Ten tips for the perfect Boeuf Bourguignon
Michelle Southan shows us the secrets to this rich, hearty, slow-cooked family favourite.
1) This is traditionally made using pinot noir from Burgundy, France. You can also use other dry red wines, such as Merlot.
2) Brown the meat in batches to ensure it doesn't stew.
3) To easily peel the shallots, place them in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Refresh under cold running water. Use a paring knife to remove the skin, keeping the base intact.
4) Adding the shallots and carrot back to the dish later on ensures they do not overcook.
5) Cheaper cuts of beef are best as they're full of flavour. They require long, slow cooking, so check the meat before adding the mushrooms and Dutch carrots. If it's still a little tough, return to the oven for a further 30 minutes.
6) The bold flavour of Swiss brown mushrooms is an ideal match with the red wine sauce.
7) You can find speck in the deli section of the supermarket.
8) A bouquet garni is a mixed bundle of herbs. Fresh herbs are best. Discard at end of cooking.
9) The flavours are even better if you make this 1 day in advance. Cook to the end of Step 4. Cool and place in the fridge. Reheat in the oven for 20 minutes before proceeding with Step 5.
10) For perfect mash, boil potatoes until tender. Drain. Pass through a ricer, then mash with plenty of butter. Stir through a mixture of warmed milk and pouring cream for the desired consistency.
Click here for Boeuf Bourguignon in the oven.
Click here for the slow cooker version.
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Author
Michelle Southan
