Thinking about Julia's Beef Bourguignon...again.
Last December I posted a msg about my somewhat disappointing attempt to make this dish and I received many helpful comments and suggestions about what might have gone wrong and how to fix it next time.
Well, I may finally be getting around to my "next time" and, other than knowing that I have to buy a whole piece and cube it myself, I'm not sure about which cut would be ideal.
Also Caroline 1, if you're still out there, you said that you felt that the recipe from Julia's PBS series was the best version. I've searched for it but there doesn't seem to be a consensus about which it specifically is. I guess could try to find the original show on DVD, but if you have the recipe handy or can point me toward it, that would be great.
Also, I know this wasn't in any of JC's versions but has anyone ever tried marinating the beef in the wine and garlic, etc overnight? One recipe I came across recently said this was an "essential' step. Obviously, its not essential but I was wondering if it made a positive difference. Especially because, no matter what, I'm going to let it marinate AFTER cooking for at least 24 hours since even my disappointing effort was much better the next day.
I use a thick chuck roast and cut it into pieces that are about two inches on each side. I've never marinated before cooking. Several times I have cooked through the brown and braise steps, then refrigerated overnight, then completed the dish. It does get even better the next day.
I guess chowhounders are getting bored with this question since yours is the only reply and last year it generated over 80. Anyway, AreBe, thanks for your imput. I've seen enough suggestions for using a chuck roast that I'm going to try that. Some also recommend shortribs but I am under the impression that those are a little pricey so I'll try the chuck first. Beyond that, I'm just going to have to jump in with both feet and some good wine and hope for the best!