Last night I watched with Davide Julia & Julia, the famous movie where a fantastic one Meryl Streep plays the extraordinary and unforgettable Julia Child, the woman who brought French cuisine to America. The film is the cinematic adaptation - quite faithful - of a true story: Julia Powell, a brilliant 29-year-old writer trapped in an uninspiring and at times demeaning administrative job in a call center, begins an ambitious blogger project: experience the 524 French recipes from Julia Child's book in 365 days! A real feat then transcribing them all in a newly born blog! For New Year's I had decided to cook Braised with Barolo ... then in the wake of the film I decided to opt for Boeuf Bourguignon by Julia Child! Do we try together? ?
“The only good time to eat diet foods is while waiting for the steak to be done. #JuliaChild
A little clarification that I care a lot about.
As a blogger I feel like saying that when I see how the world of blogging is told in books and TV I feel very heartbroken because I know how much talent, how much effort, how much competence and how much consistency it takes to have satisfactory results in terms of views and following. Readers do not come "from the sky" as evidenced by the film but a multidisciplinary set of skills in Copywriting, SEO, Social Media Marketing ... not to mention good taste in composing dishes and photo sets, photographic knowledge and possibly a great camera like mine Sony RX100M4 (which you can buy on Amazon at very low prices HERE). In short, making numbers as a blogger is not at all easy. Especially today that there are millions of blogs and we are far from 2002 when bloggers were still counting the golden age of The Julie / Julia Project. Surely Julia Powell managed to get noticed without any particular skills beyond the talent for writing precisely because it was 2002 and the blogs were in their infancy… today it would have been much harder!
Today I will try to cook the Boeuf Bourguignon by Julia Child, but I warn you: as always I will use mine ... the web is already full of spit copies of the recipe! If instead you want to make it the same just follow the original video step by step that I post to you in step 4! ?
Boeuf Bourguignon by Julia Child:
the perfect recipe in 10 steps
Boeuf Bourguignon: Shopping list
These doses are intended for 4 people if you use it as a main course or 2 greedy people as a single dish. Surely you will have something left over, but you can reuse the leftovers the next day to prepare one of the tastiest first courses you can dream of… as I tell you in the comments!
- 1 kg of beef (I took 2 cheeks)
- 100g of rolled bacon cut into a single large slice
- 1/2 tube of tomato paste
- 1 carrot
- 2 red onions
- 15 onions
- 10 champignon mushrooms
- 1 bunch of parsley
- peppercorns QB
- 2 cloves (optional)
- mix of aromatic herbs (sage, bay leaf, rosemary, parsley)
- 1 bottle of red wine
- XNUMX/XNUMX cup salted butter
- extra virgin olive oil QB
- Salt to taste
How do you say? Didn't I give you the grams of butter? Ohibò, I bring you this quote from Julia Child that you will see that will make you understand how much it takes to prepare Boeuf Bourguignon! ?
“And let me tell you something… is there anything better than butter?
think about it, every time you taste something that is exquisite beyond all imagination, you say: but what did they put in it? the answer will almost always be: butter!
This is my last word on the subject: butter ... is never ... too much! "
Step 1: The choice of wine
To cook the Boeuf Bourguignon by Julia Child the choice of wine is very important, which must be at least an acceptable wine because a lot of the aroma of the dish will depend on it. And then come on, here we are all sommeliers or winelovers… you don't want to use a cardboard pseudo “wine” for cooking, right? I chose to cook Julia Child's Boeuf Bourguignon with one Barbera Piedmontese ... who went to buy Davide because I was finishing there Chocolate tile, oranges and pistachios following my grandmother's recipe (look at the recipe HERE). The only indication I gave him was that he would buy me a good Barbera… and I admit I was thinking of one Barbera d'Alba that statistically here is more discreet than Asti's supermarket… it's not like I find the legendary one Barbera '90 by Poderi Gallino… But even the one he bought is not bad. Oh maybe you are wondering why I chose Barbera for Boeuf Bourguignon? Not having available an excellent Burgundy, and having been my idea of this dish a “last minute” thing, I decided to fall back on an Italian wine that lends itself well! Barbera has a great structure and a fruity and vinous nose with a spicy aftertaste very suitable for enhancing beef. Two very valid alternatives are quality wines obtained with Pinot Noir and Marzemino.
