Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Description
I have very happy memories of the braised beef brisket with dumplings I had as a child. This classic boeuf bourguignon recipe made with a whole brisket is really just a more sophisticated version of that – a beef stew slow-cooked in red wine with mushrooms, bacon and onions. It takes a long time to make this beefy recipe but it’s well worth the wait.
Ingredients
US|METRIC
6 SERVINGS
- 800 grams beef brisket
- 2 Tbsp. sunflower oil
- 1 onion
- 1 tsp. plain flour
- 1/2 leek (the white part)
- 1/2 bulb garlic
- 1 unsmoked bacon (rasher)
- 125 mL port (optional)
- 1/4 stick celery
- 3 sprigs thyme
- 3 sprigs flat-leaf parsley
- 1 bay leaf
- 1/2 btl. red wine
- 1 Knorr Rich Beef Stock Pot
- 200 grams pearl onions (cooked, or silverskin onions)
- 2 unsmoked bacon (rashers)
- 200 grams wild mushrooms
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Chop the beef into large chunks of around three inches. I prefer to buy one large piece of brisket or skirt but you can buy cubes of braising steak at the supermarket.
- The first stage is to caramelise, i.e. colour the meat on all sides until it is dark golden brown. Do it in batches in a very hot heavy-bottomed pan with a little oil, then transfer each batch to a colander to drain off any excess fat. You can read my tip on the importance of browning meat first.
- While the meat is draining, chop the onion and the white part of the leek. It doesn’t have to be perfect, as it will break down during cooking. Add the onion and the leek to the pot and cook it slowly in any fat remaining in the frying pan. I add a pinch of flour at this stage, to thicken the sauce a little. When cooked, but not coloured, strain any excess fat off the onions through a sieve.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes