Boeuf Bourguignon with creamy mashed potatoes and festive red cabbage
Author: Danny Parker
Serves: 4-6
Ingredients
- For the boeuf Bourguignon:
- 40g butter
- 1 tbsp oil
- 1.2kg ox cheek, diced
- 60g pancetta, diced
- 60g carrot, diced
- 1 leek, finely sliced
- 1 onion, finely sliced
- 16 silverskin onions
- 20 button mushrooms
- 2 cloves garlic, peeled and crushed
- 60g cognac or brandy
- 1 bay leaf
- 1 sprig thyme
- 375ml red wine
- 3 litres beef stock (approx.)
- 1 handful flat leaf parsley,
- coarsely chopped
- For the mashed potatoes:
- 1kg floury potatoes (I like Yukon Gold), peeled and chopped into chunks
- coarse sea salt
- 120g double cream
- 150g unsalted butter
- pinch nutmeg
- For the festive red cabbage:
- 1 red cabbage, sliced
- 1 red onion, sliced
- 70g light brown sugar
- 70g cider vinegar
- 150ml red wine
- 1 cinnamon stick
- 80g butter
- salt and freshly ground black pepper
Method
- For the boeuf Bourguignon: Begin by melting the butter with 1 tbsp oil in a stovetop-proof casserole dish. Add the ox cheek and fry until well browned on all sides. Add the pancetta and cook until well coloured. Add the vegetables and garlic, and fry until browned. Drain off any excess fat, then carefully flame with cognac. Add the bay leaf, thyme, red wine and enough stock to cover the meat. Place a lid on the pan and transfer to the oven. Cook at 130C/Gas 2 for 2-2.5 hours. Remove the pan from the oven and leave to cool. Remove any fat from the top. Before serving, reheat to a safe temperature and finish by stirring in the chopped parsley.
- For the mashed potatoes: Start by placing the potatoes in a pan and covering with cold salted water. Bring to a boil, turn down the heat and simmer very gently for 10 mins. In a saucepan, warm the butter and cream together without boiling. Increase the heat of the potato pan a little and simmer until the potatoes are tender. Drain in a colander, return to the pan and steam dry. Pass the potatoes quickly through a drum sieve or ricer (if you don’t have one, you can use a potato masher). Fold in the cream and butter mixture without overworking. Check seasoning, adjust as needed and add a pinch of nutmeg to finish.
- For the festive red cabbage: Put all the ingredients in a large pan, season well and cook over a medium high heat. Bring to a simmer, cover with a lid, lower the heat and cook for around 45 mins, stirring occasionally. Remove the lid and continue cooking for 15 mins or until tender. Remove the cinnamon stick and serve.
