Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
A hard-working leg cut with a rich seam of collagen running through it. Give it a long, slow braise and it turns meltingly tender, giving stews and ragùs real body and a deep, rich flavour.
How to cook
Toss the meat in a little flour. It helps the crust form and thickens the sauce later.
Brown it in batches and take your time. That deep crust is where the flavour of the whole dish comes from.
Turn the heat off and soften carrots and onions in the fat, then add crushed garlic, tomato purée, thyme, bay and a few parsley stalks.
Lift out the veg, pour in red wine and reduce it by half. Put everything back, add a light beef stock and bring to a simmer.
Cover with a paper lid and cook at 125 to 130°C for 6 to 8 hours, or at 80 to 90°C overnight for 10 to 12 hours. For a proper bourguignon, fry mushrooms, bacon lardons and baby onions separately and stir them in at the end.
A hard-working leg cut with a rich seam of collagen running through it. Give it a long, slow braise and it turns meltingly tender, giving stews and ragùs real body and a deep, rich flavour.
How to cook
Toss the meat in a little flour. It helps the crust form and thickens the sauce later.
Brown it in batches and take your time. That deep crust is where the flavour of the whole dish comes from.
Turn the heat off and soften carrots and onions in the fat, then add crushed garlic, tomato purée, thyme, bay and a few parsley stalks.
Lift out the veg, pour in red wine and reduce it by half. Put everything back, add a light beef stock and bring to a simmer.
Cover with a paper lid and cook at 125 to 130°C for 6 to 8 hours, or at 80 to 90°C overnight for 10 to 12 hours. For a proper bourguignon, fry mushrooms, bacon lardons and baby onions separately and stir them in at the end.