Breville the Smart Temp Operations Instructions download pdf (Page 32)

31

BEEF, PORK, VEAL AND LAMB

BEEF BOURGUIGNON

Serves 8

INGREDIENTS

2 stems sage leaves

8 sprigs fresh thyme leaves

2.5kg gravy beef, cut into 3cm cubes

¼ cup plain ﬂour

Salt and freshly ground black pepper

¼ cup olive oil

8 small pickling onions, peeled

4 cloves garlic, ﬁnely chopped

200g speck or slab bacon, diced

500g button mushrooms, trimmed

2 tablespoons tomato paste

2 ½ cups red wine

1 1⁄3 cups beef stock

2 bay leaves

METHOD

1. Tie sage and thyme stems together

ﬁrmly with cooking string.

2. Coat beef cubes in combined ﬂour, salt

and pepper, shaking off any excess.

3. Heat half the oil in a large non-stick pan

over medium high heat and cook beef

in batches until golden brown, remove

from pan and place into the removable

crockery bowl. Add a little more of the oil

and repeat until all beef is browned.

4. Add remaining oil to pan and cook

onions, garlic and speck or bacon and

cook for 4- 5 minutes or until garlic is

softened slightly and onions are lightly

browned.

5. Add mushrooms and tomato paste and

cook for 1 minute, stirring occasionally.

6. Stir in red wine and simmer until

reduced by half. Pour into removable

crockery bowl along with stock, sage and

thyme bundle and bay leaves, mix well.

7. Cover with lid and set on LOW 6-8

hours, MEDIUM 5-6 hours or HIGH 4-5

hours, or until beef is tender. Remove

bay leaves, sage and thyme bundle and

discard. Season to taste with salt and

pepper.

Serve with Potato or Parsnip Mash.

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