The CookingBites Cookalong: Boeuf Bourguignon or Mushroom Bourguignon

[Morning Glory]

I have been dreading this post.



I made my Boeuf Bourguignon yesterday.

FAIL

I love the fact you are brave enough to post and explain the problems. Plus - you really have analysed what went wrong. I get things wrong all the time. That is how I learn how to get things right!

 

[The Late Night Gourmet]

I love the fact you are brave enough to post and explain the problems. Plus - you really have analysed what went wrong. I get things wrong all the time. That is how I learn how to get things right!

@ElizabethB: I'm also impressed that you took the time to report on your experiences. This will help me, since I am also attempting this dish. But, the one lesson I don't think is possible for me to really learn is the K.I.S.S. principle: my Bourguignon is going to be really tricky because of the way I'm preparing it (you'll see what I mean when I post it...with photos, which I've already taken for the early prep work). But, the principle is certainly worth keeping in mind when it comes to seasoning and so on. I will certainly heed your warning for that, but the (probably) overly fancy prep work is already underway.

 

[ElizabethB]

@morning glory
@The Late Night Gourmet

Thank you.

I really had to swallow my pride to make that post.

@The Late Night Gourmet

I am looking forward to your presentation.

I have ideas for both the Cumin and Coconut challenges. I will keep KISS in mind and practice restraint. A very difficult thing for me.

 

[Morning Glory]

@ElizabethB: I'm also impressed that you took the time to report on your experiences. This will help me, since I am also attempting this dish. But, the one lesson I don't think is possible for me to really learn is the K.I.S.S. principle: my Bourguignon is going to be really tricky because of the way I'm preparing it (you'll see what I mean when I post it...with photos, which I've already taken for the early prep work). But, the principle is certainly worth keeping in mind when it comes to seasoning and so on. I will certainly heed your warning for that, but the (probably) overly fancy prep work is already underway.

Can't wait to see what you do!

 

[The Late Night Gourmet]

Sous Vide Beef Brisket Bourguignon on Farro.

 

[Morning Glory]

View attachment 10935

Sous Vide Beef Brisket Bourguignon on Farro.

Brilliant - see my comments on the recipe thread.

 

[ElizabethB]

Mouth watering!

 

[Morning Glory]

A big thank you to all who participated. I've really enjoyed this Cookalong on a personal level. One of the Bourguignons I cooked, Mushroom and Chestnut Bourguignon, I also posted on a vegan FB forum Vegan Food UK. It got literally hundreds of likes! Since then at least three members of that forum have cooked and photographed the recipe. So in a sense, the Cookalong has spread beyond CookingBites! Here is one such from Kelly Bramill - her photo is brilliant! Her comment was (please note I'm Claire Hemmins on FB):

I wish I could tag you Claire Hemmins, this recipe is incredible!!! Mushroom and chestnut bourguignon. Honestly guys, get on it. I’ll be serving it with a nice pile of creamy mashed potatoes tonight

Here is Kelly's photo:

 

[Morning Glory]

Please note I have posted a new thread for Suggestions for the next Cookalong!