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Stir it up magazine October 2017

Michel Roux Jr will be appearing at the BBC Good Food Show: Belfast, October 20–22 Birmingham November 30 – December 3 LEADING LIGHTS OCTOBER 2017 35 Boeuf Bourguignon Braised beef in Burgundian wine Serves 4 Ingredients • 1 bottle of red Burgundy wine • 700g braising beef (chuck is good but cheek is best) plain flour, for dusting vegetable oil • 1 onion, peeled and sliced • 2 garlic cloves, peeled and crushed • 60ml brandy • 1 bouquet garni, made up of thyme, bay leaf and parsley stalks • 400ml beef or veal stock • 2tbsp cold unsalted butter • Salt • Black pepper Garnish • 3 tbsp unsalted butter • 12 brown-skinned cocktail or button onions (or small shallots), peeled • 12 young carrots, peeled • 120g smoked streaky bacon rashers or ventrèche, cut into thin strips • 12 button mushrooms, wiped juice of ½ lemon Method 1. Pour the wine into a saucepan and boil until reduced by half. Trim the beef and cut it into 3cm cubes, then dust with flour. Heat a frying pan until very hot, add a dash of oil and brown the beef well on all sides. Do this in batches so you don’t overcrowd the pan. Preheat the oven to 160ºC/Fan 140ºC/Gas 3. 2. Once all the beef has been browned and set aside, discard the oil and add a tablespoon of clean oil, the sliced onion and crushed garlic. Cook until the onion is brown and caramelised, then put the meat back in the pan. Add the brandy, followed by the reduced wine, and simmer for 2-3 minutes. 3. Pour everything into a cast-iron casserole dish, then season and add the bouquet garni and stock. Bring to a simmer, skim well to remove any surface scum and cover loosely with a lid or greaseproof paper. Place in the oven and cook until the meat is tender this should take 1 ½-2hours, depending on the cut. Leave to cool, then take the meat out of the dish and set aside. Skim to remove any fat, then pass the liquid through a sieve into a pan. Boil until it thickens to a sauce, then add the meat. Cover and chill until needed. 4. To prepare the garnish, melt a tablespoon of butter in a saucepan and add the onions, seasoning, 2 tablespoons of the sauce from the beef and 4 tablespoons of water. Braise the onions until they are shiny and cooked through. Put the carrot in a pan with just enough water to cover and most of the rest of the butter. Brown the strips of bacon in a frying pan. Sweat the mushrooms in a little butter until cooked but still firm and add seasoning and lemon juice. 5. To serve, gently reheat the boeuf bourguignon on the hob while you prepare the garnish. Add a couple of knobs of cold butter to enrich and shine the sauce, then garnish with the onions, carrots, bacon and mushrooms. Take the dish to the table for everyone to admire, then serve in wide bowls. You’re a staunch campaigner on food waste. What advice can you offer chefs and caterers on this subject? Food waste is criminal, when many people are starving or in difficult times being wasteful is shameful. Not just consumers but manufacturers and supermarkets need to look at this very closely. And now for three questions that we ask all of our Leading Lights… What is your kitchen secret? We use seven types of salt in our kitchen, different salts for different recipes and ingredients. What is your favourite ingredient and why? I love chocolate but it must be bitter and dark. I can eat it by the handful. Please could you share your favourite recipe?


Stir it up magazine October 2017
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