Step 2: The choice of ingredients (for 2 people glutton)
Il Boeuf Bourguignon by Julia Child it is a dish that has - relatively- few ingredients, but these must be chosen carefully and be of first quality. The cut of meat that I prefer is the Beef cheek (1 kg) ... I ordered this one in particular from the brand new Conad in Iseo ... they opened last December 7th and I never took it here, let's see if they live up to my expectations! In Julia Child's recipe there is the pancetta with rind, I would very much like to have the one found in Rome at Fabrizio's… I'm sorry to say but the one you find around in Lombardy is not exactly comparable! Then the vegetables must be very fresh! You need 1 carrot, 2 red onions (better if the wonderful ones of Tropea), 15 Borrettane onions, 300 g of champignon mushrooms, 2 cloves of garlic, 1 bunch of fresh parsley.
Step 3: Pickling
On the web you will find many recipes more or less faithful to Boeuf Bourguignon by Julia Child, but none concentrates sufficiently or even speaks of the initial marinade, absolutely essential for the success of the recipe. The same Julia Child in the video does not talk about marinating nor the exhibition. But I really care about this step, because during the marinade the meat is not only flavored, but the fibers soften and the result will be even more tender! For the marinating use the carrot cut into rounds, the two red onions, 4 grains of black pepper, one of my habits is 2 cloves... and a blend of finely chopped aromatic herbs (parsley, basil, rosemary, sage) and 1 clove ofgarlic and the whole bottle of wine. Prepare the marinade, cut the meat into large cubes, wash it and pass it on absorbent paper. Place in a bowl and cover it completely with the marinade. Leave to marinate at least 12 hours (but less than 24)… I made the marinade around 8pm and started cooking at 2pm the next afternoon.
Step 4: Prepare immediately what you need
This step is fundamental for me: I hate to look for the ingredients and the tools in the kitchen and then risk burning things! Get everything ready right away on the work surface! I used: 2 forks, 1 meat knife, 1 vegetable knife, 1 knife from normal service for butter, 2 tablespoons, kitchen tongs, 1 strainer, 1 pot with lid from 3 liters for the broth and to cook the onions, 1 non-stick pan to do practically everything, 1 baking pan (you don't need anything special, for example for these doses I used one “lasagnera” pan like this one by Tescoma, 1 silicone spatula (or wood if you prefer), 1 plastic cutting board, 3 bowls e 1 shallow dish. I warn you: if you watch the video of Julia Child you will get a shock for how many pans, pans and bowls she used. I rationalized: it's no use dirtying all that stuff!
Step 5: The Browning
Ho cut into cubes 100 grams bacon rolled up in one piece and left it in boiling water for 5 minutes before browning in a non-stick pan with 4 tablespoons of extra virgin olive oil and 1 crushed clove of garlic. In my opinion, using 4 tablespoons of olive oil to brown the bacon is not necessary, unless you use a non-stick pan. The next time I made the Boeuf Bourguignon I didn't put it on. But I brought you the original recipe, so you can find it among the ingredients and in the steps. Remove the bacon cubes and garlic with tongs and place them in a small bowl. Meanwhile pass the pieces of meat into the flour on each side. Brown the meat 3 minutes on each side (for all sides) and then place it on a plate. In the same pan with the cooking bottom poni 25 grams of butter and brown the marinated onions and carrot, while keeping the marinating liquid aside. At this point add the bacon cubes that you had already browned before and the meat. Adjust by salt and pepper and add 1 soup ladle e 1 tablespoon flour sifted and leaves other 2 minutes.
Step 6: the broth and the first passage in the oven
To prepare the broth use the pan where you boiled the bacon with the same water, without grease with the slotted spoon. I'm not a housewife and I don't want to be desperate, so I simply added a heart of knorr beef broth which is still a great product and I use it almost always. The first passage in the oven is done only with the brown meat in a ventilated oven preheated to 200 ° C for 5 minutes. Meanwhile finish the preparation of the cooking sauce by adding to the vegetables and bacon that you left in the pan 1 a ladle of broth. Put aside 1 ladle of broth in a bowl with 1/2 tube of triple tomato paste and mix well to dissolve, then pour it into the pan. After 5 minutes, take the meat out of the oven. Season the cooking juices with salt and pepper and let it go for another 5 minutes and in the meantime bring the oven to static 150 ° C. At this point Julia Child would tell you to add it to the meat and drizzle it with red wine. Not me, I think we can do better! Leave the cooking juices in the non-stick pan and add the marinating wine (possibly passing it through a sieve to prevent unwanted marinating spices from running out). Mix well and bring to a boil. NB I come from my grandmothers' cooking school where nothing is thrown away! So woe to open another bottle for cooking, rather try to choose the first one well!
