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4 servings @ 3hrs 35min
01) Try to make this dish a day in advance, then slowly reheat in the oven. You’ll find that the flavours will really develop overnight and the dish will be richer and more mature.
02) To make a bouquet garni, use a piece of string to tie together a couple of rosemary, thyme and parsley sprigs and a handful of bay leaves. Remove from the pan at the end of cooking and discard.
3 tsp goose fat
600g shin beef, cut into large chunks
100g smoked streaky bacon, sliced
350g shallots or pearl onions, peeled
250g chestnut mushrooms (about 20)
2 garlic clove, sliced
1 bouquet garni (See know-how below)
1 tbsp tomato purée
750ml bottle red wine, Burgundy is good
= Celeriac mash =
600g (about 1) celeriac
2 tbsp olive oil
rosemary and thyme sprigs
2 bay leaves
4 cardamom pod
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1st Keep
 JacquelineTiong
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