Beef Bourguignon & Cauliflower Puree
2 ½ tablespoons olive oil
1.5kg beef oyster blade, sliced
1 large onion, finely chopped
200g shortcut rindless bacon, halves length ways & cut into 1cm stirps
2 garlic cloves, finely chopped
1 cup red wine
½ cup beef stock
¼ cup Don Antonio Passata Di Pomodoro
16 small pickling onions
400g small button mushrooms
Heat 2 tablespoons in a large, heavy based casserole dish over a medium-high heat. Cook beef until browned, approx. 5 minutes. Remove beef from dish. Reduce to a medium heat, and add the remaining oil. Add onion and bacon and cook stirring until the onion has softened, approx. 6 minutes. Add garlic and continue to cook for another minute. Return the beef and juices to the dish and add wine. Bring to the boil. Add stock and Passata Di Pomodoro. Bring to the boil, reduce heat to low and simmer, covered, for 1 hour and 15 minutes, Add pickling onions and mushrooms. Cook, covered for another 1 or until meat and onions are both tenders. Season with salt and pepper.
Cauliflower Puree Ingredients:
1 small head cauliflower (about 1 kg)
1/3 cup whipping cream
Salt & pepper
Cauliflower Puree Method:
Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.
Serves: Bourguignon recipe serves 8 / Puree recipe serves 4-6
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