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Tender, fall apart chunks of beef simmered slowly in a rich red wine gravy make this Beef Bourguignon the kind of dinner that feels a little bit fancy but completely comforting at the same time. Made famous by Julia Child, this classic French stew has earned its place in kitchens around the world. A proper Julia Child beef bourguignon is all about patience, building flavour in layers, and letting good ingredients do their thing. It is the sort of meal you cook with a glass of wine in hand, taking your time because every step truly matters.
This beef bourguignon recipe stays true to those traditional roots while giving you flexibility. Whether you make it in the oven, on the stovetop, in your slow cooker, or turn it into an easy beef bourguignon in the pressure cooker, the result is the same. Tender beef, a glossy wine sauce, and a dish that tastes like it has been simmering in a French countryside kitchen all day.
Adapting this Beef Bourguignon from Julia’s best seller, Mastering the Art of French Cooking, this dish raises a simple beef stew to an art form and is not too difficult to make at all. You don’t need to be an experienced cook to try this in your kitchen at home.
Even though it’s been remade all over the world countless times by families over the decades, it’s an extremely forgiving recipe. We cut out a few steps from Julia’s original to make it a little easier and maybe a little less intimidating. Still, I didn’t want to mess with something so perfect.
Julia Child = Genius.
How do you make a beef bourguignon?
I don’t know about you but when reading the original recipe from Julia’s book, I immediately became as nervous as Amy Adams’ Julie in the movie Julie and Julia. SO MANY STEPS. So I poured myself a wine and began my mission to follow AT LEAST one recipe in my life as best as I could.
The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was done.
Trying it again and skipping only a couple of steps to attempt to cut down on some the work and washing extra pots; adding a little more of this and that, I have to say the results were just about the same but with a little added flavour.
What did we do differently?
Julia’s first step is to simmer bacon rind and fat in water for 10 minutes, remove then proceed to fry lightly in oil. We skipped this and just went straight to frying until crisp and browned.
When beef and veggies are in, Julia suggests to set the casserole in the oven for 4 minutes, then toss the meat and return to the oven for 4 minutes more. We skipped this also and opted to continue cooking over stove top. This didn’t make a difference.
I added a couple extra cloves of garlic feeling we missed that particular flavour and added more herbs into the stew.
Also, Julia prepares her pearl sized onions seperate from the Beef Bourguignon itself, adding them in near the end of cooking. My family completely skipped over the onions in their bowls, eating everything else and leaving them behind. So, the second time around, I added them in with all of the ingredients, saving a pot and stove top cooking time. The results were better for us. We saved the onions!
Lastly, Julia asks us to wash out the casserole and return the beef and bacon to it at the end of the recipe. This I couldn’t bring myself to do, wanting to keep every single lick of flavour in that pot.
I was left craving this the next day, so we made it again and again. No regrets.
What meat is best for beef bourguignon?
We tried this with a few cuts of beef: brisket, chuck steak and stewing beef (yes, the third time I made it was in our Instant Pot/Multi Cooker). Brisket yielded our favourite result.
The meat fell apart so beautifully and tasted better than the others with a juicy outcome. Having said the though, you can use whichever stewing beef you can find or have on hand.
Tips to an incredible Beef Bourguignon
Taste test: We taste tested it immediately after cooking and found that the wine was an extremely strong flavour in the gravy. PLEASE don’t worry or try to adjust it straight away! Let it rest for 15 minutes and the flavours begin to settle into each other. The wine flavour mellowed out and we LOVED it. If you’re serving it the next day, the flavours are even better.
Don’t skip the buttery garlic mushrooms. When I tried adding them in from the start, they had shrivelled up into nothingness by the end. They really are incredible added in fresh from the pan, plump and buttery. I couldn’t resist adding some garlic to them along with some salt and pepper. It added a lot more flavour to the end result.
Simmer the gravy.Please don’t skip this step. After straining the liquid, simmer it for a minute or two and watch the magic of a deliciously rich and glossy gravy thicken before your eyes. If the sauce is too thick, add a few tablespoons of stock at a time to thin it out. However, if the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon.
Which red wine is best for beef bourguignon?
Julia recommends a good quality burgundy for her Beef Bourguignon recipe. We used a $20 bottle of Pinot Noir as we love cooking with that particular wine. It doesn’t need to be expensive, but try to get a good quality brand.
Worried about the amount of wine? Reduce it to 2 cups and up the stock to 3 cups (for oven and stove top methods only). If you don’t want to use wine, you can leave it out all together and use all beef stock. However, I cannot guarantee the flavour. The wine makes this incredible.
What do you serve with beef bourguignon?
Definitely Mashed potatoes! You can also serve it with plain rice or noodles. There is so much flavour in this, you need a fairly plain side to go with it.
