Traditional beef Bourguignon
- For 4 servings:
- 1 bottle red wine (full-bodied)
- 1 kg / 2¼ lb braising beef (chuck, shank, neck etc)
- 1 onion, 3 carrots
- 200 g / 7 oz smoked belly
- 4 juniper berries
- 1 clove garlic
- 1 bay leaf
- 1 sprig thyme
- 100 ml / 3¼ fl. oz oil (½ cup)
- 2 tablespoons flour (⅛ cup)
- Fine salt and freshly ground pepper
- Optional: 200 g / 7 oz button mushrooms
The day before :
Trim the fat from the meat and cut into pieces measuring around 3 cm/1 in.
Chop the onions and carrots.
Cut the belly into small pieces.
Place everything in a large bowl, pour over the red wine, add the juniper berries and leave to marinate for around 12 hours in a cool place.
Drain and dry the meat.
Heat the oil in a stewpot and brown the pieces of meat.
Add salt and pepper.
Add the solid ingredients from the marinade to the stewpot and reduce to a medium heat (medium power on an induction hob).
Crush the garlic, add the bay leaf, thyme and sprinkle over the flour.
Pour over the marinade liquid and bring to a simmer.
Cover and cook in a preheated oven for approximately 2 hours at 200°C (400°F, gas 6).
Serve hot with fresh tagliatelle.
When the meat comes out of the oven you can add lightly pan-fried mushrooms cut into quarters.