Sunday, 27 May 2012

Clyde Park Vineyard & Bistro's Boeuf Bourguignon - get ready for cold winter's nights ahead!

Boeuf Bourguignon - courtesy of Clyde Park Bistro & Vineyard

This is probably one of the most famous of all French casserole dishes.  We have this on our menu all through winter serving it with a creamy mash and crunchy beans.

Serves: 6

1.5kg                           braising beef such as oyster blade
60g                              butter
250g                            kaiserfleisch or speck or bacon
1 tablespoon    flour
450ml                          red wine
300ml                          beef stock
4                                  eschallots, finely chopped
2 cloves                       garlic, finely chopped
1                                  beef stock cube
2 teaspoons                 tomato paste
1                                  bouquet garni
                                    Salt & pepper
12-14                                                      pickling onions
30g                              butter
150g                            button mushrooms or champignons

  1. Cut the beef into 3cm cubes
  2. In a large saucepan, heat 60g butter until very hot and fry the kaiserfleisch until crisp.  Remove and set aside
  3. Fry the meat until as brown as possible remembering that this will help develop a nice brown sauce in your casserole.
  4. Scatter the flour across the meat and with a wooden spoon toss the meat until the flour has slightly coloured and stuck to the bottom of the pan
  5. Add the wine, the stock, eschallots, garlic, beef stock cube, tomato paste, bouquet garni, salt & pepper.  Bring to the boil, add the lid, reduce the heat to a gentle simmer until tender, approximately 2¼ hours
  6. Three quarters of an hour before the end of the cooking time sauté the picking onions in 30g butter until they are brown.  Add to the casserole with the kaiserfleisch
  7. Wash the mushrooms, trim the tails.  Keep them whole if they are very tiny or cut into halves or quarters. Toss for 30 seconds in the butter and add to the dish for the last 10 minutes of cooking time
  8. At the end of the cooking time, discard the bouquet garni and check the seasoning.
  9. To serve, remove the meat with its garnish and boil down the sauce to concentrate the flavour and to thicken it a little.
  10. Spoon the sauce over the meat and sprinkle with parsley.

  11. Serve with a creamy mash, large baked potato or rice pilaf.

No comments:

Post a Comment