BEEF BURGANDY – TWO WAYS

Beef Burgandy is just the fancy name for slow cooked beef with red wine.  My tried and true way of cooking it has always been by using the first method shown here, which gives you lovely tender beef in a rich sauce.  The second method using an oven bag I found in Mum’s collection and should work just as well.  The more modern way, of course, would be too use a slow cooker.  Whichever way you end up cooking it, it’s a great winter dish. You get the best flavor by using the cheaper cuts of beef – gravy beef, blade or even skirt steak.

MY WAY:

Provincial Beef

THE OVEN BAG WAY:

Beef Burgandy

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s