Poor man’s boeuf bourguignon

  • Portion size: Serves 6
  • Takes 5 minutes to make and 2½-3 hours to cook
  • Difficulty: easy

Beef brisket is a cheap cut of meat that’s delicious when you know what to do with it. This Boeuf bourguignon recipe is the answer.

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Ingredients

  • 2-3 tbsp plain flour
  • 1.5kg piece beef brisket, off the bone (either rolled or unrolled is fine)
  • 2 tbsp olive oil
  • 400g streaky bacon or lardons
  • 15 baby onions
  • 75cl bottle good red wine
  • 1 litre good-quality beef stock
  • 1 bouquet garni
  • Knob of butter
  • 600g chestnut mushrooms, cut in half if large
  • Handful chopped fresh flatleaf parsley, to garnish
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Method

  1. Put the flour onto a large plate and season well. Roll the brisket in the seasoned flour. Heat the oil in a large pan or casserole and brown the meat for a few minutes each side then set aside.
  2. Add the bacon or lardons to the pan and fry for a few minutes until starting to colour, then add the whole peeled baby onions and cook for 4-5 minutes, turning regularly.
  3. Return the beef to the pan. Add the red wine, stock and bouquet garni and bring to the boil, then cover and simmer for 1½ hours, turning the brisket over occasionally.
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  5. Heat the butter in frying pan and fry the mushrooms for a few minutes, then add to the casserole and simmer, uncovered for a further 30 minutes-1 hour, until the beef is really tender. Skim off the excess fat.
  6. Garnish with chopped parsley, then carve the brisket into slices and serve with buttered mashed potato.

Nutrition

  • 731kcals Calories
  • 42.1g (13.4g saturated) Fat
  • 72.2g Protein
  • 7.5g (2.3g sugars) Carbs
  • 3.5g Salt

To Drink

Soft red Burgundy is the perfect match. It can be pricey, so it’s worth knowing that Chilean Pinot Noir offers a similar style.

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