By Manu Feildel and Clarissa Feildel with Plate for a Mate for Oz Harvest
- 1.5 kg Manning Valley Naturally Beef shin
- 1 brown onion, roughly chopped
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 4 cloves garlic, halved
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 litre red wine (burgundy or shiraz)
- 3 Tbsp Rio Vista Olives Extra Virgin Olive oil
- 20 g unsalted butter
- 16 pearl onions, peeled
- 400g button mushrooms, wiped clean
- 2 carrots, peeled and chopped
- 200 g D’Orsogna sliced bacon cut into 1 cm lardons
- 2 Tbsp plain flour
- sea salt, cracked black pepper
- fresh parsley
- mashed potato, see below for recipe
- Place the onion, carrot and celery in a large bowl with the garlic, thyme and bay leaves. Cut beef into large 4 cm (1.5 inch) cubes and add to the bowl with the aromatics. Pour over wine to submerge meat and vegetables, cover and refrigerate overnight.
- Remove beef from marinate and season well with salt and pepper. Reserve marinade liquid — this will be your sauce!
- Heat butter and half the oil in a large heavy-bottomed pot over medium-high heat. When the butter foams add the meat and sear on all sides for a minute or two, you may need to do this in batches. Set meat and any pan juices aside.
- Heat remaining oil in the same pot, add the pearl onions, mushrooms and carrot and cook until golden and caramelised on the edges, 2 – 3 minutes. Add the bacon and cook for a further 3 minutes.
- Return seared beef and juices to the pan, sprinkle over the flour and stir well. Strain wine from marinade into the pot and discard marinade vegetables.
- Cover the surface of the liquid with a baking paper lid (cartouche) bring to the boil, reduce to a simmer and cook for 1.5 to 2 hours until beef is tender enough to pull apart with your fingers.
- Spoon Beef Bourguignon into a dish, sprinkle with parsley and serve with fresh pasta, mashed potato or even a big wedge of crusty French bread.
- 4 x Desiree potatoes, peeled and chopped in half
- 50g Unsalted butter
- 250ml Milk
- Sea salt and freshly ground black pepper
- Place the potatoes in a pot of salted cold water, bring to the boil until soft. Strain and pass through a ricer
- Bring the milk to the boil and add the potato puree, remove from the heat and add the butter, stir to combine well. Season to taste.