Sunday, 7 February 2010

Bacony Boeuf Bourguignon

Bacony Bouef Bourguignon

  • 6g Original Bacon Salt
  • 900 g diced braising steak
  • 1 onion, sliced
  • 1 heaped tablespoon plain flour
  • A decent bottle of red Burgundy
  • 2 cloves of garlic
  • 350 g shallots
  • 110 g button mushrooms
Sear the beef in sizzling olive oil in a casserole until it is a rich, dark brown colour on all sides. Transfer the browned meat to a plate and add the sliced onion to the casserole and brown that a little too.

Now return the meat to the casserole and add the flour, stirring round to soak up all the juices. Slowly pour in the wine, stirring all the time. Add the chopped garlic, herbs and seasoning to taste put the lid on and transfer to the oven on a low heat for 2 hours.

Using a bit more olive oil, rub the shallots in the Bacon Salt and fry to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.