnum hari ini. Gallo Pinot noir juga bagus tetapi jarang dan lebih mahal apabila dijumpai, seperti $ 6 seharga 750ml. Walau bagaimanapun, saya sering minum wain merah dan kegemaran saya untuk minum adalah Merlot, yang Gallo biasa antara $ 3-4 untuk 750ml. Terdapat noir dan merlot pinot merah lain, sangat bagus dan murah di Trader & Joe atau Fiesta atau kedai lain yang bukan senjata besar seperti walmart / kroger / safeway dll. jadi cari ini. Tidak & quotSte. Genevieve Texas & quot dan tidak & quotOak Leaf & quot yang pasti, anda hanya perlu mencuba beberapa perkara sebelum anda tahu mana yang harus dielakkan.
Nasihat saya adalah untuk menguji rasa Merlot (Bordeaux) atau Pinot noir (Burgundy) di bawah $ 5 untuk 750ml, mungkin sedikit lagi jika anda tinggal di kawasan mahal seperti SF atau NYC, dan tentukan mana yang paling anda sukai dan gunakannya. Semasa kembali ke Provence Perancis, saya menggunakan wain jenis Shiraz / Syrah kerana ia adalah pilihan terbaik tempatan (Rhone Valley) di selatan & quotBeef Daube Provençale & quot.
Jangan ragu untuk menggunakan merah manis jika anda mahukan rasa manis atau hanya menambah gula tebu semasa menggoreng mirepoix (bawang / wortel). Elakkan Cabernet Sauvignon, tanin terlalu banyak dengan risiko kepahitan, dan tidak cukup kuat.

Untuk daging:
Potongan daging lembu FR rasmi biasanya adalah daging rebus tanpa tulang & quotpaleron / macreuse & quot (braise rendah / perlahan), tetapi juga & quotcôtes découvertes & quot, & quotgîte à la noix & quot (stirfry pendek / med-rare) & quot. Ini tidak diterjemahkan ke AS & quotstew meat & quot yang dibungkus terkenal, dan bukannya Beef Chuck kerana kurang senang.
http://www.foodsubs.com/MeatBeefChuck.
Yang saya gunakan dilabel & quotBeef Shoulder Roast & quot di kedai saya. Untuk 8 orang, daging 3 hingga 4 paun, cecair setara dengan paun hingga setengah liter wain, kemudian & quotfond brun de veau non lié & quot (stok daging lembu tiada pati / pengental). Saya hanya menggunakan wain, tanpa stok daging lembu, dan jumlah untuk menutup seperti dalam rebusan, kira-kira 3/4 dari magnum 1.5L. Sekiranya diberi peluang, gunakan venisson / rusa, babi hutan atau hanya bahu / pantat babi.

Hampir mustahil untuk mencari & quotfond brun de veau & quot yang sebenar di AS tetapi jika anda dapat menjumpai tulang sapi yang setara dengan buku jari, tidak ada yang menghalang anda untuk menambahkannya dalam cecair. Yang terbaik adalah daging lembu, tetapi daging lembu senang dijumpai dan sumsum sumsumnya enak. Tetapi, saya mengeluarkan daging dari betis dan menggunakannya untuk hidangan lain yang lebih sesuai, dalam jalur yang lebih kecil (seperti dalam strogonoff yang tidak direbus), berbanding dengan daging lembu yang besar untuk bourguignon. Memasak memerlukan ukuran homogen dan otot daging yang serupa. Di Perancis, mereka mungkin menggunakan pipi daging lembu (& quot; Joue de boeuf en daube & quot), anda dapati di kedai Amerika Selatan di AS.


& quotPot panggang & quot dengan sumsum - nasihat?

Ayah saya lebih tua, dan dia merindui resipi yang dibuat oleh ibu saya, yang kini meninggal dunia. Variasi resipi panggang periuk. Oleh kerana ingatan ayah saya tidak begitu baik, saya berharap seseorang di sini dapat mengarahkan saya ke resipi atau memberi saya petunjuk untuk membantu menyesuaikan resipi standard. Ibu saya adalah tukang masak asas. Saya sedikit lebih berani, tetapi tidak begitu mewah.

