Boueuf Bourguignon and roast lamb

Posted on: 27th Feb 2016 by: Aldo Zilli

It has lots of ideas on dips, snacks, meat, poultry and fish, plus pasta and bread, so well done to Jenny – it’s a very good addition to my kitchen.

Buon appetito and see you next week.

 

BOEUF BOURGUIGNON

 

800g braising steak, cubed

 

750ml red wine, ideally Burgundy

 

1 onion, roughly chopped

 

1 carrot, roughly chopped

 

3 garlic cloves, chopped 

 

4 fresh thyme sprigs

 

2 fresh bay leaves

 

2 tbsp olive oil

 

A flameproof casserole dish, with lid 

 

1 shallot, chopped

 

2 rashers smoked bacon, chopped into fine strips

 

400ml beef stock

 

Salt and freshly ground black pepper

 

15g butter

 

200g button mushrooms

 

Chopped parsley, to serve

 

SERVES: 6-8   PREPARATION: 5 MINUTES 

(plus marinating time)

 

COOKING TIME: 2 HOURS 15 MINUTES

Place the steak in a large bowl with the red wine, onion, carrot, garlic, thyme and bay leaves then marinate in the fridge for at least 3 hours or overnight.

 

Preheat the oven to 150°C/300°F/Gas Mark 2. Remove the beef from marinade and pat dry with kitchen paper. Discard the onion and carrot, but reserve the rest of the red wine marinade (the garlic and herbs). Place the reserved marinade in a pan, bring to the boil and cook uncovered until reduced to about 600ml.

 

Heat one tablespoon of the olive oil in a casserole dish. Add the beef and fry for 3-5 minutes until browned on all sides. Set aside. 

 

Wipe out the casserole dish with paper towels. Add the remaining olive oil, heat through then fry the shallot and bacon for 1-2 minutes. Add the browned beef, reduced red wine and beef stock.

 

Season with salt and pepper. Bring to the boil, cover and cook in the preheated oven for 2 hours. Towards the end of the casserole’s cooking time, heat the butter in a pan and fry the mushrooms. 

 

Stir the mushrooms into the casserole and serve with a garnish of parsley. 

 

 

food

 

SAT MAG

Try this delicious roast lamb

 

ANCHOVY ROAST LAMB

 

1 leg of lamb – about 1.5kg

 

Salt and freshly ground black pepper

 

2 garlic cloves, chopped into slivers

 

5 anchovy fillets, chopped into pieces

 

3 fresh rosemary sprigs, cut into short pieces

 

40g butter, softened

 

150ml red wine

 

For the gravy:

 

300ml chicken stock or water

 

SERVES: 4-6

PREPARATION: 15 MINUTES (plus resting time)

COOKING TIME: 50-60 MINUTES

 

Preheat the oven to 230°C/450°F/Gas Mark 8. Bring the lamb to room temperature. 

Season the lamb with salt and pepper. Using a small, sharp knife, cut little incisions in the lamb flesh on all sides of the leg. Take a piece each of garlic, anchovy and rosemary then insert the flavourings into an incision, making sure to push the garlic into the flesh. Repeat the process until the garlic has been used up.

 

Mash any remaining anchovy and rosemary leaves into the softened butter. Place the lamb in a roasting tray and smear the butter generously over the fleshy part of the meat. Pour the wine over it.

 

Roast the lamb in the preheated oven for 15 minutes. Reduce the oven temperature to 180°C/350°F/Gas Mark 4 and roast for a further 45 minutes for medium rare or 30-35 minutes for rare, basting now and again with the wine-roasting juices. 

 

Remove from the oven and rest in a warm place for 30 minutes. 

 

To make the gravy, de-glaze the roasting pan – place it on the stove top, add the stock or water and bring to the boil. 

 

Scrape the pan with a wooden spoon to release the flavoursome brown residues so they combine with the liquid.

 

Serve the lamb with the roasting juice gravy on the side.

 

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Recipes taken from Garlic by Jenny Linford (£14.99, Ryland Peters & Small), photography by Clare Winfield. To order your copy, call the Express Bookshop on 01872 562310, send a cheque or postal order made payable to The Express Bookshop to Express Bookshop, PO Box 200, Falmouth, Cornwall TR11 4WJ, or order at expressbookshop.com