You've probably heard this one mentioned in passing or on cooking
shows, but do you know what goes into making Beef Bourguignon? Mike
takes on this classic French stew with beautiful flanken, hearty
vegetables, and the perfect technique to bring that flavor to life.
1 3-bone flanken roast (about 6 and 1/2 pounds), cut into 1- to 1- and- 1/2-inch rectangles
1/3 cup Alfasi Cabernet Sauvignon or other red wine
pinch of black pepper
6-8 cloves garlic, peeled
pinch of allspice
1-2 bay leaves
generous pinch of kosher salt
For more with Chef Mike, check out Mike's Day Off.
And to find out how Mike picks the perfect cut of meat click here!