Boeuf Turnbull

Other alcoholic drinks, decadent smokes, and hearty eating
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djewesbury
Graham’s 1970
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Boeuf Turnbull

Post by djewesbury » 14:37 Wed 07 Jan 2015

[url=http://www.theportforum.com/viewtopic.php?t=2326#p86391]Here[/url], DRT wrote:I know the best way to enjoy Burgundy...

1. Cut 1kg of well-aged shoulder steak into two-inch cubes

2. Peel six shallots

3. Crush three cloves of garlic

4. Put 1, 2 and 3 in a large casserole dish and pour in the bottle of Burgundy.

5. Place the dish in the fridge for 24 hours

6. Add beef stock, chopped carrots and mushrooms

7. Place in the oven for four hours or more

8. Add roast potatoes

9. Enjoy the perfect plate of Beef Burgundy with a glass of Bordeaux
Not just Burgundy! The Wine Society accidentally sold me something Australian which made a beautiful Boeuf Turnbull. We added carrots and mushroom and a soupçon of brandy, and a little flour before it went in the oven: and the accompaniment was not Bordeaux, but a very fine Vacqueyras Rhone.
Thank you, next recipe please?
Daniel J.
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Glenn E.
Quinta do Vesuvio 1994
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Re: Boeuf Turnbull

Post by Glenn E. » 16:52 Wed 07 Jan 2015

djewesbury wrote:
[url=http://www.theportforum.com/viewtopic.php?t=2326#p86391]Here[/url], DRT wrote:I know the best way to enjoy Burgundy...

1. Cut 1kg of well-aged shoulder steak into two-inch cubes

2. Peel six shallots

3. Crush three cloves of garlic

4. Put 1, 2 and 3 in a large casserole dish and pour in the bottle of Burgundy.

5. Place the dish in the fridge for 24 hours

6. Add beef stock, chopped carrots and mushrooms

7. Place in the oven for four hours or more

8. Add roast potatoes

9. Enjoy the perfect plate of Beef Burgundy with a glass of Bordeaux
Not just Burgundy! The Wine Society accidentally sold me something Australian which made a beautiful Boeuf Turnbull. We added carrots and mushroom and a soupçon of brandy, and a little flour before it went in the oven: and the accompaniment was not Bordeaux, but a very fine Vacqueyras Rhone.
Thank you, next recipe please?
What does Jo eat?
Glenn Elliott

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djewesbury
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Re: Boeuf Turnbull

Post by djewesbury » 17:00 Wed 07 Jan 2015

Derek makes her a salad (seriously; she's a vegetarian).
Daniel J.
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Glenn E.
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Re: Boeuf Turnbull

Post by Glenn E. » 17:39 Wed 07 Jan 2015

Ah, yes, that explains the recipe then.
Glenn Elliott

PopulusTremula
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Re: Boeuf Turnbull

Post by PopulusTremula » 17:52 Wed 07 Jan 2015

djewesbury wrote:The Wine Society accidentally sold me something Australian
I would be curious to know who caused the accident? TWS are usually on the ball in my view.

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djewesbury
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Re: Boeuf Turnbull

Post by djewesbury » 20:59 Wed 07 Jan 2015

Hmm; the 'accident' was, strictly speaking, more a 'customer error'.
Daniel J.
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DRT
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Re: Boeuf Turnbull

Post by DRT » 23:38 Wed 07 Jan 2015

djewesbury wrote:We added carrots and mushroom and a soupçon of brandy, and a little flour before it went in the oven
Presumably at step 6?

I will dig out my "what do do with German white wine" recipe at the weekend and post it here :wink:
"The first duty of Port is to be red"

Ernest H. Cockburn

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DRT
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Re: Boeuf Turnbull

Post by DRT » 23:39 Wed 07 Jan 2015

Glenn E. wrote:What does Jo eat?
djewesbury wrote:Derek makes her a salad (seriously; she's a vegetarian).
No, I make her Mushroom Burgundy. Same recipe minus the beef and beef stock. Yes, I know, pointless.
"The first duty of Port is to be red"

Ernest H. Cockburn

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djewesbury
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Re: Boeuf Turnbull

Post by djewesbury » 23:41 Wed 07 Jan 2015

DRT wrote:
djewesbury wrote:We added carrots and mushroom and a soupçon of brandy, and a little flour before it went in the oven
Presumably at step 6?

I will dig out my "what do do with German white wine" recipe at the weekend and post it here :wink:
Oops!
Daniel J.
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