Have a Gallic gourmet experience with these recipes from TV cookery star Rachel Khoo and La Bastille restaurant on Belfast’s Lisburn Road
What you'll need
40g smoked bacon lardons
2 bay leaves
1 litre red wine (cabernet sauvignon or syrah)
10 pearl onions
Chicken stock cube
Sweat off the onion, adding the bacon lardons and bay leaves. Then add in your beef — a cheaper cut will give you more flavour in this slow cooked dish and produce a delicious texture.
Caramelise the mix until golden brown, then add about 60g of flour and cook out the mixture at a medium heat for around 4 minutes.
Then add 1 litre of red wine (don’t reduce this) and a litre of chicken stock, before adding a further 50g of mushrooms, pearl onions and carrots. Cook on a low heat 150°C/gas 2/300°F for three to four hours untill the meat is soft .
You can cook this two days before serving and keep in the fridge to let the flavour mature.