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Joined Date: Dec 25, 2010
Reviewed Beef Bourguignon
"I just wanted to let everyone know... I work for a wine company and Cognac is the same thing as brandy... so if cognac is to expensive for you then you can just buy your local brandy. also, I read the review from the person that did not use the brandy who said the meat was too tough. he was exactly right, but it was his fault. brandy had chemicals in it that breaks down the protein in meat, so if you dont use the brandy (cognac) and just the wine, then there is nothing in the recipie that is going to break the meat down and make it tender. also, I found that the liquid amount is ok if you never cover the pot and let it cook with the top off the whole time. then all of the juice evaporates and you get to keep the flavor. however, in the end, I still had to add more spices because the flavor was a little weak. but I have never lived in France so maybe this is the way they would have served it!! i know that my american taste buds wanted more flavor!