Apa yang diingat oleh Ayah saya adalah panggang dengan tulang yang masih ada, kerana dia menyedari rasa indah yang tumbuh di dalam sos / kentang mencerminkan sumsum. Tidak ada tempat di kawasan saya yang dapat menyediakan panggang dengan tulang yang utuh. Tetapi saya baru-baru ini melihat di Whole Foods bahawa daging lembu boleh datang dengan tulang besar yang bagus dengan banyak sumsum. Saya fikir saya boleh membuang potongan itu dengan potongan daging yang lebih tradisional yang digunakan untuk memanggang periuk, atau hanya menggunakan? 2-3 lembu daging lembu dengan pertemuan murah hati yang mengelilingi tulang sebagai & quot? Pemikiran? Atau adakah sumsum terlalu banyak berbanding daging? Dan ketika memasak dengan sumsum, ketika semasa proses memasak adakah saya melepaskannya dari tulang sehingga dapat menyatu dengan komponen lain?

Seterusnya, & quot; panggang & amp; panggang & amp; amp; amp; amp; amp; quot; & amp; amp; amp; quot & quot; & amp; amp; amp; quot & quot; & quot; roast & quot & quot; & quot; roast & quot & quot; & # 39; s saya & # 39; & # 39; & # 39; s agak improvisasi, dan tidak dimasak di atas kompor dan / atau selesai di dalam ketuhar, tetapi dimasak di dalam kuali elektrik untuk pembakaran awal dan kemudian ditutup untuk memasak perlahan. Pemikiran? Ayah saya yakin bahawa saya perlu menggunakan kuali ini, tetapi saya mengesyaki bahawa itu bukan pemboleh ubah kritikal.

Dan akhirnya, ayah saya ingat menggunakan TON wain merah manis, yang dikurangkan. Seperti lebih dari sekadar botol tradisional. dan ini menyumbang kepada penghitaman permukaan daging yang tidak biasa, yang pada dasarnya dilapisi dengan bahan yang agak melekit, manis / gurih yang disukainya, terutama dalam kombinasi dengan sumsum dan kentang.

Ada petunjuk untuk mendapatkan / menggunakan sumsum di panggang saya? Dan yang mana memotong?

Kuali menggoreng elektrik - ya atau tidak?

Apa-apa cadangan resipi yang merangkumi jumlah wain yang tinggi?

Saya harus mengakui, bahawa saya bukan peminat resipi ini semasa kecil. Sedikit terlalu berlemak untuk saya, jadi saya akan cuba membuang lebih banyak lemak yang berpisah. Tetapi anak lelaki, kentang benar-benar enak dengan sumsum itu, jika itulah rahsia.

Tidak pernah ada jumlah wain yang sangat tinggi, kecuali wainnya sangat spesifik dan terasa kuat berbanding dengan pinot noir / merlot atau pinot grigio / sauvignon blanc generik. Wain yang lebih manis tetapi wain generik seperti moscato / red sweet pasti baik. Saya melakukan Boeuf Bourguignon selama 6 dengan sebotol 750ml keseluruhan, hanya untuk disesuaikan dengan sedikit stok daging lembu atau lebih banyak wain jika tidak menutupi daging. Perlu mendidih pendek / 3mn terlebih dahulu agar tidak menjadi pahit setelah mendidih.

Saya juga boleh menggunakan daging lembu di Bourguignon saya, tetapi dengan daging yang dikeluarkan dari tulang. Daging boleh dipisahkan dari tisu penghubung dan dipotong menjadi ukuran gigitan kecil untuk digunakan untuk hidangan leper-kemudian-braise pada waktu yang lain.

Mengklik akan mengesyorkan komen ini kepada orang lain.

Hargai input wain. Hanya ingin tahu. wain apa yang anda gunakan untuk Boeuf Bourguignon anda? Dan potong daging apa?

Dan sekiranya saya memahami anda dengan betul. anda hanya mencadangkan menggunakan tulang dari cengkaman, dan mengelakkan daging untuk hidangan ini (atau untuk panggang periuk)? Saya hargai ini. Semasa lawatan saya ke Whole Food semalam, tukang daging juga memilih untuk mengelakkan daging shank, tetapi menyukai idea untuk menambahkannya ke sumsum.

Saya tidak pernah membuat Beouf Bourguignon sebelum ini, tetapi memandangnya, saya mengesyaki Ayah saya membayangkan Pot Roast adalah jenis Pot Roast dengan pengaruh BB.

