Poor man’s boeuf bourguignon
- Published: 28 Feb 09
- Updated: 18 Mar 24
Beef brisket is a cheap cut of meat that’s delicious when you know what to do with it. This Boeuf bourguignon recipe is the answer.
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Serves 6
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Takes 5 minutes to make and 2½-3 hours to cook
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Ingredients
- 2-3 tbsp plain flour
- 1.5kg piece beef brisket, off the bone (either rolled or unrolled is fine)
- 2 tbsp olive oil
- 400g streaky bacon or lardons
- 15 baby onions
- 75cl bottle good red wine
- 1 litre good-quality beef stock
- 1 bouquet garni
- Knob of butter
- 600g chestnut mushrooms, cut in half if large
- Handful chopped fresh flatleaf parsley, to garnish
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Method
- Put the flour onto a large plate and season well. Roll the brisket in the seasoned flour. Heat the oil in a large pan or casserole and brown the meat for a few minutes each side then set aside.
- Add the bacon or lardons to the pan and fry for a few minutes until starting to colour, then add the whole peeled baby onions and cook for 4-5 minutes, turning regularly.
- Return the beef to the pan. Add the red wine, stock and bouquet garni and bring to the boil, then cover and simmer for 1½ hours, turning the brisket over occasionally.
- Heat the butter in frying pan and fry the mushrooms for a few minutes, then add to the casserole and simmer, uncovered for a further 30 minutes-1 hour, until the beef is really tender. Skim off the excess fat.
- Garnish with chopped parsley, then carve the brisket into slices and serve with buttered mashed potato.
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- Recipe from March 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 731kcals
- Fat
- 42.1g (13.4g saturated)
- Protein
- 72.2g
- Carbohydrates
- 7.5g (2.3g sugars)
- Salt
- 3.5g
delicious. tips
Soft red Burgundy is the perfect match. It can be pricey, so it’s worth knowing that Chilean Pinot Noir offers a similar style.
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