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow cooker, Instant Pot/Pressure Cooker, stove top and the traditional oven method included! Easy to make – every step is worth it.
Ingredients
1tablespoonsextra-virgin olive oil
6ouncesbaconroughly chopped
3poundsbeef briskettrimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
1carrotlarge, sliced 1/2-inch thick
1white onionlarge, diced
6clovesgarlicminced (divided)
1pinchcoarse salt
1pinchground pepper
2tablespoonsflour
12pearl onionssmall, optional
3cupsred winelike Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine
2-3cupsbeef stock(if using 2 cups of wine, use 3 cups beef stock)
2tablespoonstomato paste
1beef bouillon cubecrushed
1teaspoonfresh thymefinely chopped
2tablespoonsfresh parsleyfinely chopped, divided
2bay leaves
1poundwhite mushroomsfresh, small or brown mushrooms ,quartered
2tablespoonsbutter
Instructions
TRADITIONAL OVEN METHOD:
Preheat oven to 350°F (175°C).
Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with parsley and serve with mashed potatoes, rice or noodles.
To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
Notes
STOVE TOP BEEF BOURGUIGNON:
In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
Garnish with parsley and serve with mashed potatoes, rice or noodles.
INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER:
Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
While steam is releasing, prepare your buttered mushrooms (OPTIONAL — or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
SLOW COOKER BEEF BOURGUIGNON:
In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
ORIGINALLY POSTED FEBRUARY 18, 2018. POST UPDATED WITH VIDEO.
Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
I used brisket in the recipe. I did the stove top version and the meat is somewhat tough. Any idea why that could have happened? This would have been an awesome dish had I not messed up. Thanks for the recipe I will try this again.
I would guess that it was undercooked. Meat will tenderize if you cook it long enough. When I read this recipe, I though “no way will that meat be tender”. Cook the meat in the gravy for awhile (like an hour or longer – the longer the more tender I guarantee it) but be sure to hold back the carrots and mushrooms as they will disintegrate in that amount of time. Be sure to add in the veggies and give their time in the gravy though (it’s what makes them yummy).
Wonderful. I also did the stovetop version and used chuck roast. I had to increase the cooking time to about 3.5 hours for the meat to be tender enough. It was not tender at 2.5 hours. I also reduced the broth to 1 cup. The sauce was still too thin for my liking so I left the lid off for the last hour plus of cooking to evaporate some of the liquid. It was wonderful and lots easier to prepared than the original Julia Child version! Thanks for including all the various cooking methods.
I would definitely say undercooked. Brisket and chuck roast (and other cheaper cuts of beef) will be tough if not cooked long and slow. Overcooking will make the meat dry but not tough. You know the meat is cooked exactly right when a fork easily pierces the meat and pulls it apart.
Hi there. Not sure if you’re still interested in responses. But I had a similar situation, so then I put it in the oven covered on low (250-300) for a couple of hours and it was perfect after that. Hope this helps!
If making the day before, should I save the mushroom step until re-heating the next day? Or is it still ok to do as the last step and then re-heat with the whole dish? Thanks! Can’t wsit to try for Christmas Eve dinner!
Hi Cindy! I would make the mushrooms the next day as I love fresh, plump and juicy mushrooms. But it’s up to you. Go with what is easier for you. The mushrooms aren’t terrible the next day, they are super soft and delicious. I hope that helps!
Help! So I made the oven version and while the meat looks fork tender and the sauce is flavorful, I didn’t get anywhere close to 2.5 cups. Serving it tomorrow, will it be on to add more stock to it when re-heating? Was afraid to do it for fear it would dilute the rich flavor. Sorry for so many questions! I’m a novice cook and really wanted to try something a bit more impressive than Jan my usual blah fare.;) Thank you!
First time I ever made this. I used Brisket (Perfect). By the time I added the wine it was almost enough liquid so I didn’t get to add much beef stock so I added an extra beef bouillon. It seemed a little soupy (just covered the meat like instructed) but ended up cooking down and was perfect. I added a little extra garlic, thyme and parsley to recipe. I cooked in oven using my dutch oven. I didn’t strain the liquid at the end because it was thick enough. I’m also all for less steps. I made mashed potatoes with it. I WILL be making this again. It was delicious.
That’s great Jennifer! The soupy liquid freaked me out too at first and watching it turn into a thick gravy is magic. I’m so glad you put your own spin on it! The less steps the better 😉
Hi Helen! We only get one cut here at the butcher and it doesn’t specify what cut it is. I’m so sorry I couldn’t be of more help! Hopefully someone has the answer for you!
Since I cannot think of different cuts of brisket, may I assume you are asking about beef brisket vs corned beef brisket?? You’ll want the packet to say “Beef Brisket”. Do not purchase corned beef brisket!
