Boeuf Bourguignon or Yak Bourguignon, Boeuf Bos Grunnien
Recently our friends, we will call them the Swedes, have been obsessed with cooking Boeuf Bourguignon, poached eggs, and the like. This new found passion for cooking was a mystery to us. Then through the magic of Netflix, we received a movie called, Julie & Julia. Light Bulb! So we thought what the heck, let's try it with a yak pot roast. This turned out to to be a ton of fun as I learned a bunch of crazy stuff like how to "parboil" onions and peel them easily. After four hours of kitchen shenanigans, I was so excited to serve this master piece that I failed to photo document the "assembled stew". We took the recipe directly from Julia's Book, The Way to Cook. If you haven't tried this recipe before, take a few minutes to review and bookmark the instructions for the onions and the mushrooms. Don't forget some potatoes for the side dish.
We used a three pound yak pot roast for the main ingredient. It turned out heavenly! If we could share with everyone that reads this we would!
We won't post the recipie but we have included a bunch of links to various versions.
Julia's Recipe on Cooking - Boeuf Bourguignon
Recipie Zaar - Boeuf Bourguignon
New York Times - Boeuf Bourguignon
We will be inviting the Swedes over soon for a Cook-In.
What should it be called? Yak Bourguignon? Boeuf Bos Grunnien? or just Boeuf Bourguignon with Yak? Let us know your your thoughts. Whatever we call it this classic recipe from Julia Child is outstanding with a yak roast.