Boeuf Bourguignon disebut dengan cara itu kerana sumber daya tempatan yang & quotla vache charolaise & quot (Charolais lembu), dan jenis anggur pinot noir dari burgundy. Walau bagaimanapun, jenis daging lembu lain dan wain merah yang serupa juga sesuai.
https://en.wikipedia.org/wiki/Charola.
Anda memerlukan lebih banyak maklumat daripada di bawah untuk membuat bourguignon, jadi anggaplah panggang pot daging sapi AS yang baik dengan aksen pada wain dan bukan stok, tidak ada sayuran lain di dalamnya selain wortel bawang mirepoix, daging tebal yang dipotong dalam potongan lardon, dan daging potong kiub besar, dan anda masuk.

Untuk wain:
Jenama tidak menjadi masalah, tempat berbeza yang pernah saya tinggali, kedai yang berbeza dan jenama yang berbeza. Sehingga hari ini, pilihan saya adalah anggur anggur keluarga 1.5L Gallo kerana harganya bagus dan boleh didapati dengan harga murah di kedai tempatan saya dengan harga kurang dari $ 4 / 750ml, $ 6,99 sebotol magnum hari ini. Gallo Pinot noir juga bagus tetapi jarang dan lebih mahal apabila dijumpai, seperti $ 6 seharga 750ml. Walau bagaimanapun, saya sering minum wain merah dan kegemaran saya untuk minum adalah Merlot, yang Gallo biasa antara $ 3-4 untuk 750ml. Terdapat noir dan merlot pinot merah lain, sangat bagus dan murah di Trader & Joe atau Fiesta atau kedai lain yang bukan senjata besar seperti walmart / kroger / safeway dll. jadi cari ini. Tidak & quotSte. Genevieve Texas & quot dan tidak & quotOak Leaf & quot yang pasti, anda hanya perlu mencuba beberapa perkara sebelum anda tahu mana yang harus dielakkan.
Nasihat saya adalah untuk menguji rasa Merlot (Bordeaux) atau Pinot noir (Burgundy) di bawah $ 5 untuk 750ml, mungkin sedikit lagi jika anda tinggal di kawasan mahal seperti SF atau NYC, dan tentukan mana yang paling anda sukai dan gunakannya. Semasa kembali ke Provence Perancis, saya menggunakan wain jenis Shiraz / Syrah kerana ia adalah pilihan terbaik tempatan (Rhone Valley) di selatan & quotBeef Daube Provençale & quot.
Jangan ragu untuk menggunakan merah manis jika anda mahukan rasa manis atau hanya menambah gula tebu semasa menggoreng mirepoix (bawang / wortel). Elakkan Cabernet Sauvignon, tanin terlalu banyak dengan risiko kepahitan, dan tidak cukup kuat.

Untuk daging:
Potongan daging lembu FR rasmi biasanya adalah daging rebus tanpa tulang & quotpaleron / macreuse & quot (braise rendah / perlahan), tetapi juga & quotcôtes découvertes & quot, & quotgîte à la noix & quot (stirfry pendek / med-rare) & quot. Ini tidak diterjemahkan ke AS & quotstew meat & quot yang dibungkus terkenal, dan bukannya Beef Chuck kerana kurang senang.
http://www.foodsubs.com/MeatBeefChuck.
Yang saya gunakan dilabel & quotBeef Shoulder Roast & quot di kedai saya. Untuk 8 orang, daging 3 hingga 4 paun, cecair yang setara dengan paun hingga setengah liter dengan minimum setengah wain, kemudian & quotfond brun de veau non lié & quot (stok daging lembu tiada pati / pengental). Saya hanya menggunakan wain, tanpa stok daging lembu, dan jumlah untuk menutup seperti dalam rebusan, kira-kira 3/4 dari magnum 1.5L. Sekiranya diberi peluang, gunakan venisson / rusa, babi hutan atau hanya bahu / pantat babi.

