Boeuf Bourguignon – Gluten Free
This recipe is from Levana Kirschenbaum’s new cookbook, The Whole Foods Kosher Kitchen.
Spend a wonderful evening with a few French classics and some wine to go with dinner! By the way, my bourguignon has been included in Joan Schwartz’s charming book, deceptively innocent, called Meat and Potatoes. My secret ingredient here is crème de cassis, the wonderful black currant liqueur. To peel tiny onions, throw them in a pot of boiling water for just one minute: The skins will slip right off. Better yet, get frozen tiny onions (also called cocktail onions). This dish reheats very well and improves with age, so go ahead and make it a day or two ahead.