Julia, Meryl and I make Boeuf Bourguignon.

In the 1960s and ’70s, Julia Child, that marvelous home cooking enthousiast, taught us how to cook bœuf bourguignon, and all the other great French recipes, Meryl Streep did some sort of re-editing in 2009 with Julie & Julia, and although I had known about bœuf bourguignon before, I must admit that both Julia Child and Meryl Streep are to blame for my constant trying of making the perfect (let’s shorten it) b.b. ever since I first saw the picture. This Easter Sunday, however, when making b.b. at my parents’ place, I was left to my very own devices, meaning I had neither a cook book nor a DVD at hand, and so I had to put all my beef in one basket, and to rely on my not too trustworthy memory. Well, I could have done better, my b.b. was certainly not a price winning dish, but it wasn’t too bad, either—as a matter of fact, there were no leftovers…

2 thoughts on “Julia, Meryl and I make Boeuf Bourguignon.

  1. I remember Bocuse saying in one of his TV shows that you need 2 bottles of very good red wine for this dish: 1 to go into the bb pot and 1 to drink while the dish is gently stewing away. Hope you had both at hand …

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