Old Malton Highland Beef BourguignonSally2018-07-28T12:09:50+01:00
Old Malton Highland Beef Bourguignon – Serves 6
1 kg Old Malton highland braising steak;
200g smoked bacon lardons;
3 tbsp rape seed oil;
3 tbsp plain flour;
300 ml red wine;
150 ml beef stock;
1 bouquet garni;
1 garlic clove;
300g button mushrooms;
To make Old Malton Highland Beef Bourguignon:
Heat the oven to 160°C, fan 140°C, gas mark 3.
Cut the braising steak into pieces approximately 5cm by 7cm. Heat 2 tbsp of oil in a large flameproof casserole. Add the beef in batches and cook until browned on all sides. Remove the beef and drain on paper towels. Repeat for the next batch(es).
Add the bacon lardons and cook until the bacon is crisp. Remove and drain on paper towels.
Add the flour and cook, stirring constantly, for a minute. Gradually add the wine and stock, bring to the boil and stir until thickened.
Return the beef and bacon lardons to the casserole. Add the bouquet garni, crushed garlic clove, salt and pepper. Cover and cook in the oven for 1 hour and 30 minutes.
Meanwhile, peel the shallots. Add the remaining tbsp. of oil to a frying pan. Add the shallots and cook until soft. Remove and drain on paper towels.
Add the shallots and mushrooms to the casserole. Return to the oven and cook for another hour.
Remove the bouquet garni. Serve with mashed potatoes and vegetables.