I have a question about the recipe "Beef Bourguignon" from TasteFood. is there a substitute for cognac in this recipe? (don't have any on hand)...
If you don't have Brandy to use instead, I suppose you could use Vermouth, but you won't have quite the same flavor profile. Otherwise, pick another recipe to make this time --1/2 cup is quite a lot and it seems it wouldn't be the same without it.
Pegeen is a trusted home cook.
Cognac is a type of brandy. You can use other brandy besides cognac. You could also substitute red wine or beef broth. It's not critical to use brandy as it's only 1/2 cup to deglaze the pan.
p.s. It would be nice, but in my humble opinion you can make great boeuf bourgignon without cognac. Of the two, using some "decent" red wine in the recipe (something you wouldn't mind drinking) is more important.
Thank you Nutcakes and Pegeen. I decided to persevere with a lovely Columbia Valley Cabernet on hand. Judging by the aroma now wafting from the oven, the bourguignon will still be a crowd-pleaser. Cheers!
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.