Gordon's boeuf bourguignon
Gordon uses 'forgotten cuts', beef cheeks or shin, in his rich, dark version of the French classic
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 4 hrs
- Heat the oven to 160C/fan 140C/gas 3. Brown the beef in a hot oven-proof casserole dish, in 1 tbsp oil. Do this in batches, making sure each batch is really well browned. If the meat sticks, leave it until it releases. Remove the meat from the pan, add another 1 tbsp oil and brown the bacon followed by the vegetables and mushrooms for about 5 minutes each. Add the bouquet garni and cook for a minute or two.
- Add the tomato purée and pour in the wine, bring to the boil and boil hard for about 10 minutes to reduce a little. Pour in the stock, add the meat back in and return to the boil. Season nicely, then cover and cook in the oven for 3 hours or until the meat is tender.
- Remove the meat. Strain the liquid and return to the pan. Keep the bacon and veg, but discard the bouquet garni. Boil to reduce to 250-300mls. Cut the meat into big chunks. Slide the bacon and veg into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
- To make the pommes purée, peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be lump-free. Don't be tempted to use a food processor, as it will make the potatoes gluey.
- Gradually beat the butter into the potato until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. Serve with the bourguignon.
Per serving
1024 kcalories, protein 48.9g, carbohydrate 64.3g, fat 58.2 g, saturated fat 28.8g, fibre 6.4g, salt 2.84 g
Recipe from olive magazine, April 2010.
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Ingredients
- 3 or 4 beef cheeks, or shin of beef in one long piece, about 1kg
- olive oil
- 100g smoked streaky bacon , cut into lardons
- 350g shallots , peeled and left whole
- 1 carrot , finely chopped
- 1 onion , finely chopped
- 1 small celery stick, finely chopped
- 250g chestnut mushrooms , quartered
- 1 bouquet garni of 1 thyme sprig, bay leaf and a few parsley stalks tied together
- 1 tbsp tomato purée
- 750ml red wine
- 600ml veal or dark chicken stock
FOR THE POMMES PUREE
- 1½kg potatoes , such as desirée or maris piper
- 100g butter , cut into cubes
- 300ml full-fat milk
- 6 tbsp double cream
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A quick side dish from one of our favourite chefs, Gordon proves that good cooking doesn't have to be complicated
8
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 4 hrs
Ingredients
- 3 or 4 beef cheeks, or shin of beef in one long piece, about 1kg
- olive oil
- 100g smoked streaky bacon , cut into lardons
- 350g shallots , peeled and left whole
- 1 carrot , finely chopped
- 1 onion , finely chopped
- 1 small celery stick, finely chopped
- 250g chestnut mushrooms , quartered
- 1 bouquet garni of 1 thyme sprig, bay leaf and a few parsley stalks tied together
- 1 tbsp tomato purée
- 750ml red wine
- 600ml veal or dark chicken stock
FOR THE POMMES PUREE
- 1½kg potatoes , such as desirée or maris piper
- 100g butter , cut into cubes
- 300ml full-fat milk
- 6 tbsp double cream
Per serving
1024 kcalories, protein 48.9g, carbohydrate 64.3g, fat 58.2 g, saturated fat 28.8g, fibre 6.4g, salt 2.84 g
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