This morning we're joined by Chef Shane Rigney from Riggers D.8 in Dublin's Inchicore!
Beef Bourguignon
Ingredients:
1 tablespoons extra-virgin olive oi
200g smoked bacon, roughly chopped
1 kg beef brisket, chuck or stewing beef trimmed of fat cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine, try us a bourgogne like a pinot noir or merlot but any decent red will work
2-3 cups beef stock
2 tablespoons tomato paste
1 beef stock cube or 1 heaped tbsp of bovril(if you have it)
1 teaspoon fresh thyme, finely chopped
½ a cup of worcestershire sauce
2 tsp of dried parsley and a bunch of fresh, finely chopped
3 bay leaves
400g fresh small white or brown mushrooms, quartered
2 tablespoons butter
Method:
Preheat oven 175°C
Heat the oil in a large dutch oven or heavy based pot over a medium heat. Sauté the bacon for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry the beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and a pinch of ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, tomato paste, dried parsley, worcestershire, stock cube or bovril and cook off for a minute with the meat and veggies. Add the wine and stock so that the meat is covered. Bring to a simmer over a medium heat
Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is falling apart tender
Add mushrooms for the last 20 minutes of cooking so they don't fall apart, stirring them through sauce a couple of times
If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, cook further until reduced to the right consistency.
Taste for seasoning and adjust salt and pepper, if desired.
Garnish with fresh parsley and serve with buttery mash potato
