It's important to use good-quality veal stock in this recipe, either homemadeor from a butcher, to give it a rich base. Alternatively, substitute water or low-salt chicken stock.
- 80 gm bacon, diced
- 2 tbsp lard
- 6 golden shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 kg oyster blade or point-end brisket, excess fat trimmed, cut into 8cm pieces
- 40 ml brandy
- 750 ml red wine, such as Burgundy
- 500 ml (2 cups) veal stock
- 1 sprig thyme
- 12 pearl onions
- 20 gm softened butter
- 20 gm plain flour
- To serve: creamy, buttery mash
- 1Heat bacon and half the lard in a large saucepan over medium heat and stir occasionally until fat renders (3-5 minutes). Add shallot and stir until tender (3-5 minutes), add garlic and stir to combine.
- 2Meanwhile, heat a non-stick frying pan over medium-high heat, add beef in batches and turn occasionally until browned (3-5 minutes), then add to shallot mixture. Deglaze pan with brandy and 150ml wine (be careful as brandy may ignite), add to beef with remaining wine, stock and thyme, season to taste and bring to the simmer. Reduce heat to low and simmer until meat is just tender (1½-2 hours).
- 3Meanwhile, heat remaining lard in a frying pan over medium heat, add onions and stir occasionally until golden (3-5 minutes). Add to beef and cook until tender (20-30 minutes).
- 4Meanwhile, mix butter and flour to a paste in a small bowl, add a spoonful of beef sauce and stir to combine, then return to beef mixture and stir until thickened slightly (5-10 minutes). Serve hot with buttery mash.
Drink Suggestion: Pinot noir or red Burgundy. Drink suggestion by Max Allen