Beef Burgundy

A classic French braised beef, simmered in red wine with bacon, shallots and mushrooms — a dish that warms the heart and captivates from the first spoonful. Served with creamy celeriac purée.

Ingredients

• 3 tsp Goose fat
• 600 g Beef shank
• 100 g Bacon
• 350 g Shallot
• 250 g Cremini mushrooms
• 2 clove Garlic
• 1 pcs Bouquet garni
• 1 tbsp Tomato paste
• 750 ml Red wine
• 2 tbsp Olive oil
• 600 g Celeriac
• to taste Thyme
• to taste Rosemary
• 2 pcs Bay leaf
• 4 pcs Cardamom

Instructions

1. Heat a large ovenproof pot or Dutch oven over high heat and add 1 tsp of goose fat. Season the beef with salt and pepper, then brown in batches (2–3 pieces at a time) until golden on all sides — approximately 3–5 minutes per side. Add more fat as needed. Transfer the browned meat to a colander set over a bowl to drain the juices.
2. In the same pot, brown the bacon, shallots, mushrooms, garlic and bouquet garni until lightly golden. Add the tomato paste and cook for another couple of minutes, stirring well — this will enrich the flavour of the sauce. Return the beef along with any juices that have accumulated in the bowl and stir everything together.
3. Pour in the wine and approximately 100 ml of water — the meat should just barely peek above the liquid, but not be completely submerged. Bring to a boil and use a wooden spoon to scrape up the caramelized bits from the bottom of the pot — they will add depth to the sauce.
4. Preheat the oven to 150°C. Cut a piece of foil slightly larger than the diameter of the pot and cover the surface of the stew flush against the meat — this creates a 'cartouche' that will trap the moisture. Place the pot in the oven and braise for 3 hours. If the sauce looks too thin at the end, remove the meat and vegetables with a slotted spoon, reduce the sauce over high heat for several minutes until it reaches the desired consistency, then return everything to the pot.
5. While the beef is braising, prepare the celeriac purée. Peel the celeriac root and cut it into cubes. Heat olive oil in a large pan, add the celeriac and sauté for 5 minutes until golden. Season with salt and pepper. Add the rosemary, thyme, bay leaf and cardamom pods, then pour in 200 ml of water — enough so it almost covers the celeriac. Reduce the heat, cover halfway with a lid and braise for 25–30 minutes.
6. When the celeriac is tender and most of the water has evaporated, drain any remaining liquid. Remove the herb sprigs, bay leaf and cardamom pods. Mash the celeriac with a potato masher to a rough purée, drizzle with olive oil and adjust the seasoning with salt and pepper. Divide the beef burgundy among plates and top with a generous spoonful of celeriac purée. Garnish with a bay leaf if desired.