Hampir mustahil untuk mencari & quotfond brun de veau & quot yang sebenar di AS tetapi jika anda dapat menjumpai tulang sapi yang setara dengan buku jari, tidak ada yang menghalang anda untuk menambahkannya dalam cecair. Yang terbaik adalah kaki lembu, tetapi daging lembu senang dijumpai dan sumsum sumsumnya enak. Namun, saya mengeluarkan daging dari betis dan menggunakannya untuk hidangan lain yang lebih sesuai, dalam jalur yang lebih kecil (seperti dalam strogonoff yang tidak direbus), berbanding dengan daging lembu yang besar untuk bourguignon. Memasak memerlukan ukuran homogen dan otot daging yang serupa. Di Perancis, mereka mungkin menggunakan pipi daging lembu (& quot; Joue de boeuf en daube & quot), anda dapati di kedai Amerika Selatan di AS.


& quotPot panggang & quot dengan sumsum - nasihat?

Ayah saya lebih tua, dan dia merindui resipi yang dibuat oleh ibu saya, yang kini meninggal dunia. Variasi resipi panggang periuk. Oleh kerana ingatan ayah saya tidak begitu baik, saya berharap seseorang di sini dapat mengarahkan saya ke resipi atau memberi saya petunjuk untuk membantu menyesuaikan resipi standard. Ibu saya adalah tukang masak asas. Saya sedikit lebih berani, tetapi tidak terlalu mewah.

Apa yang diingat oleh Ayah saya adalah panggang dengan tulang yang masih ada, kerana dia menyedari rasa indah yang tumbuh di dalam sos / kentang mencerminkan sumsum. Tiada tempat di kawasan saya yang dapat menyediakan panggang dengan tulang yang utuh. Tetapi saya baru-baru ini melihat di Whole Foods bahawa daging lembu boleh datang dengan tulang besar yang bagus dengan banyak sumsum. Saya fikir saya boleh membuang potongan itu dengan potongan daging yang lebih tradisional yang digunakan untuk memanggang periuk, atau hanya menggunakan? 2-3 lembu daging lembu dengan pertemuan murah hati di sekitar tulang sebagai & quot Pemikiran? Atau adakah sumsum terlalu banyak berbanding daging? Dan ketika memasak dengan sumsum, ketika semasa proses memasak adakah saya melepaskannya dari tulang sehingga dapat menyatu dengan komponen lain?

Seterusnya, & quot; panggang & amp; panggang & amp; amp; amp; amp; amp; quot; & amp; amp; amp; quot & quot; & amp; amp; amp; quot & quot; & quot; roast & quot & quot; & quot; roast & quot & quot; & # 39; s saya & # 39; & # 39; & # 39; s agak improvisasi, dan tidak dimasak di atas kompor dan / atau selesai di dalam ketuhar, tetapi dimasak di dalam kuali elektrik untuk pembakaran awal dan kemudian ditutup untuk memasak perlahan. Pemikiran? Ayah saya yakin bahawa saya perlu menggunakan kuali ini, tetapi saya mengesyaki bahawa itu bukan pemboleh ubah kritikal.

Dan akhirnya, ayah saya ingat menggunakan TON wain merah manis, yang dikurangkan. Seperti lebih dari sekadar botol tradisional. dan ini menyumbang kepada penghitaman permukaan daging yang tidak biasa, yang pada dasarnya dilapisi dengan bahan yang agak melekit, manis / gurih yang disukainya, terutama dalam kombinasi dengan sumsum dan kentang.

Ada petunjuk untuk mendapatkan / menggunakan sumsum di panggang saya? Dan yang mana memotong?

Kuali menggoreng elektrik - ya atau tidak?

Apa-apa cadangan resipi yang merangkumi jumlah wain yang sangat tinggi?

Saya harus mengakui, bahawa saya bukan peminat resipi ini semasa kecil. Sedikit terlalu berlemak untuk saya, jadi saya akan cuba membuang lebih banyak lemak yang berpisah. Tetapi anak lelaki, kentang benar-benar enak dengan sumsum itu, jika itulah rahsia.

Tidak pernah ada jumlah wain yang tinggi, kecuali anggurnya sangat spesifik dan rasa yang kuat berbanding dengan pinot noir / merlot generik atau pinot grigio / sauvignon blanc. Wain yang lebih manis tetapi wain generik seperti moscato / red sweet pasti baik. Saya buat Boeuf Bourguignon selama 6 dengan sebotol keseluruhan 750ml, hanya untuk disesuaikan dengan sedikit stok daging lembu atau lebih banyak wain jika tidak menutupi daging. Perlu mendidih pendek / 3mn terlebih dahulu agar tidak menjadi pahit selepas mendidih.

