We invited a few friends over for a dinner party on this past Sunday and decided to attempt to conquer another recipe from Julia Child’s Mastering the Art of French Cooking. Drizzly weather made bouf bourguignon the recipe of choice, and Jordan and I dove right in. After carefully reading the recipe, shopping, and then carefully re-reading the recipe, we began. We followed Julia’s instructions to a t (which is pretty impressive, considering how much Jordan loves to improvise in the kitchen and how detailed Julia’s instructions are) and the bouf turned out beautifully. It was moist, fork-tender, flavorful and drenched in a perfect beefy-bacony sauce. I love braised meats, but I’ve noticed that their sauces occasionally have a bitter aftertaste … well, not Julia’s. This sauce is perfect and I think we made it well.
We served the bouf with mashed potatoes and a salad of spinach, arugula, pomegranate chevre.
Conclusions: Braised meats are awesome! Although this recipe was a bit complicated and multi-stepped, it was absolutely worth the effort. Like Julia says in her memoir, and like my Nonnie says about Julia’s bouf bourguignon, if you carefully follow the recipe and don’t leave anything out the end product will be perfection.