My kind of dish apart from coq au vin, would probably be boeuf bourguignon. Boeuf bourguignon is a classic French recipe, where beef is braised in red wine with garlic, onions, carrots, bouquet garni, pancetta/lardons (bacon), and mushrooms. If you look at both recipes for boeuf bourguignon and coq au vin, they don’t look different at all. In fact, both dishes are similar in the ingredients used. Except for the fact that one uses beef, the other uses chicken.
When I cook stew dish boeuf bourguignon, I always make extra portions so that I can keep it for the next 2 days. The taste of boeuf bourguignon gets better the day after. This applies to most of the stew dishes I think. As mentioned before, marinating meat is essential. It is one of the best ways to give it more flavour and to tenderize it at the same time. I am pretty clueless as in which part of meat I should be using for stew dishes. Not long ago, I found a website for reference, learning about different parts of meat cuts for beef and and lamb. From there, I have learnt that best cuts of meat that can be used for braising are: all roasts, briskets, shanks, chunk steaks, top round steaks, short ribs and back ribs. I bought chunk steaks for boeuf bourguignon.
Boeuf bourguignon has got a rustic feel and taste, that is great to beat the cold weather (yes, it’s still cold) at this time of the year. Perhaps, make this dish to warm your other half’s heart on a special day like today – Valentine’s Day. Well, I haven’t forgotten about the giveaway, of course! In fact, I have made the random draw based on the unique email address for the comments that I received. So, we have got a winner! One winner out of 57 participants! The winner is… according to www.random.org/draws/details/?draw=1524, is……The Little Teochew!!!! You can click on the link provided and entered your email address to verify if you wish. Oh, well done to Ju at The Little Teochew!! I will be in touch soon.
Meanwhile, I will leave you with the recipe of boeuf bourguignon.