Serves 2
Ingredients
40ml brandy
300ml red wine
500g beef rump, cubed
50g flour (seasoned with salt & pepper)
100g pork belly, sliced
1 onion, diced
4 cloves garlic
1 litre beef stock
6 pickled pearl onions
6 button mushrooms, diced into quarters
1 medium carrot, sliced lengthways & blanched
60g butter
2 sprigs each of thyme, bay leaf and rosemary, tied together
3 large potatoes
30ml cream
30ml fresh milk
Preparing the beef
Fry pork belly until fat is rendered, then add onion
Flour beef cubes then add to pot
Fry till brown, then deglaze with brandy and set alite
Once flames burnt out, add red wine and reduce by half
Then add stock, two garlic cloves and herbs and let simmer
Preparing the mash
Peel potatoes and boil until soft
Roast remaining garlic cloves in foil in oven until soft
Mash potatoes with garlic, adding cream, milk and half the butter
To serve
Saute carrots, mushrooms and pearl onion in half butter
Plate the mash, spoon the beef stew alongside and add vegetables on top
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