Oct 04 2007
Cooking: Boeuf Bourguignon
Boeuf Bourguignon, otherwise known as beef burgundy, served with a side of pommes puree. This is my second attempt at a Les Halles Cookbook recipe. The meat really sucked. It needed an extra hour or so of cooking at low heat, but I didn’t have time. The flavor was amazing though. Next time I definitely need a better cut of meat. The recipe is much more suited for a lazy Sunday afternoon.
