March 10, 2024

Boeuf Bourg

In the process of picking up the roast beef, I was tempted — tempted — to grab some prime short ribs. Would I like them cut to 1.5 inches or 2 inches? 2 inches, of course. They made a lovely boeuf bourguignon. Honey in the braising liquid was a real boost. So was the light beef stock I made a couple of weeks ago!

I watched Les Saveurs du Palais for French practice while the meat was braising, so I did sear the mushrooms and exchange the braising vegetables with additional onions, carrots and celery.