St. Michaels Project: Day 1, Beef Burgundy
June 21st, 2015
So, guys the time has finally come. I have begun one of the largest projects that I have ever done. To started with the Beef Burgundy, and boy was it DELICIOUS! I now its bad luck to say that your own food is delish, but the expressions on the family's face when the dug into it was completely interpretable.
Of course living in a Muslim country like the U.A.E, it is difficult and a little risky purchasing alcohol, (also my parents wouldn't allow it!) so I had to compromise. RED GRAPE JUICE is a killer! It was stunning even without the acidic kick of the alcohol, just added a little vinegar to satisfy that aspect of the dish.
I also learned that put in a little less tomato puree than they say you need, as the concentration of the puree definitely affects the flavour of the dish, overall.
Another thing that I learned is that sealing beef is basically cooking the outside of the meat. Don't be afraid to remove some of the juices if your beef is not braising enough!