BEEF BOURGUIGNON with OLIVE OIL MASH
Prep time: 10 minutes
Cooking time: 2 hours
1 kg X-cut blade steak
3 tbsp cooking oil
150gm swiss mushrooms, halved
6 cloves garlic, peeled & crushed
2 onions, peeled & cut into wedges
2 cups red wine
500ml beef stock
Handful rosemary (+ extra for garnish)
Handful of rainbow char, stalks trimmed & cut in 1/2
Sea salt & white pepper
Olive Oil Mash
3 large potatoes, peeled & quartered
4 tbsp olive oil
Pre-heat your oven to 150c.
Cut the thick strip of sinew out of the beef before cutting into large cubes.
Take a Casserole pot or Dutch oven with a lid and heat, before adding 1 tbsp of oil. Then sear the beef before removing.
Add another 1 tbsp of oil into the pot and add the onions, garlic and saute for a couple of minutes before adding the rosemary and mushrooms. Saute for another couple of minutes. Season with salt.
Add the red wine and the beef back into the pot before reducing the wine till there is very little left. Add the stock and bay leaf before bringing to the boil.
Cover with a lid and place into the oven for 90 minutes. Check before removing the lid and cook for a further 30 minutes.
Make up you olive oil mash and just before serving, heat a fry pan, adding the final tbsp of oil before quickly sauteing the greens with a touch of sea salt.
Serve alongside the Beef Bourguignon and olive oil mash
Olive Oil Mash:
Place the potatoes into a pot of salted water and bring to the boil. Turn down to a simmer can continue to cook for 10 minutes or until a knife can easily pass through the potato.
Drain and cover with a tea towel for 2 minutes. Mash potatoes whilst adding in the oil and seasoning.