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The Recipe That Cooked My Hiney

2010 February 15
by Pamela

So you may remember that one of my goals for 2010 was to make Julia Child’s Beouf Bourguignon recipe. It turns out that our friend Amita had the same goal so she and Charles decided to join me for the culinary delight.

First, meet the participants:

 

Before I go any further, I’d like to say in our defense:

1. We followed this recipe to the proverbial T.
2. We checked and double-checked each other before doing anything to the dish.

It took the three of us two hours to prep the BB and dessert, which was a simple apple crisp:

 
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Here’s some prep shots, I’m trying to channel my inner Pioneer Woman, can’t you tell? I know, I don’t have much to channel.

 
 

So after two hours I was left to fend for myself in the kitchen. The directions were simple: when the meat could be easily pierced with a fork (3-4 hours after it went into the oven, yes that means this is a FIVE HOUR RECIPE), I was supposed to separate the meat from the veggies and throw the vegetables away because you don’t want anything remotely healthy in this dish. After that I needed to thicken the sauce and bon appetit! So I did all those things and let the dish sit overnight which was supposed to enhance the flavors and make it even more incredible.

Oh, and while the beef is cooking, you also sautee pearl onions (have you ever tried to peel those suckers? Don’t). and let them cook for 45 minutes. Plus the mushroom component, so this is essentially three of Julia’s recipes in one.

And because I can’t figure out how to post more than a few photos at a time on blogger, my next post will show the results of our work.

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