My cyber-savvy mother-in-law cooked dinner for eight on Saturday night, including us, and her main was a spectacular beef Bourguignon she found on the SBS Food Safari website.
The step-by-step recipe is all in an online video with the Opera House Bennelong restaurant’s Guillaume Brahimi showing the way. The result was too good to describe – and one of the fab secrets is using pureed carrot instead of flour to thicken the stew.
Of course, being a fancypants chef, he used Wagyu beef (hello??) – but he also says he’d have no trouble using ‘any piece of beef’ so I guess I’d go for chuck. Annie if you’re out there, what did you use? It was soo tender.
Anyway, here’s the video – I might give it a whirl this week, will report back with results. And thanks to Annie for the amazing taste test.
How to shuck an oyster 