Anthony needs no introduction. Honest, inquisitive and passionate, he has inspired us to cook, travel, and focus on bringing joy into our lives. In Anthony Bourdain's Les Halles Cookbook, you can find this recipe along with other strategies and techniques. This beef bourguignon is the perfect thing to warm up a cold winter's night.
This recipe comes from Enrique Olvera who is a world renowned chef. He owns 15 restaurants with two (Pujol in Mexico and Cosme in New York) holding positions on the World's Best Restaurant list. In his book, Tu Casa Mi Casa, he explores the foundations of Mexican cooking and flavours. This recipe is the best thing to bring people together.
Brown stock is a staple in cooking and is the base for a ton of recipes. Brown stock is a highly gelatinous and makes for a rich and flavourful stock. In French cooking, traditionally a veal stock is used but a beef stock is also great. The beef stock will have a deeper and heartier flavour whereas the veal will be more delicate. You can use this stock to make delicious sauces (like a demiglace), gravies, braises, stews and soups. There are a ton more uses for stock so it's great to keep on hand in the freezer!