THE RED-SWELL BEEF-BLOCK

(Our Play on Shortcut Beef Bourguignon)

THE RED-SWELL BEEF-BLOCK

Ingredients: 600g Beef chuck (cubed), 100g Bacon lardons, 1 Onion (pureed), 2 Carrots (rounds), 200g Mushrooms, 1 tsp Dried Thyme, 1 tsp Black pepper, 2 Bay leaves, 500ml Red Wine, 200ml Beef stock...

Ingredients

  • 600g Beef chuck (cubed)
  • 100g Bacon lardons
  • 1 Onion (pureed)
  • 2 Carrots (rounds)
  • 200g Mushrooms
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 500ml Red Wine
  • 200ml Beef stock
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Fry bacon until crispy; remove. Sear beef in the fat on high heat until charred; remove.
  2. The Architect Fry onion puree, carrots, and mushrooms in the same pan until sweet.
  3. The Bloom Add spices and tomato purée with a 40ml splash of wine; the steam will release the perfume.
  4. The Swell Add remaining wine and stock; return meat. Simmer covered for 45 minutes until melting.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and a drizzle of extra virgin olive oil.

Cuisine: French

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