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This month¬ís recipe is: Boeuf Bourguignonne
A classic, warming dish for the approaching autumn months
2 lb (900 g) topside
2 tbsp (30 ml) fat or oil
100-g (4 oz) piece of rindless streaky bacon, diced
1 tbsp (15 g) flour
3 tbsp (45 ml) brandy 50 ml (1/4 - pt) burgundy or other red wine
2/3 cup (150 ml) 1/4 pt stock
pinch of thyme
1 bay leaf
1 clove garlic, skinned and chopped
salt and pepper
6-8 shallots or tiny onions, skinned and left whole
Cut the meat into 5 cm (2 in) squares.
Heat 15 ml (1 tbsp) of the fat or oil in a large pan and fry the meat until browned, a few pieces at a time; drain and put in a large ovenproof casserole.
Fry the bacon in the fat remaining in the pan, add the flour and allow to brown, stirring occasionally, then transfer to a casserole dish.
Warm the brandy in a small pan, ignite and pour it over the meat while it is still flaming. Add the wine and stock, thyme, bay leaf and garlic, and season well with salt and pepper.
Cover and cook in the oven at 170¬įC (325¬įF) or gas mark 3, for 2 hours.
Melt the remaining fat or oil in a small pan, add the shallots and brown them; drain thoroughly and add to the meat.
Turn the oven down to 150¬įC (300¬įF) mark 2 and cook for a further 1/2 hour until the meat is tender. Remove the bay leaf before serving.
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Back to main menu of issue No. 75 Mid. Sept. to Mid. Oct. 2006
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