Boufe Bourgignonne

[horseshoes]

I'm totally confused!! I bought a big topside joint to make this beef dish with as it was recommended as a good cut for this recipe. However, I've just seen another article which says DON'T use topside as it will go dry. What are your thoughts please?

[Rollo]

Topside is fine.

[kira000]

A good casserole/braising steak would be ideal, but you can use topside. Just make sure there is plenty of liquid in the dish, so the meat stays moist and you cook it covered. If the meat is above the surface of the sauce, yes, it could become dry.

[horseshoes]

Thank the lord for that!!! I didn't want to have to go and buy MORE beef. It's to feed friends tomorrow. Thanks for that Rollo - it's much appreciated.

[horseshoes]

Thanks also to you Kira. May I also just ask you both - in one recipe it marinates overnight in the wine and in the other recipe it doesn't - what do you both do? Thanks again in advance.

[kira000]

Nope, i dont marinate, But i have been known to cook it the day before, then reheat the day i want it. It allows the flavour to really mature- always tastes yummier the next day!

So, do it tonight for tomorrow if you can! Or do it early in the day tomorrow, and reheat later if you cant do it tonight.

Also, dont know what your recipe says, but put some seasoned flour in a sandwich bag, and toss the beef cubes in it.
The fry the beef off. The flour will help your sauce thicken nicely later on.

[Rollo]

No I don't marinate either. I just pour the plonk into the pan I fried the meat in to deglaze it and then pour it over the meat in the casserole dish.

[horseshoes]

Thank you both again - you're stars.