Monday 23 July 2012

boeuf bourguignon - Lorraine Pascale style

One of my usual presents come Christmas or Birthday is a good cook book and this year I acquired the 'Lorraine Pascale - Home cooking made easy' and it is full of the most delicious recipes.

This recipe is very tasty!



I put the bourguignon into 2 casserole dishes and froze one.
It's 2 and a half hours in the oven but well worth the wait.

Oven heated to 150 degrees centigrade, gas 3, 300 F

Ingredients
olive oil for pan
1kg braising steak, cut into chunks (season with salt and pepper)
glug of red wine
200g bacon lardons (I used a packet of pancetta, a bit too thin so will use the lardons next time)
1 tbsp plain flour (season with salt and pepper)
garlic clove chopped finely
tsp each of dried rosemary and thyme (fresh is better but I always have dried in the cupboards 2 springs of each if fresh)
A good red wine, 300ml - I used a burgundy with 350ml of a good beef stock
15 shallots medim size (walnut size)
1 medium carrot, peeled and sliced
large handful of mushrooms quartered (I didn't want any this time around)


Method
Stage 1
Heat the oil in a deep frying pan
Fry the meat in small batches until all are browned on each side then put straight into a casserole dish.
Scrape off any bits of meat stuck to the pan by using that glug of red wine, very tasty, and add that to the casserole dish too.
Fry the bacon lardons/pancetta/whichever you fancy and brown or crisp and add that to the casserole dish.
Sprinkle the flour over the meat in the casserole dish and mix until dissolved
Add the garlic, herbs and a little more pepper (no further salt as the bacon is salty enough)
add the wine and stock to cover the meat.
Cover with a lid (tin foil if you don't have one, double folded)
Cook for 2 and a half hours

Stage 2
Add the shallots to your frying pan and fry until deep brown. Not too high or they'll burn and taste bitter.


Add the carrots, cook for another minute then set these aside until later


When the casserole is cooked (2 and half hours later) add the shallots, carrot and the mushroom and return to the oven for 30 minutes more

Once cooked the casserole may still be liquidy, if you do not like it this way remove the meat and veg and put the sauce into the frying pan and reduce by bringing to the boil then simmering until it reduces a little. Return the meat and veg when done and it's ready to serve!


Lovely with boiled spuds, jacket spuds or mash and of course some green veg!


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