What to do? Sunday supper

About Sunday supper. 

I have been working on eggs, sandwiches, cereal and ramen for a while.

Thus, I have a hankering for one of these two.

Which shall it be?

Help me chose.

I will have to go for groceries tomorrow, so get your vote in.


And you can pitch in for the groceries!  o{];¬)

UPDATE: Sat 8 May

Thanks for the votes!

Visit HERE for what I make.

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. talonh says:

    We made Boeuf Bourguignon per Julia Child’s recipe a week ago and shared it with a guest priest friend. It was a triumph to be revisited.

  2. wanda says:

    Either one is fine with me. Hope for a photo of the finished product!

  3. Gregg the Obscure says:

    Well, I’ve never heard of a celebration that started with slaying a fatted bird . . .

  4. AnAmericanMother says:

    talon . . .

    I had JUST mentioned Ms. Child’s beef burgundy on another thread.

    You’re right, it is a triumph, but I spent all day in the kitchen. I do go slow the first time I make anything, but still . . .

    Perhaps a later version (other than the one in Vol. 1 of “Mastering the Art of French Cooking) is less time-consuming?

  5. Melania says:

    The spelling is “coq au vin,” by the way.

    I also voted for the boeuf bourguignon. We had it for Christmas Day dinner, yes the one in Julia Child’s first cookbook, and it was a great success.

  6. Katharine B. says:

    Just made coq au vin yesterday. Go for the boeuf!

  7. The Egyptian says:

    As I sit here eating my pot roast, you talk about fancy french food, give me rustic any day. [I assume you are joking. These are as rustic as you can get.]

    PS the beef if you please

  8. Will D. says:

    I voted for the Boeuf. I can make a tolerable Coq au vin, but the other one eludes me. Please post one of your photo-recipes when you do it!

  9. AnAmericanMother says:


    How long did it take, if you don’t mind my asking? My husband made fun of how long I was in the kitchen, I think from start to finish with all the prep it was more than five hours. I did do other things in the short intervals like making salad and garlic rounds, but oh my goodness . . . .

  10. FranzJosf says:

    I voted for the chicken. I like to marinate the beef for a minimum of two days; you haven’t the time.

  11. thefeds says:

    Fr. Z,

    I would also vote for Julia Child’s recipe. One change, though, would be to use the boneless beef short ribs from Costco, if you have access to one.

    Rob Federle

  12. Nora says:

    Chicken in the spring – it is so much friendlier with all the new veggies!

  13. Mary G says:

    And if you can get Australian beef, all the better!

  14. thefeds: boneless beef short ribs

    Good idea.

  15. lucy says:

    To the Egyptian…….these actually are peasant dishes, but oh, so good. They have just been wonderfully refined to be considered uppity. I make them both very often and everyone in the family loves them.

    I voted for the beef ! Too much chicken this week

  16. AngelineOH says:

    I use boneless short ribs too. Always a hit!

  17. Geoffrey says:

    I voted for “Coq au Vin” because I’d really like to see pictures of the steps you take to make it! I have yet to try making this, but hope to one day soon.

  18. JPG says:

    Father, stick with the beef particularly on a Sunday. The beef is far more celebratory. I would not choose a cab but instead a fine Pinot Noir or a Burgundy with the Bourginion(I know a bit obvious). Preferably one on the drier side. I still love a cab with beef but Pinot Noirs if properly chosen go with almost anything. Chicken in our house is a pedestrian “watch the cholesterol” fare, healthy eating protein. Sunday is for beef. If not the fine dish yuo propose then a fine Filet done on the grill medium rare with Asparagus and perhaps a twice baked potato. I know not a culinary challenge but a fine Cab or Merlot would go splendidly!

  19. Sursum Corda says:

    I would recommend the beef. Boeuf Bourgignon is a pleasure for the cook to prepare and a delight for your guests.

    I too, am a sometimes cook, under no particular time constraints or need to support myself by my culinary talents, appreciate these challenges. Cooking for others, particularly if the appreciate the effort, can be even more satisfying than the food itself.


    Sursum Corda

  20. joeysmom says:

    Father, I also recently made Boeuf Bourgignon using Julia Child’s recipe. I vote for that. I substituted baby Portobello mushroom for white mushrooms. Very yummy.

