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kilogram wine stalks celery bay leaves thyme carrots onions garlic whole black peppercorns butter olive oil bacon shallots mustard salt potatoes potatoes cream butter handful chives handful parsley extra-virgin olive oil salt
Viewed: 66 - Published at: 5 years agoIngredients
- 2 .2 pounds (1 kilogram) good quality beef or Charolais beef, cut into 2-inch pieces.
- 1 (750ml) bottle Burgundian wine, like Pinot Noir
- 2 large stalks celery, roughly chopped
- 2 fresh bay leaves
- Pinch fresh thyme
- 2 large carrots, roughly chopped
- 2 large onions, peeled and quartered
- 1 bulb garlic, unpeeled and cut horizontally
- 1 tablespoon whole black peppercorns
- 2 ounces (50 grams) butter
- 2 tablespoons olive oil
- 8 ounces (200 grams) smoked bacon, pancetta or lardons, chopped into small dices
- 4 shallots, peeled and roughly chopped
- 3 tablespoons Dijon mustard
- Salt and pepper
- Mashed potatoes, recipe follows
- 6 medium potatoes, peeled and cut into large chunks
- 1/2 cup (1/4 pint) double (heavy) cream
- 2 1/2 ounces (75 grams) butter
- A handful chives
- A handful parsley
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
Method
- Place the beef in a large bowl and add all the marinade ingredients.
- Cover and marinade for at least 8 hours or preferably overnight, refrigerated.
- Drain off the liquid from the marinade and reserve.
- Remove the peppercorns, onions, and garlic.
- Separate vegetables from the meat.
- Dry the meat thoroughly on paper towels.
- Heat a heavy bottomed saucepan.
- Add the butter and oil, then add in the beef.
- Cook over a high heat until seared all over, then remove from the pan and keep warm.
- Add the lardons and cook for 3 to 4 minutes, until golden.
- Add the shallots and cook until they just begin to soften.
- Stir in all the marinade vegetables, and cook for a further 3 to 4 minutes.
- Return the meat to the pan and season generously with salt and pepper and stir in the mustard until all the ingredients are coated generously.
- Pour in the reserved marinade liquid and bring to a gentle bubble.
- Cover with a lid and cook for 1 1/2 to 2 hours, the sauce should be thick and the meat tender.
- You may need to add a little water half way through the cooking process.
- Serve with mashed potatoes.
- Cook the potatoes in salted boiling water for 12 to 15 minutes until tender.
- Heat the cream and butter together until the butter is thoroughly melted.
- Blanch the herbs in boiling salted water 2 to 3 minutes.
- Drain and rinse thoroughly under very cold water until completely cooled.
- Place blanched herbs in a blender and puree.
- Slowly add the olive oil, while the motor is still running, to form a smooth puree.
- Mash the potatoes, then add butter and cream.
- Stir thoroughly until you have a smooth paste.
- Finally fold in herb puree and season generously.
- Mix well to form a green smooth mash.
