Boeuf Bourguignon
Serves 8
INGREDIENTS:
50g butter
1kg beef pieces
150g smoked streaky bacon, sliced (or pancetta)
300g chestnut and/or shitake mushrooms, sliced
16 shallots, peeled
5 cloves of garlic, peeled and left whole
1 tablespoon of tomato puree
1 bottle of red wine (high in tannin)
400ml beef stock
1 sprig of rosemary
1 bay leaf
50g good quality dark chocolate
salt and pepper
METHOD:
1. Place a heavy bottomed casserole dish over a medium heat and add a knob of butter. When the butter has melted turn up the heat and add in the beef and brown on all sides and season with salt and pepper. Then transfer them into a bowl and set aside.
2. Put another knob of butter in the dish (if needed) and add the bacon lardons. When the bacon lardons are crisp add the shallots, followed by the whole cloves of garlic.
3. Stir in the sliced mushrooms, and the tomato puree and cook for a further a few minutes.
4. Place the beef back in the dish, pour in a bottle of red wine, followed by the beef stock, sprig of rosemary and a bay leaf. Cover the dish and cook in a pre-heated oven at 120oC for 3-4 hours.
5. 30 minutes before the end add 50g of broken pieces of dark chocolate. This creates a velvety texture and smokey flavour.
