I decided a few days ago that I wanted to make beef Burgundy (boeuf bourguignon) for my birthday dinner. I went to the local butcher's (we only have one left; the other retired in January) and asked about ordering a kilogram of joue de boeuf (beef cheeks). They are supposed to be the standard when it comes to tender, succulent cuts of beef.There they are above. On the right are some smoked pork lardons, (bacon) the other meat in a Beef Burgundy. The vegetables in the stew are just onions, garlic, mushrooms, and carrots. More tomorrow...
Happy Birthday, Ken. Would love to have your recipe for the boeuf bourguignon, though I expect you make it instinctively by now.
ReplyDeleteI know your meal will be wonderful. Happy Birthday!
ReplyDeleteThanks E. It was a good birthday.
DeleteHappy Birthday, Ken! Looking forward to pictures of your delicious dinner.
ReplyDeleteBettyAnn
Thanks, BettyAnn. We've got beef burgundy on our lunchtime menu today. Dishes like it are often better the second day.
DeleteHappy Birthday! I can’t wait to see the tasty results! C.
ReplyDeleteHappiest of birthdays to you, dear Ken!
ReplyDeleteThanks Judy. Hope you are doing well.
DeleteHappy Birthday to you! -- Chrissoup
ReplyDeleteThanks, Chris... Hope you and T and family are doing well.
DeleteHi Ken! Wishing you a happy birthday!
ReplyDeleteThanks D. The rain is returning today, but yesterday was a nice sunny day.
DeleteWishing you a happy birthday (and a bon appetit), Ken!
ReplyDeleteThanks, Jan. It was a nice day, and the appetite did not fail me!
ReplyDelete