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 

Onion – 1 Large

Celery – 2 sticks

Carrots (Sliced and Blanched) –  2

1 Bottle of Red Wine

Bay leaves – 2

Peppercorns – 10

Garlic – 6 cloves

Thyme – 10 sprigs

Onion – 1

Button mushrooms – 2

Streaky bacon – 4 rashers

Butter – 30g

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