Hello All,
I have a killer Beef Bourguignon recipe that I've only made once and would like to make again this Sunday. It calls for 2 1/2 lbs of chuck to be cut into 1" cubes and browned before throwing in all the rest of the ingredients. After cooking it 1 1/4 hours (per recipe instructions), the chuck was still a little tough.
Does anyone have any suggestions how to tenderize the chuck/cook the chuck longer without turning all the veggies to mush?
I hate to "hot link", but so as not to violate any copyright laws, the recipe can be viewed here:
http://www.foodnetwork.com/recipes/ina-g...index.html
It's an excellent recipe. For the Pinot Noir, I use Foris. It's from Oregon and very tasty.
Barbara
I have a killer Beef Bourguignon recipe that I've only made once and would like to make again this Sunday. It calls for 2 1/2 lbs of chuck to be cut into 1" cubes and browned before throwing in all the rest of the ingredients. After cooking it 1 1/4 hours (per recipe instructions), the chuck was still a little tough.
Does anyone have any suggestions how to tenderize the chuck/cook the chuck longer without turning all the veggies to mush?
I hate to "hot link", but so as not to violate any copyright laws, the recipe can be viewed here:
http://www.foodnetwork.com/recipes/ina-g...index.html
It's an excellent recipe. For the Pinot Noir, I use Foris. It's from Oregon and very tasty.
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.