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Archive for the ‘Main courses’ Category

Boeuf Bourguignon for 12 people

with 3 comments

Ingredients

This is what I made for the main course at my first supper club. I got the excellent organic beef from Coolanowle organic farm (http://www.organicmeat.ie/), which deliver all around the country.

I use a slow cooker but you can also cook this in a conventional oven – gas mark 2 for three hours.

  • 2 kilos of stewing steak cut into chunks
  • 24 small onions or shallots (shallots are much better), peeled and chopped into large chunks (I usually chop each shallot in four).
  • 3 cloves crushed garlic.
  • 8 streaky rashers, rind removed and chopped up.
  • 350g large flat breakfast mushrooms, chopped into small chunks about 1″.
  • 3 tbsp flour
  • One bottle of red wine, Bourguignon or Bordeaux (cheap is fine but better if it is one you could actually drink).
  • About 3/4 pint of stock (I use 1 Kallo organic stock cube).


How I do it

  1. Have ready your slow cooker with the bouquet garni in the bottom.
  2. In a large frying pan heat about 3tbsp olive oil.

  3. Sear the meat in the olive oil – brown on one side, then the other until it is browned all over. You may need to do this in two batches.
  4. Place the meat in the slow cooker.

  5. Add the onions to the pan and cook over medium heat for about 8 mins until just beginning to brown all over.
  6. Add garlic to onions and cook for another couple of minutes. Remove them to slow cooker.

  7. Fry the streaky rashers until just beginning to brown.
  8. Add mushrooms to frying pan and fry for a few minutes. Add rashers and mushrooms to the slow cooker.

  9. Melt about 150g butter in the frying pan. Add 3 tablespoons of plain flour to frying pan and stir, cooking it for a minute or two.
  10. Add bottle of wine to flour.

  11. Stir to remove lumps and cook for 3-4 mins over highish heat.
  12. If there are still lumps either strain the sauce through sieve, or liquidise it.

  13. Add sauce to slow cooker.
  14. Use the 3/4 pint of stock to get rest of juices off the pan and add to the slow cooker – the liquid should not quite cover the rest of the ingredients.

  15. Cook in the slow cooker on low for about 7 hours.

Serve with mashed potato and carrots tossed in parsley, butter and lemon juice.

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Written by SOKNH

February 16, 2010 at 12:40 pm