The Rustic Beef Bourguignon with Fig Ginger Whiskey Spread

Ingredients

  • 2kg of chuck roast(cut in 100gm cubes)
  • Salt 
  • Pepper 
  • 100 gm Bacon
  • Cooking Oil 
  • 200 gm onions
  • 200 gm carrots
  • 10 ml Red Wine + 1 Litre
  • 20 gm Refined Flour
  • 10 gm Garlic
  • 2 Bay Leaf
  • 30 gm Tomato Paste
  • 50 gm Mushrooms
  • 150 gm Spreadit Fig Ginger Whiskey Jam

Method

  1. Season 2kg of chuck roast(cut in 100gm cubes) with salt and pepper and set aside.
  2. In a large saucepan, bring 2 litre of water to a simmer.
  3. Chop the bacon and place in simmering water to parboil for about 10 minutes. Strain bacon and toss to dry in strainer.
  4. Over medium heat, warm a tablespoon of vegetable oil. Sauté the bacon for 2-3 minutes.
  5. Once brown and all the fat is rendered out, remove the bacon from the pan and place on a plate covered in a paper towel to absorb any remaining fat. 
  6. Place seasoned chuck roast cubes into the remaining oil and bacon fat. Make sure not to overcrowd your meat.
  7. Cook until a nice golden brown on all sides and set aside on a plate covered with a paper towel. Preheat oven to 220ºC.
  8. Add a cup of onion and carrots to the saucepan. Sauté in the remaining fat until softened. Remove from the pan and set aside.
  9. Using a splash of any fruity red wine, deglaze and get all the yummy burnt stuff off the bottom of the pan. Set aside.
  10. Place the meat cubes into a Dutch oven and toss with flour. Place in the preheated oven for about 10 minutes or until toasty. Remove from the oven and give them a little toss before returning to the oven for another 10 minutes.
  11. Once again, remove from the oven. Reduce the oven’s temperature to 180ºC. Then, add vegetables, bacon, wine from the deglazed pan, and beef stock. Add garlic, thyme, bay leaf, and tomato paste.
  12. Mix and make sure everything is well incorporated. 
  13. Place in oven and allow to braise for about 3 hours. Stir occasionally. While in the oven, prepare your mushrooms and onions.
  14. Remove Dutch oven from oven. Using a pair of tongs, remove beef and place aside. Strain the liquid into a large saucepan.
  15. Over medium-high heat, add Spreadit Fig & Whisky Jam, aggressively reduce the liquid until it is thick enough to coat the back of a spoon.
  16. Place a few pieces of beef, a couple of carrots, Top with some sauce and freshly chopped parsley.
  17. Dig in and prepare to have your pants blown off! 

4 comments

  • pZKnODjEJWyABeH

    bFEjpJStWR
  • ZXYsphmlzr

    UJSNPHIoAbfrkK
  • RhzwIAGMpxgTZB

    fjHQZWlL
  • MySWUrhfFHXNzpgJ

    hcNyFxdbfEAnVev

Leave a comment