Beef in burgundy sauce
Roast 1.5 kg stewing beef at 80 to 110 c until it gets to 50 c.
Remove from oven.
In a medium saucepan or casserole fry the following until brown:
150 gm diced pancetta.
Add the following and simmer on low hear for at least 20 minutes:
12 whole pealed shallots.
2 cups total oxtail soup and / or veal glaze or the like.
2 cups baby carrots.
2 cups burgundy.
¼ chopped leak.
1 cup button mushrooms or alternatively ¼ cup pre-soaked dried porcini mushrooms and water.
2 tea bag herbs.
2 cloves smashed garlic.
2 bay leaves.
Salt and pepper to taste.
And ‘some’ of the following if desired:
1 cup chestnut puree.
1 dozen anchovies.
1 or 2 tablespoon tomato paste.
1 tablespoons capers.
A few splashes soy sauce.
1 teaspoon truffle paste.
½ to 1 teaspoon miso.
3 or 4 splashes liquid smoke.
Pinch jerk paste.
Turn off.
Cut the beef into small steaks and poach in the sauce it’s latent heat.
.
