275626 Sun Dec 26 09:33:13 -0800 2004 1 31 Home Cooking 0 1452179 It was a lot of work, but worth the effort. My friend and I prepared the Boeuf Bourguignon from the Bouchon cookbook for a Christmas Eve dinner party. Day one, I made the veal stock with great neck bones. Day two, we reduced the wine with vegetables, seared the meat, and braised it. Day Three, we did a lot of defatting and prepared the final vegetables. Our ingredients were impecible -- short ribs and bacon for lardons from Lobels, vegetables from Union Square Market, good Cabernet for the braising, straight-from-Paris fleur de sel and European butter for finishing. It was amazing. The recipe was detailed and accurate. We learned lots of techniques in the process. Sun Dec 26 09:33:13 -0800 2004 0 Nancy 1 5202175 hey! i have the bouchons' cookbook. i had some difficulty of the recip you had made. does tk recommend using butter? i thought he discouraged the use of butter in his beof bourgignon. and how did you consume rest of bb juices after eating all the stewed meats? Mon Nov 23 08:30:52 -0800 2009 1452179 200474 hae young