Links House at Royal Dornoch, Golf Road, Dornoch, Scotland, IV25 3LW
Book NowContact Us

Links at Home – Boeuf Bourguignon

In celebration of British Beef week, we are bringing you a delicious french classic that does our Scottish beef justice!

Using a range of fresh vegetables and herbs this is a dish that takes time and care but produces a delicious outcome that everyone will love.

 

Ingredients :

Diced Beef shin- 1kg 

Onion1 Large

Celery – 2 sticks

Carrots (Sliced and Blanched) –  2

1 Bottle of Red Wine

Bay leaves – 2

Peppercorns10

Garlic6 cloves

Thyme10 sprigs

Onion – 1

Button mushrooms2

Streaky bacon4 rashers

Butter30g

Plain flour – 30g

Method:

  1. Cut the vegetables into rough pieces
  2. In a pot large enough, add all ingredients, cover and leave in the fridge overnight.
  3. The next day add enough water to the pot to cover and boil for 3-4 hrs.
  4. When the meat is tender, drain the liquor and set aside.
  5. Remove the vegetables from the meat.
  6. Dice the bacon rashers into lardons, in a large pan cook the rashers on a gentle heat until crisp, add the butter followed by the diced onion, carrot and mushrooms.
  7. Dust the flour into the pan and mix well, allow to cook a few more moments before gradually adding the cooking liquor from the beef.
  8. Stir continuously until a sauce consistency is achieved.
  9. Add the meat back to the sauce simmer for 20 mins and serve

Serve with rich buttery mash potato and crusty bread     

 

Share This Post!


Keep in Touch

Sign up to our newsletter