Poor Man’s Boeuf Bourguinon

A Hearty Weeknight Supper

 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

  • 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.
  • 4. 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.
  • 5. Garnish with chopped parsley, then carve the brisket into slices and serve with buttered mashed potato.
  • By Angela Boggiano

    Source: Delicious Magazine

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