Jacques Pépin: The Art of The Chicken
Christopher Kimball’s Milk Street Radio
00:00
How to Cook Beef Burgignon
I spent most of the 1970s cooking beef Burgignon but I'm retired now. It's a very time consuming recipe but I'm sure to make it a little more modern in some ways. Usually I start obviously with the right cut of beef. The first ingredient you mentioned is something nobody can get here. So let me provide you with a few alternatives. A chuck would be a good one, a shank or a brisket. Brisket could be amazing. How about boneless beef ribs? It would be brilliant. Probably even better than being honest. And then you basically cook this for a few hours. There is no trick in Beef Burgignon. It really is
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