Boeuf, not quite bourguignon
Inspired by my recent trip to Burgundy where I enjoyed the festivities surrounding the Ventes du Vin at the Hospice de Beaune. Not to mention several trips to vineyards with wine tastings and some great food. I decided my next recipe should be Boeuf Bourguignon, a quintessential Burgundian dish that is for me the ultimate in comfort food.
It is heralded as the ultimate casserole or stew dish to keep you warm on those chilly autumnal nights. I’ve been making this dish, like many in my repertoire, for many a year now, but there is a dark secret behind this dish.This is a guilty secret that I’ve been harbouring for years and I only recently ‘fessed up to friends after cooking it for them at a recent wine tasting. I couldn’t take the sleepless nights and guilt ridden angst anymore.
It is heralded as the ultimate casserole or stew dish to keep you warm on those chilly autumnal nights. I’ve been making this dish, like many in my repertoire, for many a year now, but there is a dark secret behind this dish.This is a guilty secret that I’ve been harbouring for years and I only recently ‘fessed up to friends after cooking it for them at a recent wine tasting. I couldn’t take the sleepless nights and guilt ridden angst anymore.
I use Côtes du Rhône wine in my boeuf bourguignon!
I feel much better now, having outed myself, but I’m sure
many of you are disgusted to the core and may never read this blog ever again.
There is a reason why I use this particular wine, it seems
to work well with the recipe that I have, the one I use while it isn’t exactly up
to my drinking standards it is perfectly acceptable for cooking. It also
comes in a handy 250ml sized bottle which I happily found out they also sell
here in the Netherlands. The bottle is
enough to furnish the dish and means I don’t have to open a whole bottle of
wine. Though there’s nothing wrong with doing that if I intend to drink the
rest of it! Some recipes would mention leftover wine, but that ingredient doesn’t
exist in our house.
I could just call the dish “beef casserole” but it just
doesn’t have the same ring to it, so maybe I should just call a "spade a spade" and call it, Boeuf Côtes du Rhône. Apologies to any Burgundians reading this.
500g shin of beef, preferably with bone marrow, cubed into 1/2 inch pieces
250ml red wine
100ml water
100ml water
2 onions finely chopped
1 stick celery finely chopped
1 medium sized carrot finely chopped
100g smoked bacon lardons
100g smoked bacon lardons
1 clove of garlic chopped
1 Bay leaf2g thyme
2g rosemary
200g mushrooms quartered
2 teaspoons tomato puree
2 teaspoons flour
1 teaspoon Dijon mustard to finish
Salt and pepper to taste
In a casserole or heavy bottomed saucepan, on a low heat saute the onions, celery and carrots until soft
Add the bacon and garlic and cook for a further 5 minutes
Next add the tomato puree and flour and cook out for 5 minutes, stirring as you do so
In a separate pan brown off the meat on a medium heat to seal, making sure you get a good colour
Then add the meat to the saucepan with the veg and bacon
Add the wine and water and stir through
Cook in a low oven at 120 Celsius (Fan oven) 130 Celsius (normal oven) for 3 - 4 hours, I like to add the quartered mushrooms after 2 hours.
To finish add the mustard and stir through about 15 minutes before serving
Season to taste
I like to serve this with a rich and creamy mash and some crusty bread.
Salt and pepper to taste
In a casserole or heavy bottomed saucepan, on a low heat saute the onions, celery and carrots until soft
Add the bacon and garlic and cook for a further 5 minutes
Next add the tomato puree and flour and cook out for 5 minutes, stirring as you do so
In a separate pan brown off the meat on a medium heat to seal, making sure you get a good colour
Then add the meat to the saucepan with the veg and bacon
Add the wine and water and stir through
Cook in a low oven at 120 Celsius (Fan oven) 130 Celsius (normal oven) for 3 - 4 hours, I like to add the quartered mushrooms after 2 hours.
To finish add the mustard and stir through about 15 minutes before serving
Season to taste
I like to serve this with a rich and creamy mash and some crusty bread.
0 comments