Gordon Ramsays Slow Cooked Beef Bourguignon Recipes

GORDON RAMSAY'S SLOW-COOKED BEEF BOURGUIGNON

Steps:

• Heat a deep, cast iron Dutch oven and add the goose fat. Add a pinch of salt and pepper to the beef and sauté until golden brown. It is best to do this step in a few batches to ensure proper browning of the meat. Transfer the sautéed beef to the plate and set aside.
• Fry the bacon, in the same Dutch pot, for a few minutes on medium heat until golden; add the shallots or pearl onions, garlic, mushrooms, and bouquet garni. Sauté until lightly golden. Add the tomato purée and cook for an additional few minutes. Add the beef back to the pot along with any meat juices.
• Pour the wine into the pot together with about 100 ml (1/2 cup) of water. Bring to the boil and scrape the bottom of the pot to release any caramelized bits that might stick to the pan.
• Preheat the oven to 150°C/300°F. Cover the pot with a piece of aluminum foil and cook in the oven for 3 hours until the meat is soft and the sauce is reduced and thickened. If the sauce is still watery, remove the beef and the vegetables, and cook uncovered for a few minutes to thicken the sauce, then put the beef and the vegetables back in the pot.
• Peel and cube the celery root. In a large frying pan, sauté the celery in olive oil for about 5 minutes, until golden. Add salt and pepper, rosemary, thyme, bay, and cardamom pods. Pour in 200 ml (3/4 cup) of water, then simmer for 25-30 minutes over low heat.
• Drain the water, and remove the rosemary, thyme, bay leaves, and cardamom pods. Smash with a potato masher, and mix with some olive oil and seasonings to taste.
• Divide the beef bourguignon between plates, top with a spoonful of celery root mash, and garnish with bay leaves.

BEEF BOURGUIGNON WITH CELERIAC MASH

Steps:

• Heat a large casserole pan and add 1 tbsp goose fat.
• Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
• In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.
• Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
• Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan - this will give the stew more flavour.
• Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Cook for 3 hrs.
• If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
• To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.
• Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
• After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.
• Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.
• Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.