Beef Bourguignon – Inspired by Julia Child’s Recipe

This year for Valentine’s Day, I decided to cook the hubby a French inspired meal. To read more about the French meal that I whipped up that night, check out the post here.

For the main dish, I decided to make the infamous Beef Bourguignon, inspired by none other than Julia Child.

I decided to make this dish the day before as I read online that the flavours develop a lot more overnight. It also alleviated the amount of stress work that went into preparing the rest of the dishes the day of the dinner.

First, I preheated the oven to 400F. Then, I paper towel dried my beef to remove all excess moisture (forgot the cut of the meat – we got it from Costco) and cut them into ~2 inch cubes. Season generously with salt and pepper.

In a large stainless steel skillet, add some olive oil and cook the cut up bacon over medium high heat until nice and brown. This will help render out the bacon fat for more flavour. Remove the bacon with a slotted spoon and set aside for later use.

Now, add in the beef cubes in the pan with all that bacon fat and sear them on all sides until nicely browned. You will likely have to do this in batches as you do not want to overcrowd the pan. Take the beef out and set aside.

Add the onions and carrots and cook them down until onions start to turn brown. In the last minute, add the chopped garlic. Remove everything and set aside.

You’ll notice that a nice fond has developed on the bottom of your pan. It is now time to deglaze it with red wine. I used about 2/3 of a bottle (750ml) of red wine (pinot noir specifically). Scrape all the fond off the bottom of your pan and set aside.

In a dutch oven over medium high heat, add the seared beef, cooked vegetables, bacon, and wine sauce. Then, add in enough beef broth to just cover the beef (for me, approximately 2 cups). Add in thyme, bay leaf, and tomato paste and bring the dish up to a simmer. Quickly do a quick taste test to see if additional seasoning is required. Once satisfied, place in the oven at 325F to braise for approximately 3 hours.

Beef Bourguignon – Inspired by Julia Child's Recipe

Yield: 6 people

Beef Bourguignon - Inspired by Julia Child's Recipe

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 4 strips of thick cut Bacon, cut into small slices
  • 2 lbs Beef, cut into 2 inch cubes
  • Salt & freshly ground Black Pepper
  • 3-4 Carrots, peeled and cut into chunks
  • 1.5 Yellow Onions, sliced
  • 2 tsp Chopped Garlic (2 cloves)
  • 2/3 of a 750 ml bottle of Red Wine (we used Pinot Noir)
  • ~2 cups of Beef Broth
  • 1 tbsp Tomato Paste
  • 1 tsp fresh Thyme leaves
  • 1 Bay leaf

Instructions

  1. Preheat the oven to 325F.
  2. Heat the olive oil in a large stainless steel pan and add the bacon. Cook over medium heat, stirring occasionally, until the bacon is lightly browned (approximately 8-10mins). Remove the bacon with a slotted spoon to set aside for later use. Keep the rendered bacon fat in the pan.
  3. Dry the beef with paper towel and cut into 2 inch cubes. Generously sprinkle them with salt and pepper. In the same pan over medium high heat, sear the beef cubes on all sides until nicely browned. Do this in batches as to not overcrowd the pan. Once browned, remove from pan and set aside.
  4. Add the carrots and onions to the pan and season generously with salt and pepper. Stick occasionally until onion is lightly browned. In the last minute of cooking, add the chopped garlic and cook for 1 more minute. Remove everything from the pan and set aside.
  5. Deglaze the pan with the red wine and scrape the fond off the bottom of the pan. Save this for later and turn off the heat.
  6. In a large dutch oven (ours was 5.5 qt) over medium high heat, add the seared beef, cooked vegetables and red wine sauce. Top it up with beef broth until it just covers the beef. Add thyme, bay leaf, and tomato paste. Stir and bring to a simmer.
  7. Cover the pot with the lid and place it in the oven to braise for 3 hours or until the meat and vegetables are very tender when pierced with a fork.
  8. Garnish with chopped parsley and serve with toasted bread.
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Chinese beef brisket with daikon recipe

There aren’t that many traditional Chinese dishes that we know how to make but this one is one that we are proud of.

Growing up, my dad made me beef brisket all the time, usually in really large batches so that we could freeze them and eat it whenever we want. It wasn’t until I moved out that I realized how much I missed it but at the same time, I also realized how difficult it was to find good, authentic Chinese recipes online. Truth is, most chinese people don’t follow a cookbook and they kind of just make it up along the way, not keeping track of the portions of each ingredients needed to cook the dish. Luckily, my dad is pretty good at giving rough measurements of the ingredients needed to make this dish so he emailed it to me and we’ve been tweaking it ever since. We served it to our friends and family recently and they all loved it 🙂

Chinese beef brisket

This dish does require a bit of prep time… in fact, we recommend you make it a day in advance from when you want to serve it. The dish needs time to braise in its own juices so that the flavour can really develop.

To make the dish, you will need 2-3 lbs of beef brisket, cut into cubes.

beef brisket cubed

Meanwhile, prep the spices and the sauces.

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Vietnamese Spring Rolls with Peanut Sauce

I love vietnamese spring rolls – they’re super easy to make, highly customizable, and healthy as well! This is usually my go to dish whenever I’m low on time and just want to quickly throw something together that I know will keep me full throughout the day.

Spring Rolls

I have a tendency to overfill my spring rolls to the point where my spring roll looks like a mini burrito -_- so I had to really train myself to portion out my filling just enough so that the spring roll looks presentable.

spring roll collage

Assembling it can be a little tricky because the rice paper gets a bit sticky once it starts drying out. It’s also extremely delicate so there were a few times my sharp carrots actually pierced through the rice paper skin as I was wrapping it, creating rips 🙁

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Pan Fried Beef with Soba Noodles

If you guys haven’t read Thug Kitchen‘s cookbook yet, you must! It’s hilarious! My friend got it for my birthday present and I had a great time flipping through the different recipes they had to offer with a gangsta twist.

One of the recipes that intrigued me was their Grilled Eggplant with Soba Noodle recipe. Now… I love my meat too much to not include it in any of my dishes and not being a fan of eggplants, I decided to modify the recipe slightly so it’s meat-atarian friendly 🙂

Beef Soba

I had this for dinner and it was great! What I liked about using Soba (Buckwheat) noodle instead of spaghetti is that it’s gluten, fat, and cholesterol free (i.e. super healthy!) Not like I’m allergic to gluten but still, trying to be more health conscious.

Want to know how it’s done? It’s super easy to make, read on!

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