Step 7: The temperature and time of the second passage in the oven
When the cooking juices simmer (it takes about the same time as the oven to go from 200 ° C to 150 ° C) add it to the pan of the meat, covering it well. If it's not enough to cover the meat, add 1 or more ladles of broth. Now put it all in static oven that you have already brought to 150 ° C in the lower part, in mine which has 5 heights is in the second starting from the bottom. At this point, forget everything for the next few hours, until the broth has shrunk. For the whole cooking time the liquid must simmer, then for the temperature adjusted so that it is the minimum degrees to have this condition. In my case they are 150 ° C. Depending on the oven and the ingredients they will pass at least 3 hours, better 3 and a half hours. NB You know your oven, I don't! So please, after 2 hours, turn the pan by 180 ° C: if the resistances don't cook all the same, you will avoid having a side with 2 pieces of less cooked meat!
Step 8: Prepare perfect spring onions
Put in the same non-stick pan 15 grams of butter and 1 tablespoon of oil, 1 clove of garlic and sauté the onions until golden brown without breaking them. They will spend about 10 minutes. At this point, add 2 ladles of leftover broth, a nice handful of parsley chopped with your hands and season with salt and pepper. I placed them directly in the pan with the leftover broth, covered it and let it cook over low heat until the meat was ready.
Step 9: Prepare the Champignon Mushrooms
Now the worst is over !! Making mushrooms is the easiest thing… but you have to do them well! In the pan with the bottom of the onions cook the mushrooms that you have cut into slices on a high heat 5 minutes per side by turning them with pliers. Then put them back in the former bowl you used earlier for the diced bacon, so you don't have to mess up one more thing! I'm not Julia Child… and I don't really want to become a desperate housewife with 100 dishes to wash, even if the dishwasher washes them !! At this point good things, see you again in at least 3 hours!
Step 10: Assembly and end of cooking
I passed around in my oven 3 and a half hours. Now it is necessary to assemble the meat with the onions and mushrooms in the pan and to reduce the sauce a little more. To do this take others 15 grams of butter, remove the meat from the baking pan and brown it in the pan for a minute. Add the onions and mushrooms. Let it go another minute then put on that wonderful sauce. Let the sauce squeeze another 10 minutes or so, checking that it doesn't stick (although with the non-stick pan this shouldn't happen). At this point, prepare the two dishes by placing the meat, vegetables and sauce and completing with a little chopped parsley.
Prepare Boeuf Bourguignon by Julia Child gave me a lot of satisfaction. And I'll tell you, it's harder said than done! As time, calculate an hour of initial preparation + 4 hours of cooking (in which you can very well do something else) + 15 minutes of final processing approximately to put it on the table. The result is a meat that is cut with a breadstick with a delicious sauce !!
And now what wine do we pair with? ?
At first glance I thought of daring a sparkling wine and picking up the Barbera grapes ... then my boyfriend told me that at least tonight he wants to "dare" a good red. Then I wandered around my cellar for half an hour like a lost soul in search of ideas… and here's the inspiration !! I remembered the delicious wines brought to me by my Hungarian colleague who won the Millésima Blog Awards Ágnes Németh and I decided to try this:
ST. ANDREA HANGÁCS EGRI BIKAVÉR GRAND SUPERIOR 2013
Analysis: Alcohol: 14,73 %, T.acid: 5,8 g / l, Dry extract: 30,0 g / l
Land: Forest, with clay soil
2013 climate: Continental climate, cold winter, summer heat, drought, annual precipitation in the 2013: 730 mm
Viticulture: age of vineyards 12-14 years, density: 5000 strains / ha
Age of harvest: 25 September - 21 October
2013 vintage bottling and production: 15.713 bottles were produced on October 10 2015
To learn more, I invite you to look at the site of this winery by clicking here!
I loved this wine! Has the typical spiciness of Hungarian red wines, for an ripe fruit (cherry and blackberry) almost in jam delicious. The finish is deep, with notes of undergrowth and wet bark. On the palate it is elegance, very fine, consistent to the nose, intense and with one great persistence. It accompanied the Boeuf Bourguignon to perfection!
It is 21 pm on December 31st 2017. Now I have dinner, I have a perfect little program for this New Year 2018: eat this delicious Boeuf Bourguignon by Julia Child paired with ST. ANDREA HANGÁCS EGRI BIKAVÉR GRAND SUPERIOR 2013 and the famous dessert I made yesterday (… but I'll write that recipe and the wine paired with it tomorrow!) And watch a great movie! [Update: from the director they confirm that my Boeuf Bourguignon was exquisite and they couldn't resist: eaten it all and licked the pan with the bread… eye that sauce is addictive!]
And how will you spend this New Year 2018? Have you ever cooked Julia Child's Boeuf Bourguignon? Let me know in a comment! ?
Happy New Year to you all ❤
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