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- Beef Bourguignon by Marco Pierre White
Mon 14-Mar-11
8:35 pm
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Danny
Scarborough, England
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I don't know if any of you have seen this video. Fiona shows sponsored ones on her blog posts. Each viewing earns her a few pennies. But that's not the reason why I ma highlighting this one. I cannot recall any of them ever delivering such a mouth watering experience as I enjoyed just now watching this. It makes me want to rush out tomorrow and buy the ingredients!

I bet we could improvise and dispense with the more expensive bits " especially the garnish elements.

Hope this linky works:

 Bourguignon

 

Edit: Nope - that's the recipe but I wanted to link to MPW's video - will try again after supper

Never knowingly underfed

Tue 15-Mar-11
6:44 pm
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Toffeeapple
North Bucks

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Is it this one Danny?

I'll try that again!

Tue 15-Mar-11
8:13 pm
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Danny
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That's it!

You are a darling, TA. Thank you very much. magic rose

Watching it again, I am even more determined to try it out and probably experiment with the final garnish.

The most significant thing I learned was that you have to brown your meat on a really hot pan or else the juices just leak out. I never knew that.

Never knowingly underfed

Wed 16-Mar-11
12:24 pm
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Toffeeapple
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Hooray!  I've signed up to the Knorr/MPW newsletters that come about once a month, so it was easy for me to find.

Actually, you can't seal the juices in the meat, but doing it that way caramelises the surfaces and creates flavour to add to the dish.

I'll try that again!

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