Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 tsp goose fat
• 21¼ oz beef shin, cut into large chunks
• 3½ oz bacon lardons
• 12¼ oz shallots, peeled and halved if large
• 8¾ oz chestnut mushrooms, halved
• 2 garlic cloves, sliced
• 1 bouquet garni
• 1 tbsp tomato purée
• 3¼ cups red wine (such as Burgundy)
• 21¼ oz celeriac, peeled and cut into chunks
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 4 cardamom pods, lightly crushed
• 1 tsp fine salt
• 1/2 tsp black pepper

Method

1. Heat the oven to 300°F. Melt the goose fat in a large casserole and brown the beef in batches until deeply coloured; set aside. Brown the bacon in the same fat.
2. Pour in the red wine, scrape up the browned bits and let it bubble for a few minutes. Stir in the tomato purée, then return the beef and bacon with the garlic and bouquet garni. Season with salt and pepper.
3. Cover and cook in the oven for about 2 1/2 hours, until the beef is very tender.
4. Meanwhile, cook the shallots in a little of the braising liquid or a separate pan for 20 minutes until soft. Fry the mushrooms in a hot pan for 5 minutes until golden. Stir both into the casserole for the final 30 minutes of cooking.
5. For the celeriac: simmer the celeriac chunks in salted water with the thyme, rosemary, bay leaves and cardamom for 20–25 minutes until completely tender. Drain, discard the aromatics, and mash roughly with the olive oil and a little salt and pepper.
6. Remove the bouquet garni from the bourguignon, check the seasoning, and serve spooned over the celeriac mash.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).