Buf Bourguignonne

Mad bull

Preparation Time: 30 minutes
Cooking Time: 3 Hours
Serves 6

900g top rump of beef, cut into 5cm cubes
100g unsalted butter
1 tablespoon olive oil
1 finely sliced onion
1 level tablespoon plain flour
3 tablespoons brandy
2 cloves garlic
bouquet garni
Salt and black pepper
1 bottle red wine
175g streaky unsmoked bacon (diced)
20 baby onions
175g mushrooms
Finely chopped parsley

1. Melt 75g butter in a large, flame- proof casserole dish, add the oil and then the meat. Cook over high heat until the meat is browned, then add the sliced onion. Cook until transparent, sprinkle over the flour and continue cooking for a few minutes. Pour over the warmed brandy and set it alight.

2. Add the crushed garlic, the bouquet garni, salt and plenty of pepper. Pour over enough wine to cover the meat. Bring to simmering point, cover the casserole with a lid and cook in the centre of a pre-heated oven at 150C/300F (Gas 2) for 2 hours.

3. Meanwhile, fry the bacon in the remaining butter until crisp, add the small onions and cook until golden. Stir the contents of the pan into the casserole and continue cooking for a further 30 minutes. Add the sliced mushrooms and cook for another 15 minutes.

4. Remove the bouquet garni, sprinkle the casserole generously with parsley and serve straight from the pan.

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