Beef Bourguignon

Ingredients

• 3 tsp Goose Fat
• 600g Beef Shin
• 100g Bacon
• 350g Challots
• 250g Chestnut Mushroom
• 2 sliced Garlic Clove
• 1 Bouquet Garni
• 1 tbs Tomato Puree
• 750 ml Red Wine
• 600g Celeriac
• 2 tbs Olive Oil
• sprigs of fresh Thyme
• sprigs of fresh Rosemary
• 2 Bay Leaf
• 4 Cardamom

Instructions

1. Heat a large ovenproof casserole over medium heat and add 1 tablespoon of goose fat. Season the beef and brown it on all sides, working in batches and adding more fat if needed. Transfer the browned meat to a colander set over a bowl to catch the juices.
2. In the same pan, cook the bacon until lightly coloured, then add the shallots (or pearl onions), mushrooms, garlic and bouquet garni. Cook until lightly browned. Stir in the tomato purée and cook for a few minutes until well combined. Return the beef and any collected juices to the pan and mix through.
3. Pour in the red wine and about 100 ml of water, so the meat is partly submerged but not fully covered. Bring to the boil and scrape the caramelised bits from the base of the pan into the liquid.
4. Preheat the oven to 150°C / 130°C fan. Cover the casserole with foil, pressing it close to the surface, and cook in the oven for about 3 hours. If the sauce is too thin at the end, remove the meat and vegetables with a slotted spoon, boil the sauce over high heat for a few minutes to reduce, then return everything to the pan.
5. To make the celeriac mash, peel and cube the celeriac. Heat the olive oil in a large frying pan, add the celeriac and fry for about 5 minutes until golden. Season well, then add the rosemary, thyme, bay leaves and cardamom. Pour in about 200 ml of water, almost covering the celeriac. Reduce the heat, partially cover and simmer for 25–30 minutes.
6. Once the celeriac is tender and most of the liquid has evaporated, drain any excess water and remove the herbs, bay leaves and cardamom pods. Mash lightly, finish with a little olive oil and adjust seasoning to taste.
7. Spoon the beef bourguignon into serving bowls and top with a generous spoonful of the celeriac mash. Serve hot.

instructions_source: editorial-classic