Preparation and cooking time: 3 hours (including stewing time)
Serves 6
Ingredients
Bourguignon
1kg shin of beef, diced
1 stick of cinnamon
1 bay leaf
2 onions
1 leek
4 shallots
3 cloves of garlic
4 carrots, peeled
4 celery sticks
2 400g tins of peeled
plum tomatoes
100g mixed mushrooms
1 bunch parsley
50g smoked bacon lardons
Sprigs of thyme or rosemary
100g plain flour
1 bottle Chianti or Barolo
Extra virgin olive oil
Creamy parsnip and potato mash
5 large rooster potatoes
4 parsnips
2 red onions
The remainder of the red wine from the Bourguignon recipe
20ml balsamic vinegar
1 tsp sugar
50g butter
50g of single cream
A little grated nutmeg
Olive oil, for frying
Method
For the Bourguignon
1. Finely chop the onion, shallots and leek. Roughly chop the carrots and celery. In a stewing pot, heat 50ml of extra virgin olive oil. Add two cloves of the peeled garlic and the smoked bacon lardons. Cook for 3 minutes on a medium heat then add all the chopped vegetables and cook on a low heat for a further 15 minutes.
2. Meanwhile, thinly slice the mushrooms, remaining garlic and the parsley stalks. Put a little olive oil in a frying pan and sweat the garlic and parsley together, taking care not to burn the garlic. Add the mushrooms after a few minutes and cook them on a low heat until softened.
3. Lightly coat the diced shin of beef with the plain flour and add it into the stewing pot along with the thyme, shaking off the excess flour before adding it in. When the meat is seared completely, add the cinnamon stick, bay leaf, and mushroom mix from the frying pan, two tins of plum tomatoes and 400ml of the wine. Season with salt and pepper. Bring the pot to the boil and then cover and put in a preheated oven at 180⁰C for at least 2.5 hours. You will know it is ready when the meat is so tender that it can be broken up easily with a fork. Remove from oven when cooked, check the seasoning and adjust if necessary.
For the parsnip and potato mash
1. Peel the potatoes and parsnip. Chop roughly and bring to the boil together in salty water.
2. While the potato and parsnip are boiling, chop the red onions and fry them with a dash of olive oil. When softened, add the remainder of the wine, the balsamic and the sugar. Simmer it until it has reduced and tastes sweet.
3. When the potato and parsnip are cooked, drain them in a colander allowing them to steam for a few minutes to release their moisture. Put them back into the pot with the caramelised onions, butter, cream, salt and pepper then grate in a little nutmeg. Blend everything together with a hand blender. Season to taste.
