Whole Beef Featherblade, 1.5kg - 2kg

Featherblade Bourguignon and Horseradish Creamed Potatoes

Slow-cooked, rich, indulgent, perfect.

A modern take on this hearty French stew. Beef bourguignon reached French restaurants in 1903 when the king of chefs, Auguste Escoffier, published its ingredients and method.

Ingredients

Meat:

• 1kg Cubed Featherblade of Beef

For the Sauce:

• 1 medium onion, chopped roughly

• 2 carrots, chopped roughly

• 1 stick celery, chopped roughly

• 3 cloves garlic, chopped roughly

• 100g smoked pancetta cut into strips

• 200g button mushrooms

• 1 tbsp fresh thyme

• 500mls of good quality red wine

• 2 litre beef stock

• 25g plain flour

• 2 tbsp butter

• 2 tbsp olive oil

• Fresh parsley (to finish)

For the Potatoes:

• 1kg peeled and cubed potatoes

• 75mls full-fat milk

• 100mls single cream

• 3 tbsp horseradish cream/sauce

• 50g softened butter

• Fine sea salt to taste
  
  

Method:

1. Heat a large cast iron pan with the oil over medium-high heat.

2. Lightly flour and dredge the beef, add to the pot and brown on all sides.

3. Remove the beef and set aside.

4. Add the pancetta. mushrooms and diced vegetables and fry until softened but not

   coloured.

5. Scrape the bottom of the pot to incorporate the meat juices.

6. Add the butter, garlic, beef and red wine and cook until the wine has become sticky/

   reduced.

7. Add the beef stock and thyme and place a lid over to cook on a gentle simmer for

   approx. 3.5-4 hours until the beef is tender and the sauce has become rich.

8. In the meantime boil the potatoes in water until tender

9. Drain and allow to steam off, bring the butter, milk and cream to a boil and allow to

   boil for 1 min until slightly thickened.

10. Mash the potatoes, whip in the cream mixture and add the horseradish.

11. Season to taste and serve alongside the bourguignon with freshly chopped parsley.