There are no shortcuts for this giant of French classical cooking, but that doesn’t mean it’s manageable. What cuts of beef are best? Can bacon replace salt pork? And how pricey a wine do you need to use?It’s a mystery to me how this giant of the French classical repertoire has escaped the clutches of this column for so long. Richard Olney (another big beast of the Gallic cookery scene) describes boeuf bourguignon as “probably the most widely known of all French preparations”, while Elizabeth David introduces it as “a favourite among those carefully composed, slowly cooked dishes, which are Read More

Source:: The Guardian