THE RED-WINE MEAT-BLOCK

(Our Play on Beef Bourguignon - Quick Edit)

THE RED-WINE MEAT-BLOCK

Ingredients: 600g Beef chuck (cubed), 100g Bacon, 1 Onion (diced), 2 Carrots (minced), 200g Button mushrooms, 1 tsp Dried Thyme, 1 tsp Black pepper, 2 cloves Garlic, 500ml Red wine, 200ml Beef stock...

Ingredients

  • 600g Beef chuck (cubed)
  • 100g Bacon
  • 1 Onion (diced)
  • 2 Carrots (minced)
  • 200g Button mushrooms
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 2 cloves Garlic
  • 500ml Red wine
  • 200ml Beef stock
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Fry bacon until crispy. Sear beef cubes in the fat until blackened at the edges; remove.
  2. The Architect Fry onion, carrot, and mushrooms in the same pan until soft.
  3. The Bloom Add garlic, thyme, and tomato purée with a 40ml splash of wine to release the perfume.
  4. The Swell Add remaining wine and stock; return meat. Simmer covered for 40 minutes until melting.
  5. The Final Flourish Finish with raw fresh parsley and a hit of raw butter.

Cuisine: French

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