Saya juga boleh menggunakan daging lembu di Bourguignon saya, tetapi dengan daging yang dikeluarkan dari tulang. Daging boleh dipisahkan dari tisu penghubung dan dipotong menjadi ukuran gigitan kecil untuk digunakan untuk hidangan leper-kemudian-braise pada waktu yang lain.

Mengklik akan mengesyorkan komen ini kepada orang lain.

Menghargai input wain. Hanya ingin tahu. wain apa yang anda gunakan untuk Boeuf Bourguignon anda? Dan potong daging apa?

Dan sekiranya saya memahami anda dengan betul. anda hanya mencadangkan menggunakan tulang dari cengkaman, dan mengelakkan daging untuk hidangan ini (atau untuk panggang periuk)? Saya hargai ini. Semasa lawatan saya ke Whole Food semalam, tukang daging juga memilih untuk mengelakkan daging shank, tetapi menyukai idea untuk menambahkannya ke sumsum.

Saya tidak pernah membuat Beouf Bourguignon sebelum ini, tetapi memandangnya, saya mengesyaki Ayah saya membayangkan Pot Roast adalah jenis Pot Roast dengan pengaruh BB.

Boeuf Bourguignon disebut dengan cara itu kerana sumber daya tempatan yang merupakan & quotla vache charolaise & quot (Charolais lembu), dan jenis anggur pinot noir dari burgundy. Walau bagaimanapun, jenis daging lembu lain dan wain merah yang serupa juga sesuai.
https://en.wikipedia.org/wiki/Charola.
Anda memerlukan lebih banyak maklumat daripada di bawah untuk membuat bourguignon, jadi anggaplah panggang pot daging sapi AS yang baik dengan aksen pada wain dan bukan stok, tidak ada sayuran lain di dalamnya selain wortel bawang mirepoix, daging tebal yang dipotong dalam potongan lardon, dan daging potong kiub besar, dan anda masuk.

Untuk wain:
Jenama tidak menjadi masalah, tempat berbeza yang pernah saya tinggali, kedai yang berbeza dan jenama yang berbeza. Sehingga hari ini, pilihan saya adalah anggur anggur keluarga 1.5L Gallo kerana harganya bagus dan boleh didapati dengan harga murah di kedai tempatan saya dengan harga kurang dari $ 4 / 750ml, $ 6,99 sebotol magnum hari ini. Gallo Pinot noir juga bagus tetapi jarang dan lebih mahal apabila dijumpai, seperti $ 6 seharga 750ml. Walau bagaimanapun, saya sering minum wain merah dan kegemaran saya untuk minum adalah Merlot, yang Gallo biasa antara $ 3-4 untuk 750ml. Terdapat pinir noir dan merlot merah lain, sangat bagus dan murah di Trader & Joe atau Fiesta atau kedai lain yang bukan senjata besar seperti walmart / kroger / safeway dll. jadi cari ini. Tidak & quotSte. Genevieve Texas & quot dan tidak & quotOak Leaf & quot yang pasti, anda hanya perlu mencuba beberapa perkara sebelum anda tahu mana yang harus dielakkan.
Nasihat saya adalah untuk menguji rasa Merlot (Bordeaux) atau Pinot noir (Burgundy) di bawah $ 5 untuk 750ml, mungkin sedikit lagi jika anda tinggal di kawasan mahal seperti SF atau NYC, dan tentukan mana yang paling anda sukai dan gunakannya. Semasa kembali ke Provence Perancis, saya menggunakan wain jenis Shiraz / Syrah kerana ia adalah pilihan terbaik tempatan (Rhone Valley) di selatan & quotBeef Daube Provençale & quot.
Jangan ragu untuk menggunakan merah manis jika anda mahukan rasa manis atau hanya menambah gula tebu semasa menggoreng mirepoix (bawang / wortel). Elakkan Cabernet Sauvignon, tanin terlalu banyak dengan risiko kepahitan, dan tidak cukup kuat.

