The ultimate marriage of beef and red wine — the very dish that inspired this show. For the debut of Sauced, Tim McKirdy and Sother Teague — two former chefs turned cocktail nerds — break down Beef Bourguignon and explore everything beyond the recipe that you need to consider to perfect this dish.
In this episode, we tackle the big questions: Why you should skip the Burgundy for cooking. Why you brown first, then marinate. How to cut your chuck so it braises properly. And whether carrots have any business being in this dish.
Plus, we mix up a Harvard Cocktail — the perfect Cognac-forward sipper to enjoy during prep.
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Thanks to all of this week’s partners:
G4 Tequila: https://pkgdgroup.com/g4-tequila/
Atheras Spirits: https://atherasspirits.com/
El Buho Mezcal: https://elbuhomezcal.com/
Underberg: https://underbergamerica.com/
