275532 Mon Dec 20 14:05:16 -0800 2004 4 31 Home Cooking 0 1451518 I plan to make the boeuf bourguignon recipe from Thomas Keller's new book, Bouchon. I was wondering if anyone has tried it yet? Mon Dec 20 14:05:16 -0800 2004 0 Nancy 1 1451539 Omygod, I made it last night. On the surface it looks like five hours of tedium, but all of the vegetables can be cooked while the meat is roasting so its only about a three hour job. Made a few miscues, but it turned out pretty good and I think next time I'll do better. Mon Dec 20 15:04:01 -0800 2004 1451518 0 Dale 2 1451547 Did you use a beef stock or a veal stock. My plan is to make a veal stock tomorrow -- I ordered 10 lbs of bones from the butcher. Any advice for potential problems? Mon Dec 20 15:38:10 -0800 2004 1451539 0 Nancy 3 1451565 I used beef stock. I think the recipe is more daunting in the book than in fact. I advise patience and a sharp knife. My principal problem was impatience with the resulting jus. I added some roux to thicken at the end and it turned the sauce a little milky instead of the beautiful clear dark brown in the book. Next time I would isolate the sauce and boil the hell out of it then add the meat and vegetables. Mon Dec 20 16:39:48 -0800 2004 1451547 0 Dale 4 5202180 so how did you consume all the rest of the bb jucies? Mon Nov 23 08:32:40 -0800 2009 1451565 200474 hae young