Untuk daging:
Potongan daging lembu FR rasmi biasanya adalah daging rebus tanpa tulang & quotpaleron / macreuse & quot (braise rendah / perlahan), tetapi juga & quotcôtes découvertes & quot, & quotgîte à la noix & quot (stirfry pendek / med-rare) & quot. Ini tidak diterjemahkan ke AS & quotstew meat & quot yang dibungkus terkenal, dan bukannya Beef Chuck kerana kurang senang.
http://www.foodsubs.com/MeatBeefChuck.
Yang saya gunakan dilabel & quotBeef Shoulder Roast & quot di kedai saya. Untuk 8 orang, daging 3 hingga 4 paun, cecair setara dengan paun hingga setengah liter wain, kemudian & quotfond brun de veau non lié & quot (stok daging lembu tiada pati / pengental). Saya hanya menggunakan wain, tanpa stok daging lembu, dan jumlah untuk menutup seperti dalam rebusan, kira-kira 3/4 dari magnum 1.5L. Sekiranya diberi peluang, gunakan venisson / rusa, babi hutan atau hanya bahu / pantat babi.

Hampir mustahil untuk mencari & quotfond brun de veau & quot yang sebenar di AS tetapi jika anda dapat menjumpai tulang sapi yang setara dengan buku jari, tidak ada yang menghalang anda untuk menambahkannya dalam cecair. Yang terbaik adalah daging lembu, tetapi daging lembu senang dijumpai dan sumsum sumsumnya enak. Tetapi, saya mengeluarkan daging dari betis dan menggunakannya untuk hidangan lain yang lebih sesuai, dalam jalur yang lebih kecil (seperti dalam strogonoff yang tidak direbus), berbanding dengan daging lembu yang besar untuk bourguignon. Memasak memerlukan ukuran homogen dan otot daging yang serupa. Di Perancis, mereka mungkin menggunakan pipi daging lembu (& quot; Joue de boeuf en daube & quot), anda dapati di kedai Amerika Selatan di AS.


& quotPot panggang & quot dengan sumsum - nasihat?

Ayah saya lebih tua, dan dia merindui resipi yang dibuat oleh ibu saya, yang kini meninggal dunia. Variasi resipi panggang periuk. Oleh kerana ingatan ayah saya tidak begitu baik, saya berharap seseorang di sini dapat mengarahkan saya ke resipi atau memberi saya petunjuk untuk membantu menyesuaikan resipi standard. Ibu saya adalah tukang masak asas. Saya sedikit lebih berani, tetapi tidak begitu mewah.

Apa yang diingat oleh Ayah saya adalah panggang dengan tulang yang masih ada, kerana dia menyedari rasa indah yang tumbuh di dalam sos / kentang mencerminkan sumsum. Tidak ada tempat di kawasan saya yang dapat menyediakan panggang dengan tulang yang utuh. Tetapi saya baru-baru ini melihat di Whole Foods bahawa daging lembu boleh datang dengan tulang besar yang bagus dengan banyak sumsum. Saya fikir saya boleh membuang potongan itu dengan potongan daging yang lebih tradisional yang digunakan untuk memanggang periuk, atau hanya menggunakan? 2-3 lembu daging lembu dengan pertemuan murah hati di sekitar tulang sebagai & quot Pemikiran? Atau adakah sumsum terlalu banyak berbanding daging? Dan semasa memasak dengan sumsum, ketika semasa proses memasak adakah saya melepaskannya dari tulang sehingga dapat menyatu dengan komponen lain?

Seterusnya, & quot; panggang & amp; panggang & amp; amp; amp; amp; amp; amp; quot & quot; & amp; amp; amp; quot & quot; & amp; amp; & quot; & quot; roast & quot & quot; & # 39; & quot; saya & # 39; & # 39; & # 39; & # 39; s agak improvisasi, dan tidak dimasak di atas kompor dan / atau selesai di dalam ketuhar, tetapi dimasak dalam wajan elektrik untuk pembakaran awal dan kemudian ditutup untuk memasak perlahan. Pemikiran? Ayah saya yakin bahawa saya perlu menggunakan kuali ini, tetapi saya mengesyaki bahawa itu bukan pemboleh ubah kritikal.

Dan akhirnya, ayah saya ingat menggunakan TON wain merah manis, yang dikurangkan. Seperti lebih dari sekadar botol tradisional. dan ini menyumbang kepada penghitaman permukaan daging yang tidak biasa, pada dasarnya dilapisi dengan bahan yang agak melekit, manis / gurih yang disukainya, terutama dalam kombinasi dengan sumsum dan kentang.

