Saturday, 30 July 2011

Boef Bourgignone.

I made this on holiday a few weeks back. I
start with 8oz of lardons fried in the Dutch Oven.

I then add 8oz each of chopped onion, celery,
carrots and a few chopped cloves of garlic.

A bottle of Burgundy or any nice red wine, and
a couple of pounds of rump steak.

Fry the steak hard to seal in the juices.

Deglaze the pan with some of the wine.

Add the beef, the rest of the wine, and some
good beef or veal stock.

Spend a wee bit of time skimming off any
surface fat.

Dont use salt at this stage, plenty comes from
the lardons.

Caramelise some shallots and button mushrooms
using olive oil and a wee bit of sugar.

Add them about 10 minutes before serving,
with a handful of chopped herbs and freshly
ground pepper. Nice with crusty French bread
and red wine.

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