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Help! Beef bourguignon too salty!

(13 Posts)
GiraffeFluff Thu 14-Dec-17 06:13:59

I appreciate my title is 100% a first world problem, but...
I slow-cooked a huge beef bourguignon for Christmas Eve. I've just come down and tasted it. It looks beautiful, all glossy and thick, but it's really salty and not delicious as it should be!! What can I add to save it, please??

DonnatellaLyman Thu 14-Dec-17 06:24:08

Put a peeled potato in - they sort of suck up the salt, then take it out at end of cooking.

NisekoWhistler Thu 14-Dec-17 06:24:32

I second the potato

LittleMissNaice Thu 14-Dec-17 06:42:33

Wine. Lots and lots of wine. No idea if it’ll get rid of the salt, but you’ll all care less.

wheresmyphone Thu 14-Dec-17 06:43:12

Think sugar is supposed to help.

VanillaMincePie Thu 14-Dec-17 06:47:19

I also heard about the potato thing. Alternatively, make loads of mash and don't put any salt in with the potatoes. When the two are eaten together, the mash might counteract the beef.

BlackSheepHasKids Thu 14-Dec-17 07:04:45

I know if it's a soup or pastry dough you can add milk.

BMW6 Thu 14-Dec-17 09:07:59

The peeled potato trick definitely works - I have had to try it myself and it absorbed the saltiness.

fusspot66 Thu 14-Dec-17 09:12:05

Potato!

CrabappleCake Thu 14-Dec-17 09:14:00

When you heat it back up put a couple of cut potatoes in. Or do it now if it’s hot. Works for soup.

Fozzleyplum Thu 14-Dec-17 09:14:25

Make another batch with no salt, mix the 2 together, then divide into 2 ( less salty) batches and freeze one batch for later.

chickenowner Thu 14-Dec-17 09:26:06

I came onto this thread to recommend adding a peeled potato, but I may have been beaten to it...

GiraffeFluff Thu 14-Dec-17 14:40:19

Thanks all!!!!
I think it's saved...it had a weird bitter aftertaste as well. I added SUGAR plus a potato and cooked it for even longer. It's delicious now!! It'll be frozen until Christmas Eve and then served with crusty bread, buttered green beans and white rice.
Thanks again!!

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