Ada petunjuk untuk mendapatkan / menggunakan sumsum di panggang saya? Dan yang mana memotong?

Kuali menggoreng elektrik - ya atau tidak?

Apa-apa cadangan resipi yang merangkumi jumlah wain yang sangat tinggi?

Saya harus mengakui, bahawa saya bukan peminat resipi ini semasa kecil. Sedikit terlalu berlemak untuk saya, jadi saya akan cuba membuang lebih banyak lemak yang berpisah. Tetapi anak lelaki, kentang benar-benar enak dengan sumsum itu, jika itulah rahsia.

Tidak pernah ada jumlah wain yang sangat tinggi, kecuali wainnya sangat spesifik dan terasa kuat berbanding dengan pinot noir / merlot atau pinot grigio / sauvignon blanc generik. Wain yang lebih manis tetapi wain generik seperti moscato / red sweet pasti baik. Saya buat Boeuf Bourguignon selama 6 dengan sebotol keseluruhan 750ml, hanya untuk disesuaikan dengan sedikit stok daging lembu atau lebih banyak wain jika tidak menutupi daging. Perlu mendidih pendek / 3mn terlebih dahulu agar tidak menjadi pahit selepas mendidih.

Saya juga boleh menggunakan daging lembu di Bourguignon saya, tetapi dengan daging yang dikeluarkan dari tulang. Daging boleh dipisahkan dari tisu penghubung dan dipotong menjadi ukuran gigitan kecil untuk digunakan untuk hidangan leper-kemudian-braise pada waktu yang lain.

Mengklik akan mengesyorkan komen ini kepada orang lain.

Hargai input wain. Hanya ingin tahu. wain apa yang anda gunakan untuk Boeuf Bourguignon anda? Dan potong daging apa?

Dan sekiranya saya memahami anda dengan betul. anda hanya mencadangkan menggunakan tulang dari cengkaman, dan mengelakkan daging untuk hidangan ini (atau untuk panggang periuk)? Saya hargai ini. Semasa lawatan saya ke Whole Food semalam, tukang daging juga memilih untuk mengelakkan daging shank, tetapi menyukai idea untuk menambahkannya ke sumsum.

Saya tidak pernah membuat Beouf Bourguignon sebelum ini, tetapi memandangnya, saya mengesyaki Ayah saya membayangkan Pot Roast adalah jenis Pot Roast dengan pengaruh BB.

Boeuf Bourguignon disebut dengan cara itu kerana sumber daya tempatan yang merupakan & quotla vache charolaise & quot (Charolais lembu), dan jenis anggur pinot noir dari burgundy. Walau bagaimanapun, jenis daging lembu lain dan wain merah yang serupa juga sesuai.
https://en.wikipedia.org/wiki/Charola.
Anda memerlukan lebih banyak maklumat daripada di bawah untuk membuat bourguignon, jadi anggaplah panggang pot daging sapi AS yang baik dengan aksen pada wain dan bukan stok, tidak ada sayuran lain di dalamnya selain wortel bawang mirepoix, potongan daging tebal dalam potongan lardon, dan daging potong kiub besar, dan anda masuk.

Untuk wain:
Jenama tidak menjadi masalah, tempat berbeza yang pernah saya tinggali, kedai yang berbeza dan jenama yang berbeza. Sehingga hari ini, pilihan saya adalah anggur anggur keluarga 1.5L Gallo kerana harganya bagus dan boleh didapati dengan harga murah di kedai tempatan saya dengan harga kurang dari $ 4 / 750ml, $ 6,99 sebotol magnum hari ini. Gallo Pinot noir juga bagus tetapi jarang dan lebih mahal apabila dijumpai, seperti $ 6 seharga 750ml. Walau bagaimanapun, saya sering minum wain merah dan kegemaran saya untuk minum adalah Merlot, yang Gallo biasa antara $ 3-4 untuk 750ml. Terdapat pinir noir dan merlot merah lain, sangat bagus dan murah di Trader & Joe atau Fiesta atau kedai lain yang bukan senjata besar seperti walmart / kroger / safeway dll. jadi cari ini. Tidak & quotSte. Genevieve Texas & quot dan tidak & quotOak Leaf & quot yang pasti, anda hanya perlu mencuba beberapa perkara sebelum anda tahu mana yang harus dielakkan.
Nasihat saya adalah untuk menguji rasa Merlot (Bordeaux) atau Pinot noir (Burgundy) di bawah $ 5 untuk 750ml, mungkin sedikit lagi jika anda tinggal di kawasan mahal seperti SF atau NYC, dan tentukan mana yang paling anda sukai dan gunakannya. Ketika kembali ke Provence Perancis, saya menggunakan wain jenis Shiraz / Syrah kerana ia adalah pilihan terbaik tempatan (Rhone Valley) di selatan & quotBeef Daube Provençale & quot.
Jangan ragu untuk menggunakan merah manis jika anda mahukan rasa manis atau hanya menambah gula tebu semasa menggoreng mirepoix (bawang / wortel). Elakkan Cabernet Sauvignon, tanin terlalu banyak dengan risiko kepahitan, dan tidak cukup kuat.

