September 12, 2021

A somewhat different prep of the classic Beef Burgundy. Cook’s Illustrated created a new technique of using the oven to make this dish a bit easier - Modern Beef Burgundy is what they call it. We did modify their recipe a bit. It’s really easier to sauté the mushrooms, onions and salt pork on the stove top.

An oven centric prep requires the oven to be set up properly. These Thermadoor ovens shelves are really nice. Unlike ordinary shelves, these actually have bearings to make them very easy to slide in and out.

This is just the beef scraps and butter at the start of roasting since we sautéed the salt pork.

The rather elaborate mise en place!

The beef on top of the broth, 2 cups of wine, onions, carrots, garlic, bay leaves, peppercorns, porcini mushrooms, thyme and parsley just before going into the oven. This is at 3:58 pm.

After the half way point stir, 5:31 pm.

It’s done now at 7:37 pm.

While the baking was going on, the mushrooms and pearl onions could be done. This is at 5:34 pm

Look what the mushrooms cooked down to!

Everything is now at table.

Livingstone likes beef burgundy!

And Condensate!