I love to cook, especially from celebrity chefs. I think it stems from eating out all the time as a child. I worked in the restaurant industry during and after college and got to experience the thrill and agony of cooking in a commercial kitchen.
I have recently been working my way through Ina Garten (the Barefoot Contessa) cookbooks and wanted to make a recipe my family would like. I enjoy all types of cuisine but my husband and daughter are not as adventurous.
I chose to make Bouef Bourguignon from Barefoot in Paris on a Sunday, which is important to note because in North Carolina you cannot buy liquor on Sundays. The recipe calls for Cognac/Brandy. I am a rule follower and as I am making a recipe for the first time from an expert I want to follow it to the “T”. I got on Facebook to the Barefoot Contessa Fan Group Page and asked if Cognac/Brandy was a necessary ingredient and I got a ton of replies (the blessing of living in the Internet age). The results were mixed with some saying just use extra wine while others were saying the Brandy was a necessarily ingredient. I decided to wait to make it.
PREP WORK
I have been taught about the importance of mise en place through the restaurant industry so I knew I wanted to get all my prep work done before actually cooking the dish. It was my husband and I’s day off so I did my prep work in the morning while he did some errands. The prep work is fairly simple but does take some time as you have to chop vegetables and cut meat. Items I had to prep: carrots, garlic, onions, thyme, bacon, beef. Music is another one of my passions and I like to cook with music, while prepping I listened to “Jazz for Cooking” via YouTube.
COOKING
While cooking the meal I listened to Dave Matthews Band. This meal comes together very easily if you have prepped properly. It does take a while to cook, so I would recommend starting about 2 hours ahead of your planned eating time. You start with browning the bacon first and then the beef and you remove those while you cook your vegetables. I did add potatoes to this, which breaks my rule of following to a “T” but I have a meat and potatoes family. Once the vegetables are cooked the scary part comes-you have to add Brandy and light it on fire. I am terrified of fire and let my husband do the honors. Once it was on fire I felt so fancy and like a “real” chef. The fire burned out the alcohol and then it was time to add the meats and the wine. For the wine I chose “Dreaming Tree” Cabernet Sauvignon (to keep with the Dave Matthews theme). Once everything has been added you stick the dutch oven covered in the oven to cook low while the meat tenderizes.
THE MEAL
The meal came out so hardy with an amazing depth of flavor. I am really glad I waited for the brandy as it gave the meal a smokiness that I think would have been missing other wise. We ate it with bread for dipping. It was a hit for the family and would be perfect for a dinner when the weather is yucky outside.
RECOMMENDATIONS
I would recommend this meal as a special treat when you have some time to make a meal full of heart and love. It was amazing and has extra flavor on day two as the flavors meld together. It was fun to prep and make while I had a day off. My family enjoyed it and that makes it a hearty recommend.
