Ingredients
- For The Bourguignon:
- 50ml extra-virgin olive oil, plus extra for frying
- 3 garlic cloves, peeled
- 50g smoked bacon lardons
- 2 onions, peeled and finely chopped
- 1 leek, trimmed and finely chopped
- 4 shallots, peeled and finely chopped
- 4 carrots, peeled and roughly chopped
- 4 celery sticks, roughly chopped
- A bunch of parsley
- 100g fresh, good-quality mixed mushrooms, washed and thinly sliced
- 1kg shin of beef, diced
- 100g plain flour
- Sprigs of thyme or rosemary
- 1 cinnamon stick
- 1 bay leaf
- 2 x 400g cans plum tomatoes
- 1 bottle good red wine
- Salt and pepper
- For The Potato And Parsnip Mash:
- 5 large rooster potatoes, peeled and roughly chopped
- 4 parsnips, peeled and roughly chopped
- 2 red onions, peeled and chopped
- The remainder of the red wine
- 20ml balsamic vinegar
- 1 teaspoon sugar
- 50g butter
- 50g single cream
- Salt and pepper
- A little grated nutmeg
Instructions
For the Bourguignon:
- In a large ovenproof casserole dish, heat the olive oil. Add 2 of the garlic cloves and the bacon lardons. Cook for 3 minutes on a medium heat, then add the chopped onions, leek, shallots, carrots and celery and cook on a low heat for a further 15 minutes
- Meanwhile, thinly slice the remaining garlic clove and parsley stalks (either discard the leaves or use them as garnish). Put a little olive oil in a frying pan and sweat the garlic and parsley together, taking care not to burn the garlic. After a few minutes, add the mushrooms and cook on a low heat until softened
- Preheat the oven to 180°C/gas mark 4. Lightly coat the diced shin of beef with the plain flour and add to the casserole dish with the thyme or rosemary sprigs, shaking off any excess flour beforehand. When the meat has browned all over (this will take about 5 minutes and you will need to do it in batches), add the cinnamon stick, bay leaf and mushroom mix from the frying pan, the plum tomatoes and 400ml of the red wine. Season with salt and pepper. Bring the dish to the boil and then put on its lid and put in the preheated oven for at least 2½ hours. It is ready when the meat is so tender that it can be easily broken up with a fork. remove from the oven, check the seasoning and adjust if necessary.
For the parsnip and potato mash:
- Place the roughly chopped potato and parsnip in a saucepan and bring to the boil in salted water. Meanwhile, fry the chopped red onion in a dash of olive oil. When softened, add the remainder of the red wine, the balsamic vinegar and the sugar. Simmer until the liquid has reduced and the onions taste sweet
- When the potato and parsnip are cooked, drain them in a colander, letting them steam for a few minutes to release their moisture. Put them back in the saucepan and add the caramelised onions, butter, cream, salt and pepper, then grate in a little nutmeg. Blend everything together with a hand blender. Season to taste
- Place the pans with the potato and parsnip mash and Bourguignon on a heatproof mat or board in the middle of the table and serve with crusty bread.