There are two cuts of beef brisket. The flat cut is much leaner and more compact. The point cut is fattier and usually smaller. The whole brisket contains both cuts which are separated by a thick layer of fat.
I too, am wondering which cut of brisket was used for this recipe.
There is point and flat cuts and either will do. But as you say, corned beef brisket is a no no.
I’ve made this recipe with beef cuts from chuck to blade to brisket to cheek and they all turn out fabulous. Favourite is actually cheek but it’s tough to find.
Hi Helen! I use Brown Brothers Pinot Noir. I’m not sure where you are in the world, but a good quality dry red wine like a pinot or merlot tastes really great here 🙂
Hi there! Amazing recipe – I cooked in a ditch oven using brisket at 325 for 3 hours. Though I can taste the amazing flavour – it’s seems suuuuuper salty. Has this happened to anyone? How can I mellow it down – please help! This is supposed to be for a dinner party tomorrow. I worry even with garlic mashed it’ll be too salty :/ HALP!
You are welcome to leave out the pinch of salt and see if that helps any. There is also a possibility that the seasoned Dutch Oven could have added to the salty flavor. I hope that this helps when you make it. Please let me know how it comes out! Thanks for following along.
Hello! I am planning on making this in the instant pot, but since I’m cooking for a work potluck, I might do a larger roast/brisket (maybe 4-5 pounds). How does this increase the cooking time in the IP? It will be my first time using one! Should all of the other ingredients be likewise increased? Thanks!
Hey Sara! Cooking time shouldn’t increase too much, maybe 5 minutes extra? Also, I’d throw in an extra carrot, but the rest should be great! There’s plenty of liquid to cover that sized brisket. I hope it all works out!
For years I’ve wanted to try Julia’s beef bourguignon but was too intimidated. I thought to myself, all that work and expense and what if it didn’t turn out well but your post made me realize that I had to step into the darkness and go for it! And I’m sooooo glad I did. Your changes to the original were perfect as well as your detailed directions. After straining the sauce and cooking it down for a short while, the texture was like velvet and the taste perfect. Thanks so much for another great recipe!
Get the BRISKET!!! This was amazing. I did the oven version it was a lot of work for one person to manage but sooooo worth it. I also skipped adding the pearl onions and I was only makeing it for 2 people so i used 2 pounds of brisket but still used 2 cups of wine and stock and my sauce once strained and simmered was perfectly thick!!! This was the most flavorful meal i have ever made… i cant recommend the brisket enough i cooked at 325 for 3 and a half hours thr mesn couldn’t of been more tender ans juicy!! Make this!!!
They are all great options. It really depends heavily upon the time that you have to prepare the meal. Please let me know what option you decide and how you like it! Thanks for following along! xo
I used brisket in the recipe. I did the stove top version and the meat is somewhat tough. Any idea why that could have happened? This would have been an awesome dish had I not messed up. Thanks for the recipe I will try this again.
Hi David, I’m sorry to hear that! I’m not sure what could have gone wrong. It’s possible it was over cooked?
I would guess that it was undercooked. Meat will tenderize if you cook it long enough. When I read this recipe, I though “no way will that meat be tender”. Cook the meat in the gravy for awhile (like an hour or longer – the longer the more tender I guarantee it) but be sure to hold back the carrots and mushrooms as they will disintegrate in that amount of time. Be sure to add in the veggies and give their time in the gravy though (it’s what makes them yummy).
Wonderful. I also did the stovetop version and used chuck roast. I had to increase the cooking time to about 3.5 hours for the meat to be tender enough. It was not tender at 2.5 hours. I also reduced the broth to 1 cup. The sauce was still too thin for my liking so I left the lid off for the last hour plus of cooking to evaporate some of the liquid. It was wonderful and lots easier to prepared than the original Julia Child version! Thanks for including all the various cooking methods.
try using a pressure cooker or a dutch oven.
Was the meat marinated? If not that’s what makes it tender sometimes we have to use beef base to tenderize the meat as well
I would definitely say undercooked. Brisket and chuck roast (and other cheaper cuts of beef) will be tough if not cooked long and slow. Overcooking will make the meat dry but not tough. You know the meat is cooked exactly right when a fork easily pierces the meat and pulls it apart.
Hi there. Not sure if you’re still interested in responses. But I had a similar situation, so then I put it in the oven covered on low (250-300) for a couple of hours and it was perfect after that. Hope this helps!
If making the day before, should I save the mushroom step until re-heating the next day? Or is it still ok to do as the last step and then re-heat with the whole dish? Thanks! Can’t wsit to try for Christmas Eve dinner!
Hi Cindy! I would make the mushrooms the next day as I love fresh, plump and juicy mushrooms. But it’s up to you. Go with what is easier for you. The mushrooms aren’t terrible the next day, they are super soft and delicious. I hope that helps!
Thank you! I will do them the day of serving! Will let you know how it turns out!
