Meat bourguignon
Fixings
1.6kg braising steak, cut into extensive pieces
3 sound leaves
little pack thyme
2 bottles modest red wine
2 tbsp oil
3 extensive or 6 ordinary carrots
, cut into expansive lumps
2 onions
, generally hacked
3 tbsp plain flour
1 tbsp tomato purée
To serve
little handle spread
300g bacon
lardons
500g pearl onions
or on the other hand little shallots, stripped
400g mushrooms
, split
hacked parsley
- -
Technique
Tip 1.6kg braising steak, cut into vast pieces, into an extensive bowl with 3 sound leaves, a little cluster of thyme, 2 bottles shabby red wine and some pepper, at that point spread and leave in the cooler medium-term.
Warmth stove to 200C/180C fan/gas 6.
Spot a colander over another extensive bowl and strain the marinated meat, keeping the wine.
Warmth 1 tbsp oil in an extensive griddle, at that point darker the meat in clusters, exchanging to a plate once sauteed. At the point when all the meat is caramelized, empty a little wine into the now-unfilled skillet and rise to discharge any caramelized bits from the dish.
Warmth 1 tbsp oil in a huge meal and broil 3 huge or 6 typical carrots, cut into vast pieces, and 2 generally cleaved onions until they begin to shading. Blend in 3 tbsp plain flour for 1 min, at that point include 1 tbsp tomato pure.
Include the meat and any juices, the wine from the griddle and whatever is left of the wine and herbs. Season and convey to a stew. Give everything a decent blend, at that point spread.
Exchange to the stove and heat for 2 hrs until the meat is truly delicate. Cool. Will solidify for as long as 3 months.
To serve, defrost totally medium-term in the ice chest whenever solidified, at that point place on a low warmth to warm through.
In the interim, heat a little handle of spread in a skillet and include 300g bacon lardons and 500g stripped pearl onions or little shallots. Sizzle for around 10 mins until the bacon begins to fresh and the onions relax and shading.
Include 400g split mushrooms and broil for another 5 mins, at that point mix everything into the stew and warmth for 10 mins more. Serve dissipated with slashed parsley.
