Beef Shin Bourguignon
An absolute French Classic, Beouf Bourguignon, beef with wine, bacon and mushrooms, is a perfect winter warmer. In this recipe it's elevated to the next level with boned and trimmed beef shin, cooked low and slow.
Equipment
- 1 Large casserole
Ingredients
- 1.4 kg Beef Shin boned and trimmed
- 200 g Smoked Bacon chopped into large lardons
- 2 each Onions diced
- 3 each Carrots peeled and diced
- 3 cloves Garlic finely chopped
- 2 tbsp Tomato Puree
- 300 ml Red Wine
- 1.5 litre Beef Stock we use stock pots
- 2 each Bayleaves
- 1 large sprig Thyme
- 250 g Chestnut Mushrooms halved
- 50 g Panko breadcrumbs
- 50 g Unsalted Butter
Instructions
- Heat the oven to 150°C fan. Add the lardons to a large casserole dish over a medium heat and cook until crisp and golden and the fat has rendered out. Scoop out with a slotted spoon and set aside, leaving the fat in the pan.
- Season the beef shin all over with salt and pepper. Turn the heat to high, then add it to the pan with the bacon fat. Sear all over until a deep golden brown, then lift out and set aside.
- Add the diced onions, carrots, and garlic to the pan. Cook, stirring occasionally, until softened and starting to color. Stir in the tomato purée and cook for 2–3 minutes.
- Pour in the red wine and bring to a simmer, scraping any browned bits from the bottom of the pan. Let the wine reduce by half. Pour in the beef stock and add the bay leaves and thyme. Return the beef and bacon to the pan, cover with a lid, and transfer to the oven.
- Cook for 3.5–4 hours, or until the beef is very tender and starting to fall apart. Stir in the halved mushrooms for the final hour of cooking.
- Carefully strain the liquid through a fine sieve into a clean saucepan. Set the beef, mushrooms, and vegetables aside. Place the strained liquid over medium-high heat and boil until it reduces and thickens into a glossy sauce.
- Melt the butter in a small frying pan over medium heat. Add the panko breadcrumbs and cook, stirring constantly, until they are golden brown and toasted. Remove from the heat immediately.
- Combine the beef and vegetables with the reduced sauce and heat through for a few minutes. Divide the bourguignon into bowls, and scatter the buttery panko crumb over the top.
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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