You don’t know true meaty elegance until you’ve tasted Beef Bourguinon a la Hassan. It might take a bit of time, but every minute is worth it. This dish is bursting with flavour, and the tender meat will melt in your mouth.
Recipe by Chef Floyd Cardoz
Beef Bourguinon a la Hassan
- 4 tablespoons Canola oil
- 2 ½ lbs boneless short ribs of beef fat removed and cut into 1 ½ x 1 ½ inch pieces
- Salt and pepper
- ¾ cup AP flour
- 6 ounces apple wood smoked bacon , cut into 1/4-inch pieces
- 2 tablespoons butter
- 4 cloves tied in a string
- 2 bay leaves
- 18 small pearl onions peeled
- 18 baby carrots, peeled and cut into half if longer than 2 inches otherwise kept whole
- 18 baby turnips, peeled and cut into half’s
- ½ pound chanterelles mushrooms, cleaned trimmed and cut in half
- 2 onions, diced
- 1 garlic head, cloves separated, peeled, and chopped
- 1½ tablespoons fresh root ginger minced
- 1 tablespoons freshly ground cumin
- 1 tablespoons ground brown mustard seed
- 2 tablespoons tomato paste
- 1/2 teaspoon black pepper freshly ground
- ½ tablespoons Aleppo pepper
- 1 (750-ml) bottle red Burgundy wine
- 1 Quart white beef stock
- 4 sprigs thyme
- 2 tablespoons brown sugar
- ¼ cup parsley
- ¼ cup chervil picked
Pre-heat oven to 170°C
Season the beef with salt and pepper and lightly coat with the flour keep at room temperature for 30 minutes. Reserve extra flour
Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.
In the same pot sear the short ribs until lightly colored. Take care not to burn the pan.
Remove the beef and add the pearl onions cook for 2-3 minutes. Remove the onions and reserve
Repeat this process with the carrots and turnips.
Add the chanterelles and sauté for 1 minute, remove and reserve.
Add the butter to the left over oil and add the cloves, bay leaf and cook for 1 minute. Add minced onion, garlic and ginger cook for 4-5 minutes until transparent
Add the ground spice and cook for 2 minutes more. Add the left over flour and the tomato paste and cook for 2 minutes.
Deglaze with the wine and bring to a boil add the beef stock and bring up to a boil.
Add the bacon and the short ribs to the pan. Bring up to a boil reduce heat. Add thyme. Season
Place the pot in the oven and cook approximately 2 to 2 ½ hours
Add the carrots, turnips and the pearl onions. Cook for 30 minutes more.
Take out of oven add sugar and remove clove, parsley and bay leaves. Add the chanterelles. Re-season with salt.
At this time the stew should be not as saucy and a bit thicker
This stew tastes better the next day.
Garnish with picked parsley and chervil