I followed Ina Garten's recipe for beef bourguignon. My beef is tough. What did I do wrong?
I browned the cubed chuck on the stovetop then braised at 250 degrees for two and a half hours.
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I browned the cubed chuck on the stovetop then braised at 250 degrees for two and a half hours.
4 Comments
Voted the Best Reply!
Need some more info before diagnosing the patient.
Is the beef tough and dry, or tough like not cooked through?
Did you cook it covered in the oven?
Did the liquids reduces a lot? (they shouldn't have)
Is your oven inside temp true to the outside dial? (could you have overcooked it?)
Is this the recipe you made?
http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe.html
If not, which recipe or what was different?
Don't despair...the dish is probably recoverable.