tho one thing remains the same & that is time; for best results think in terms of slowly.
mine takes 3 days, tho that might seem a bit indulgent, but then...yea, so what?
allow the meat to marinate overnight; turn temperatures down low & let the dish happen slowly.
my butcher this week suggested flank steak. quite lean, versatile as a cut for a range of slow dishes, an english cut, it works well tho not every butcher will have it; chuck/blade is fine in any case.
so then;
-1.5kg braising steak, diced large bite-sizedly
-pour over a bottle of red (an open hawkesbay cab/mer is what was within reach for me this time!)
-add a few cloves of garlic, battened flat a bit, sprigs of thyme, bay, some chopped up parsley stalks
& let this marinade sit covered in the fridge overnight
next day;
-in a heavy pot, a little olive oil, carrot leek onion celery, bacon ( i get unsmoked bacon offcuts, or pork belly cubed up, streaky bacon works fine) lid on & sweat it for a while
-separately, in a little olive oil, brown the beef in a hot pan, about 5 mins, & add to the bacon pot
-deglaze the hot beef pan with a little tomato puree, splash of brandy & then a little of the red wine marinade & add to beef. i add a little flour at this stage, but i like nice & saucy so use a lot of wine too. anyway, one way or the other, use all the marinade.
-simmer this for a good 3or4 hours on a low heat (crock-pot, all day on low=awesome)
so, i sit this overnight, cos its always better the next day. same day is acceptable tho...
finish the bourguignon;
-saute some mushrooms & baby onions, & add them to the beef stew, a good grind of cracked pepper. simmer for 1/2 an hour or so
-separately, steam some potatoes, i like to use gourmet reds or baby agrias, urenikas are pretty yum if you can get them, & toss them with good olive oil, spring onions, fresh herbs, salt.
to serve, potatoes in a bowl, bourguignon ladled over the top, parsley to finish.
>for the best potato combo i ever had i used pink fir potatoes, steamed, tossed with freshly chopped oregano & mint, spring onions, toasted sunflower seeds & a splash or two of matakana olive oil; a salad in itself.
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