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user24/bourguignon.txt

Last active June 16, 2016 06:43
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bourguignon.txt
Cover cubed beef in flour, pepper & thyme.
Fry with oil & soon add a shot of lightly peated whisky, e.g. Jura Superstition.
Add rough chopped onion, thinly sliced carrots, 1 large crushed garlic clove and quartered button mushrooms.
Fry till onions soft.
Add about 250ml of beef stock with extra thyme (I used a whole cube of Kallo Beef stock)
Simmer to reduce.
Add about 300ml of full bodied red wine, e.g. Merlot, and some more whisky (this time I used Penderyn as it's lighter)
Simmer to reduce.
Serve with steamed veg and bread, dumplings, or spring onion mash, or use as a pie filling.
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