Acclaimed international and Australian chef Guillaume Brahimi of Crown’s Bistro Guillaume, shares his favourite dish to accompany a glass of winter red – a warming, hearty beef bourguignon.
INGREDIENTS
- 800 gm wagyu chuck steak
- 200 gm speck
- 40 ml olive oil
- 2 carrots- 2 cm dice
- 2 celery sticks- 2 cm dice
- 1 leek- 2 cm dice
- 2 x onion- 2 cm dice
- 4 sprigs of thyme
- 2 bay leaves
- 1/4 bunch of parsley
- 1.2 lt red wine
- Salt and pepper to taste
- 200 gm button mushrooms
CARROT PUREE
- 2 x carrots- peeled and chopped
GARNISH
- 1 bunch baby carrots
- 1 bunch yellow baby carrots
- 1 bunch of spring onions
METHOD
Place a pot on high heat, add oil and beef and seal, cook for 3 minutes or until golden brown and strain, add the diced vegetables and speck and cook for 3 minutes and add herbs. Place meat back into mixture and pour the red wine over the beef and vegetables and light to burn off alcohol, add herbs and cover with a lid. Bring to the boil, then reduce the heat to simmer and cook for 40 minutes or until meat is tender.
Peel the carrots and slice, place in a pot and cover with water. Bring to the boil, and reduce to a simmer, cook for 30 minutes or until soft. Strain and place in a blender and blend until smooth.
Once bourguignon is tender, add baby carrots, spring onion and mushrooms.and cook for a further 10 minutes, add carrot purée to thicken bourguignon.
Looking to pair with a wine?
A recipe like this for me which is slow braised and slow cooked where the sauce is nice and reduced, rich and even a bit sweet, just a yum juicy red wine works the best. It doesn’t have to be super full-bodied, but just flavourful and rich. Why not try the cheap and cheerful Folklore classic red, Irvine shiraz, or a great pinot Tarrawarra.
Crown Cellar & Co. can be located on Level B1 Crown Towers, with regular trading hours from 12:00pm to 8:00pm daily.