Bœuf Bourguignon.

Another french classic. It may not be the prettiest dish in the world, but it is definitely one of the tastiest. It got quite popular all over the world after the release of the 2009 movie ‘Julie & Julia’, featuring Meryl Streep and Amy Adams.

It is one of the classic peasant dishes. Cheaper cuts of beef tenderized by simmering them for a long, long time in red wine (burgundy) with a bouquet garni, carrots, onions and some garlic. Sometimes mushrooms or pearl onions are added to the meat and wine, but I usually skip that part.

Well, done either way it’s something you will not stop making over and over again! And by the way… It’s even better the next day!

boeuf bourguignon

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The Anatomy of German

“Rinderroulade” is a dish all german kids and adults know very well. Usually served with red cabbage (simmered with apple, red wine and bay leaf) and depending on where you live potatoes, mashed potatoes, dumplings or in my case spaetzle. It’s just one of those dishes your grandma, mother or any other relative serves to you and you just can’t help but love it.

Actually the reason why I was cooking this today was that my girlfried, who is living with me, was feeling homesick and this is one of the dishes that remind her a lot of Swabia, the part of Germany she comes from.

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I’m Benjamin Emmanuel, a 21 year old food enthusiast from Berlin. I'm documenting stories and recipes of my culinary adventures. Read more...

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