Untuk daging:
Potongan daging lembu FR rasmi biasanya adalah daging rebus tanpa tulang & quotpaleron / macreuse & quot (braise rendah / lambat), tetapi juga & quotcôtes découvertes & quot, & quotgîte à la noix & quot (stirfry pendek / med-rare) & quot. Ini tidak diterjemahkan ke AS & quotstew meat & quot yang dibungkus terkenal, dan bukannya Beef Chuck kerana kurang senang.
http://www.foodsubs.com/MeatBeefChuck.
Yang saya gunakan berlabel & quotBeef Shoulder Roast & quot di kedai saya. Untuk 8 orang, daging 3 hingga 4 paun, cecair setara dengan paun hingga setengah gelas, kemudian & quotfond brun de veau non lié & quot (stok daging lembu tiada pati / pengental). Saya hanya menggunakan wain, tanpa stok daging lembu, dan jumlah untuk menutup seperti dalam rebusan, kira-kira 3/4 dari magnum 1.5L. Sekiranya diberi peluang, gunakan venisson / rusa, babi hutan atau hanya bahu / pantat babi.

Hampir mustahil untuk mencari & quotfond brun de veau & quot yang sebenar di AS tetapi jika anda dapat menjumpai tulang sapi yang setara dengan buku jari, tidak ada yang menghalang anda untuk menambahkannya dalam cecair. Yang terbaik adalah kaki sapi, tetapi daging lembu senang dijumpai dan sumsum sumsumnya enak. Walau bagaimanapun, saya mengeluarkan daging dari betis dan menggunakannya untuk hidangan lain yang lebih sesuai, dalam jalur yang lebih kecil (seperti dalam strogonoff yang tidak direbus), berbanding dengan daging lembu yang besar untuk bourguignon. Memasak memerlukan ukuran homogen dan otot daging yang serupa. Di Perancis, mereka mungkin menggunakan pipi daging lembu (& quot; Joue de boeuf en daube & quot), anda dapati di kedai Amerika Selatan di AS.


& quotPot panggang & quot dengan sumsum - nasihat?

Ayah saya lebih tua, dan dia merindui resipi yang dibuat oleh ibu saya, yang kini meninggal dunia. Variasi resipi panggang periuk. Oleh kerana ingatan ayah saya tidak begitu baik, saya berharap seseorang di sini dapat mengarahkan saya ke resipi atau memberi saya petunjuk untuk membantu menyesuaikan resipi standard. Ibu saya adalah tukang masak asas. Saya sedikit lebih berani, tetapi tidak begitu mewah.

Apa yang diingat oleh Ayah saya adalah panggang dengan tulang yang masih disertakan, kerana dia menyedari rasa indah yang berkembang dalam sos / kentang mencerminkan sumsum. Tiada tempat di kawasan saya yang dapat menyediakan panggang dengan tulang yang utuh. Tetapi saya baru-baru ini melihat di Whole Foods bahawa daging lembu boleh datang dengan tulang besar yang bagus dengan banyak sumsum. 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"? Thoughts? 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. Thoughts? 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"? Thoughts? 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. Thoughts? 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"? Thoughts? 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. Thoughts? 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"? Thoughts? 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. Thoughts? 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"? Thoughts? 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. Thoughts? 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"? Thoughts? 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. Thoughts? 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.


Tonton videonya: Сира Пророка ﷺ вся аудиокнига 2-я часть - Мубаракфури (September 2022).