Meat prep day, part two!
I have never made beef Bourguignon so I decided no time like the present. It is about a 2 and 1/2 day process. Bought the chuck from Costco and trimmed the fat and cut into bite sized chunks (nearly 4 pounds of meat trimmed). Then added onions, garlic, peppercorns, bay leaves, carrots, parsley and 6 cups of a cab (instead of traditional burgundy because I found the Kirkland Cab but could not find any burgundy!).
It will now marinade for two days and then start the cooking process on Friday.
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