Recipes
Boeuf Bouguignon
A typical French recipe (with a few twists!), which is another heart-warming dish on a cold winter’s day. If there is too much for one meal, you can freeze the rest and enjoy another lovely meal when you do not have the time to cook.
Ingredients (for 4-6 people)
- Approx 1kg Highland Beef Stewing Steak or Plate (cut into chunks) or Best casserole cubes
- 1 bottle red wine
- 6 tbsp olive oil
- 150g bacon rashers or streaky bacon, cut into strips
- 2 onions, thinly sliced and 3 garlic cloves, crushed
- 12 to 20 small onions
- 1 bouquet garni (thyme, 3-4 bay leaves, parsley); 5-6 juniper berries (optional)
- 2 carrots, sliced
- 2 small leeks, sliced and cut in half
- 2 celery stick, sliced
- 50g Beurre manié (25g butter, softened / 25g flour)
This traditionally involves a marinade of the meat and vegetables the night before. As our pure Highland Beef is so tender, this may not be necessary.
Method
The night before: In a large dish, place all the vegetables (including the 2 onions and garlic), then the beef chunks on top. Season well and pour the wine over. Leave in the fridge (or cool place) overnight.
- Into a large fireproof casserole, pour 2 tbsp oil, heat and quickly brown the bacon. Remove bacon and add a bit more oil to the casserole in order to brown the beef chunks (in 2 or 3 different batches or using a separate frying pan as well) over a very high heat.
- Return all the beef and bacon to the pan, put the lid on, reduce the heat and cook for 5-10 minutes, stirring occasionally so they do not stick.
- Sieve the vegs (keeping the marinade) and add them to the casserole dish. Stir well. Add one tbsp of flour and stir well. After a minute or so, pour all the marinade wine in, while stirring. Season well and add herbs and juniper berries. Cover and simmer for about 3 hours (only 1 hour if using pure HB round Steak).
- Peel the small onions and add them to the dish. Let it cook for a further 30 minutes (without the lid).
- Then draw the casserole off the heat and whisk in the beurre manié (the beurre manié is obtained by mixing together in a little bowl the soft butter and the flour by hand until it looks crumbly). Simmer gently for about 15 minutes, until the sauce has thickened.
- Serve with our much-liked potato gratin or a nice French baguette.
Bon Appetit!