Poor man’s boeuf bourguignon

Name: Poor man’s boeuf bourguignon
Yield: Serves 6
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

Easy
March 2009

Easy
March 2009

Serves 6
Takes 5 minutes to make and 2½-3 hours to cook

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.

Nutrition: per serving

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

Nutrition: per serving

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

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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

Method

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.
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.
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.
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.
Garnish with chopped parsley, then carve the brisket into slices and serve with buttered mashed potato.