Traditional beef bourguignon is made with cubed braising steak. I use a whole brisket sometimes – it looks really good when sliced and makes a wonderful dinner party dish. It’s best prepared a day in advance so that the flavours develop overnight. Serves 6.
Make sure you brown the meat well on all sides – the colour and flavour of the dish depend on it. It will stick to the bottom of the pan initially, just leave it there until it’s caramelised.
Add cubed smoked bacon and shallots to the same pan and braise for 5 minutes until browned. Add quartered mushrooms, finely chopped vegetables and bouquet garni. Cover with a lid and sweat for 10 minutes on low heat.
Add the wine and boil for 5 minute to evaporate the alcohol. Add the tomato paste and beef stock, put the meat back in the pan. Bring to the boil, cover with a lid and transfer to a warm oven (Gas Mark 3 / 160°C / 325°F) for 3 hours. Turn over the brisket every hour so that it cooks evenly. Leave overnight to allow the flavours to develop.
The next day, take out the meat and slice it into 0.5cm slices. Strain the vegetables and set aside. Simmer the red wine sauce on low heat for 20 minutes or so to reduce. Transfer the meat and the vegetables back into the pan and warm up just before you’re ready to serve.
It goes well with mashed potatoes and green vegetables.
- 1kg brisket
- 5 small shallots
- a few rashers of smoked bacon or a packet of pancetta
- bouquet garni (a bunch of parsley, thyme and 2 bay leaves tied together with a cotton thread)
- 2 carrots
- 2 celery stalks
- 1 leek
- 3 garlic cloves
- 10 chestnut mushrooms
- 750ml bottle of good red wine (I use Côtes du Rhône)
- 1tbsp tomato paste
- 500ml dark beef stock
- Warm up the oven to Gas Mark 3 / 160°C / 325°F
- Brown the meat on all sides in a little vegetable oil in a large heavy bottomed pan. Set aside.
- Add whole shallots to the same pan and braise for 5 minutes until lightly browned. Add the bacon and fry until crisped up. Quarter the mushrooms; finely chop the carrots, celery, garlic and leek and add all the vegetables to the pan together with bouquet garni. Cover with a lid and braise for 10 minutes.
- Add a whole bottle of red wine and boil for 5 minutes to evaporate the alcohol. Add the tomato paste and beef stock, stir well, add in the meat and bring to the boil. Immediately cover with a lid and put in the oven for 3 hours. Turn over the meat every hour. Leave to rest overnight.
- The next day, take the meat out of the pan and slice into 0.5cm slices. Drain the vegetables and set aside. Discard the bouquet garni. Simmer the sauce on low heat for about 15-25 minutes until reduced and thickened. Transfer the sliced meat and the vegetables back into the pan and warm it up gently before serving. Serve with mashed potato and green vegetables.