Chef Matt Manning’s favourite Beef Bourguignon, inspired by his recent trip to Burgundy!
Serves: 4 people
1 tbsp Olive oil
1.2 kg Beef Shin
200 g Smoked bacon lardons
4 Cloves garlic (crushed)
4 Shallots (roughly chopped)
16 Baby carrots
400g King Oyster mushrooms
400ml Red wine
350ml Beef stock
2 tbsp Fresh thyme
3 tbsp Tomato puree
Salt & pepper
Chopped fresh parsley and chives to serve
Heat the oil over a medium heat in your Scanpan braising pan and brown the beef in batches. Remove from the pan once the exterior has colour.
After you have browned the beef and the pan is empty (apart from the beef bits stuck to the pan – keep these!) pop in the bacon pieces and fry on high heat until they start to go brown and crispy.
Add in the garlic, shallots, carrots, and mushrooms and fry for a couple of minutes until just starting to colour.
Put the browned beef back into the braising pan, along with the red wine, beef stock, thyme, tomato puree and plenty of salt and pepper. Give everything a good stir.
Using the Slow Cook function on your Siemens combi oven and set the temperature to 120 degrees. This function allows your Bourgignon to cook slowly, evenly and perfectly. Place the braising pan into the oven and cook for 6 hours, or until the beef is falling off the bone.
Remove from the oven and serve – as is – straight out of the pan. I like to add a drop of truffle oil to the braising liquid for extra depth, and to serve with a side of potatoes roasted in beef fat.