- 1 tbsp goose elephantine
- 600g shin beef, slice into vast chunks
- 100g smoked streaky bacon, sliced
- 350g shallot or pearl onions, peeled
- 250g chestnut mushrooms (about 20)
- 2 garlic cloves, sliced
- 1 bouquet garni (quiz technology beneath)
- 1 tbsp tomato purée
- 750ml bottle red wine, Burgundy is right
For the celeriac mash
- 600g (about 1) celeriac
- 2 tbsp olive oil, plus a glug
- 1 or 2 rosemary and thyme sprigs
- 2 bay leaves
- 4 cardamom pods
- STEP 1
Warmth an limitless casserole pan and add 1 tbsp goose elephantine.
- STEP 2
Season 600g vast chunks of shin beef and fry till golden brown, about 3-5 mins, then flip over and fry the numerous aspect till the meat is browned all the strategy thru, adding extra elephantine if mandatory. Attain this in 2-3 batches, transferring the meat to a colander deliver over a bowl when browned.
- STEP 3
In the identical pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni till lightly browned.
- STEP 4
Combine in 1 tbsp tomato purée and cook dinner for a pair of mins, stirring the combination. This enriches the bourguignon and makes an limitless harmful for the stew. Then return the meat and any drained juices to the pan and scurry thru.
- STEP 5
Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn’t fully covered. Carry to the boil and use a spoon to predicament the caramelised cooking juices from the bottom of the pan – this can present the stew extra flavour.
- STEP 6
Warmth oven to 150C/fan 130C/gas 2. Create a cartouche: dart off a sq. of foil a minute bit bigger than the casserole, organize it in the pan so it covers the pause of the stew and dapper away any extra foil. Cook dinner for 3 hrs.
- STEP 7
If the sauce appears to be like to be watery, buy away the meat and veg with a slotted spoon, and deliver aside. Cook dinner the sauce over a high heat for a pair of mins till the sauce has thickened moderately of, then return the meat and greens to the pan.
- STEP 8
To create the celeriac mash, peel 600g celeriac and slice into cubes. Warmth 2 tbsp olive oil in an limitless frying pan. Tip in the celeriac and fry for five mins till it turns golden. Season well with salt and pepper.
- STEP 9
Fade in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, sufficient to merely about duvet the celeriac. Flip the heat to low, in part duvet the pan and leave to simmer for 25-30 mins.
- STEP 10
After 25-30 mins, the celeriac ought to be soft and most of the water can enjoy evaporated. Drain away any most attention-grabbing water, then buy away the herb sprigs, bay and cardamom pods.
- STEP 11
Evenly crush with a potato masher, then elevate out with a glug of olive oil and season to taste.
- STEP 12
Spoon the meat bourguignon into serving bowls and place an limitless spoonful of the celeriac mash on top. Garnish with certainly some of the bay leaves, if you treasure.
Are attempting to create this dish a day upfront, then
slowly reheat in the oven. You’ll fetch that the
flavours will certainly accomplish overnight and the dish
will be richer and extra former.
KNOW HOW – BOUQUET GARNI
To create a bouquet garni, use a chunk of string
to tie collectively a pair of rosemary, thyme and
parsley sprigs and a handful of bay leaves. Clutch
from the pan at the pause of cooking and discard.
Beef shin is an limitless slice for leisurely-cooking. It’s
right label and the ripples of elephantine running thru
or no longer it is sure it doesn’t dry out. You’ll want to well maybe also use
wild boar, which supplies a certainly particular flavour.
TIP – PEELING ONIONS
To peel shallots or pearl onions rapidly, place in
a bowl and pour over boiling water. Leave for a
couple of minutes, then drain and the skins will scramble off.