Recipe: Slow cooked braised beef bourguignon
Slow cooked beef is always popular with diners in The Walled Garden at Barton Grange. It often allows you to use cheaper cuts of beef '“ cooked long and slow until it melts in the mouth. Â The restaurant's Beef Bourguignon is also simple and relatively quick to prepare.
500g beef, cut into 2-inch diced pieces250ml full bodied red wine50g plain flour100g dry cured back bacon6 baby onions, chopped 100g button mushrooms (washed and halved)1 stick celery (sliced)2 heritage carrots (½ inch chopped)3 clove garlic (crushed)2 bay leaves2 sprigs of thyme500g rich beef jus/glaze 50ml olive oilSalt & pepper
Dust the beef with the flour. Add the oil to a large hot frying pan.Add the beef to the pan. Brown the beef all over, and then remove to a large, thick-bottomed saucepan. Place the frying pan back on the heat and fry the carrots, onions, celery, mushrooms and bacon until golden brown. Add to the saucepan. Place the frying pan back on the heat and deglaze (pour in) with the red wine.Add the garlic and herbs to the wine, and simmer for three minutes. Add the wine mixture to the beef in the saucepan.Add the beef jus and simmer for three hours until the beef is tender (you can also cook this in a casserole dish if you prefer).Afterwards, pour the liquid from the beef into a saucepan and reduce by three-quarters. This will give the sauce a sticky intensity and depth. Pour back on to the beef and keep hot for when you are ready to plate the dish
4 large shallots (peeled & halved)15ml olive oilSalt & pepper
Grease an oven tray and place the shallots cut face down.Sprinkle with olive oil, salt & pepper and roast in the oven (180oc) for 15 minutes until golden brown.Allow to cool.Note you will need to reheat shallots in the oven five minutes before you start to plate up and serve
The greens are the first thing to go on the plate, so cook them at the very last minute100g kale (washed)100g savoy cabbage (washed)20g butterSalt & pepper
De-stalk the greens, rip into three-inch pieces and place in a pan of boiling water.Cook the greens for one minute and drain.Add the butter, season and serve straight away.
HORSERADISH MASHED POTATO
500g King Edward potatoes (peeled & quartered)40g hot horseradish sauce100g butterSalt & pepper1 bunch chives (finely chopped)
Boil the potatoes until they are soft and then drain.Place them back in the pan on the heat and dry out for one minute.Mash the potatoes by adding the butter, horseradish, chives, salt and pepper. Keep hot until needed, use a large greased table spoon to shape the potato into a perfect rouche shape.
TO SERVE THE DISH
Place the greens on each plate then spoon on the beef. Place the shallots on top, add the mash on the side, and serve.