As the tempretures drop it’s time to create warmer lunches & there is no more classic french dish than Beouf bourguignon.
Beautiful ” Salers ” beef cheeks cooked down very slowly in Red Bordeaux wine with shallots, garlic, girolles, thyme & carrots. Finished with more carrots, smoked bacon & parsley
The perfect lunch on deck cruising the canal with a glass of Saint Emilion.
1.5kg Beef cheeks trimmed & cut into 2 cm cube
2. Carrots sliced
12 Banana Shallots halved
1 Head of garlic halved
2 bottles Red wine full bodied
2 sprigs. Thyme
2. Bay leaves
200g. Girolles wild mushrooms, button or chestnut will do.
300g. Smoked bacon lardons
1 bunch. Parsley
Sweat gently the carrots, shallots & garlic, when soften remove from pan turn up the heat, flour the beef with seasoned flour and brown in a little oil and butter, when all the beef is sealed deglaze the pan with a little red wine, then return carrots, shallots & beef to pan & top with garlic, bay & thyme, cover with the rest of the wine & simmer gently with lid on for 2 hours.
After 2 hours check seasoning, add the mushrooms & simmer very gently for another hour to gently reduce the sauce & finish cooking, it may need a little longer depending on the beef used.
When cooked remove the garlic head & bay leaves, serve topped with steamed carrots, fried bacon lardons & chopped parsley.
Don’t forget the bottle of Bordeaux Medoc to drink with it !.