Great! Enjoy and happy holidays!
Help! So I made the oven version and while the meat looks fork tender and the sauce is flavorful, I didn’t get anywhere close to 2.5 cups. Serving it tomorrow, will it be on to add more stock to it when re-heating? Was afraid to do it for fear it would dilute the rich flavor. Sorry for so many questions! I’m a novice cook and really wanted to try something a bit more impressive than Jan my usual blah fare.;) Thank you!
I did the same! It is beautiful looking but need more sauce – can anyone recommend how to fix?
First time I ever made this. I used Brisket (Perfect). By the time I added the wine it was almost enough liquid so I didn’t get to add much beef stock so I added an extra beef bouillon. It seemed a little soupy (just covered the meat like instructed) but ended up cooking down and was perfect. I added a little extra garlic, thyme and parsley to recipe. I cooked in oven using my dutch oven. I didn’t strain the liquid at the end because it was thick enough. I’m also all for less steps. I made mashed potatoes with it. I WILL be making this again. It was delicious.
That’s great Jennifer! The soupy liquid freaked me out too at first and watching it turn into a thick gravy is magic. I’m so glad you put your own spin on it! The less steps the better 😉
Hi Karina
Forgot to ask what cut of brisket should I use for beef bourguignon?
Thanks
Hi Helen! We only get one cut here at the butcher and it doesn’t specify what cut it is. I’m so sorry I couldn’t be of more help! Hopefully someone has the answer for you!
Since I cannot think of different cuts of brisket, may I assume you are asking about beef brisket vs corned beef brisket?? You’ll want the packet to say “Beef Brisket”. Do not purchase corned beef brisket!
There are two cuts of beef brisket. The flat cut is much leaner and more compact. The point cut is fattier and usually smaller. The whole brisket contains both cuts which are separated by a thick layer of fat.
I too, am wondering which cut of brisket was used for this recipe.
There is point and flat cuts and either will do. But as you say, corned beef brisket is a no no.
I’ve made this recipe with beef cuts from chuck to blade to brisket to cheek and they all turn out fabulous. Favourite is actually cheek but it’s tough to find.
Hi Karina:
I am going to try this recipe. Can you tell me what brand and type of wine you used?
Thanks very much
Hi Helen! I use Brown Brothers Pinot Noir. I’m not sure where you are in the world, but a good quality dry red wine like a pinot or merlot tastes really great here 🙂
Hi there! Amazing recipe – I cooked in a ditch oven using brisket at 325 for 3 hours. Though I can taste the amazing flavour – it’s seems suuuuuper salty. Has this happened to anyone? How can I mellow it down – please help! This is supposed to be for a dinner party tomorrow. I worry even with garlic mashed it’ll be too salty :/ HALP!
Hello Emily,
You are welcome to leave out the pinch of salt and see if that helps any. There is also a possibility that the seasoned Dutch Oven could have added to the salty flavor. I hope that this helps when you make it. Please let me know how it comes out! Thanks for following along.
Adding potato to liquid soaks up the salt and doesn’t change the taste. You can throw out or use the potato later.
Great tip!
Hello! I am planning on making this in the instant pot, but since I’m cooking for a work potluck, I might do a larger roast/brisket (maybe 4-5 pounds). How does this increase the cooking time in the IP? It will be my first time using one! Should all of the other ingredients be likewise increased? Thanks!
Hey Sara! Cooking time shouldn’t increase too much, maybe 5 minutes extra? Also, I’d throw in an extra carrot, but the rest should be great! There’s plenty of liquid to cover that sized brisket. I hope it all works out!
For years I’ve wanted to try Julia’s beef bourguignon but was too intimidated. I thought to myself, all that work and expense and what if it didn’t turn out well but your post made me realize that I had to step into the darkness and go for it! And I’m sooooo glad I did. Your changes to the original were perfect as well as your detailed directions. After straining the sauce and cooking it down for a short while, the texture was like velvet and the taste perfect. Thanks so much for another great recipe!
Hello Nancy!
I am so glad that you gave it a try and that it turned out so well. That makes me so happy to hear. Thanks for following along with me. xo
Get the BRISKET!!! This was amazing. I did the oven version it was a lot of work for one person to manage but sooooo worth it. I also skipped adding the pearl onions and I was only makeing it for 2 people so i used 2 pounds of brisket but still used 2 cups of wine and stock and my sauce once strained and simmered was perfectly thick!!! This was the most flavorful meal i have ever made… i cant recommend the brisket enough i cooked at 325 for 3 and a half hours thr mesn couldn’t of been more tender ans juicy!! Make this!!!
Which method would you say comes out the best ?
Hello Deanna!!
They are all great options. It really depends heavily upon the time that you have to prepare the meal. Please let me know what option you decide and how you like it! Thanks for following along! xo