  21. q7swallows says:

    Yes on the Boeuf.

    And an emphatic yes on the baby portabello mushrooms.

  22. sawdustmick says:

    Whenever I make the beef, I cheat and use a tea bag for the bouquet garni. Hmmm.

  23. tiro_j says:

    I use a method for coq au vin developed by the clever folk at America’s Test Kitchen, published a couple of years ago in their Cooks Illustrated magazine. It cuts the usual three hour prep and cooking time in half. The trick is in reducing the wine and stock in a separate pan before combining with the other ingredients. Oh, and monter au beurre for that lovely glassy quality of the sauce.

    As for boeuf bourgignon, I haven’t made it since discovering the magnificently simple and outrageously peppery Italian beef-in-wine preparation, peposo. This is the recipe from Bill Buford’s account of his time working for one of the world’s top butchers, Dario Cecchini in Tuscany:

    1 beef shin, deboned, butchered into the individual muscles and then cut into large chunks; a botte [!] of red wine, preferably a simple chianti, not too complex; 4 tablespoons of freshly ground black pepper; 1 tablespoon seasalt or kosher salt; 1 whole bulb of garlic, split into cloves and peeled.

    Pre-heat overn to 400 degrees F; put all the ingredients in a heavy pot; put the pot in the oven and turn the temperature down to 200 degrees F; leave the pot in the oven for 10-12 hours. Serve with a good white bread. I start this in the morning, and it’s ready for dinner.

  24. Rev. Philip-Michael says:

    Hey Father, upon a random google search of the price for Boeuf Bourguignon I found it could costs about $172. How about you have your self a real good high quality hamburger and fries with a nice cold beer or soda and give the other 150 or so dollars to something or someone who could actually use it and may otherwise not eat tonight! Or did you not promise simplicity? You are scandalizing many! STOP!

  25. The Egyptian says:

    Tongue planted firmly in cheek Father, they are basically a french version of a pot roast. Bon appetite ;>)

  26. The Egyptian: Absolutely. It is amazing that some people have a nutty about these dishes because they have French names.

  27. Rev. Philip-Michael: it could costs about $172

    If I made it with a 1982 Petrus and imported Kobe beef from Japan it could cost closer to $3000!

  28. AnAmericanMother says:

    ’82 Petrus in the cooking pot!!!?????!!!!! [ faints on couch, holding vinaigrette to nose ]

    Now there’s scandal, if you like.

    Rev. P-M, don’t fret. With some planning (e.g. Costco for the beef) and a trip to the farmer’s market for the veggies and vino, you won’t be anywhere near $172.

    Plus of course it reheats beautifully for several subsequent meals, so you have to consider that as well. I got a second meal out of it for a family of four — including two large and hungry boys!

  29. irishgirl says:

    I voted for the Coq au Vin, but the beef sounds good, too!

    And today is a big day in France, especially in the city of Orleans: the 581st anniversary of the raising of the siege by St. Joan of Arc! And it was 25 years ago that I was there to witness the celebrations! How I wish I were back there again!

  30. PghCath says:

    Fr. – If you go with the Boeuf, I would recommend a Julia Child recipe – but NOT that in “Mastering the Art of French Cooking.” As someone above noted, it takes an inordinate amount of work and time. If you can get your hands on a copy of “Julia and Jacques [Pepin] Cooking at Home,” I would use the recipe therein. Much simpler, equally delicious. If you can’t find the book, there’s a serviceable description of the recipe here:


    Anthony Bourdain, another individual who knows a thing or two about French food, also has a good version:


    Bon appétit!

  31. jimhuffman says:

    I think the secret with the beef (this or plain old American pot roast) is not so much in marinating ahead of time, but making it a day ahead, and letting it sit. The flavors have a chance to mature, and it’s worthy of a celebration. (Which we’re having this weekend: our daughter’s graduating college — UNC-CH). If my family was only like me, and preferred to eat at home. Instead, we’re going to a restaurant my daughter likes, but which I charitably think is an expensive Golden Corral.

  32. Harold says:

    Boeuf bourguignon is my favorite dish of all. It would make an excellent Sunday dinner. Next time you’re in New York, there are several mid-priced restaurants with delicious versions of boeuf bourguignon.

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