Beef Brisket Bourguignon
Prep time: 3.5 hrs | Serves: 8
Ingredients
• 2kg beef brisket,
• 600ml dry red wine (preferably Burgundy or Pinot Noir)
• 1L beef stock
• 400g carrots, peeled and sliced into thick rounds
• 400g mushrooms, quartered (preferably chestnut or button mushrooms)
-200g pancetta
• 300g pearl onions, peeled
• 60g plain flour
• 100ml olive oil
• 10g fresh thyme sprigs
• 4g bay leaves
• 10g sea salt
• 2g freshly ground black pepper
Method
The day before soak the brisket in red wine with pancetta, onions & carrots.
1. Heat half the olive oil in a large heavy-bottomed casserole pot over medium heat. Season the brisket generously with salt and pepper. Sear the pieces in batches until beautifully browned on all sides. Remove and set aside.
2. Add the remaining olive oil, then sauté the pearl onions, carrots, mushrooms & pancetta until lightly golden. Sprinkle flour over the vegetables, stirring well, and cook for 2 minutes to create a base for the sauce.
3. Pour in the red wine, stirring continuously to deglaze the bottom of the pot and lift all the flavorful browned bits. Bring to a gentle simmer to let the wine reduce slightly.
4. Return the brisket to the pot. Add the beef stock, fresh thyme, and bay leaves. Stir well, cover, and cook on low heat for 3 hours, stirring occasionally, until the meat is meltingly tender and the sauce thickened.
5. Remove bay leaves and thyme sprigs before serving. Pair the bourguignon with buttery mashed potatoes, crusty French baguette, or even steamed greens to complete the dish. Bon appétit!
