Transfer meat to a separate medium bowl with a slotted spoon and set aside. The cut used in this recipe is particularly rich in collagen and connective tissues that will provide the sauce with silk. Sadly this rule of thumb did not apply here. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. 100 light and delightful French favourites from the author of Red Velvet and Chocolate Heartache.

This time I was completely wrong. Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown. I could have spent far less time cooking and far more time enjoying my guests with a less involved recipe and had the taste of the meal come out the same. When it was thawed and reheated, it was even more delicious! To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top. Registered number: 861590 England.

Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. It just kills me when people come to these review sites and complain how there just "has to be a quicker way" to prepare a dish such as THIS one. Add the wine and stock to the pan, along with the garlic, bouquet garni and cinnamon sticks (if using).

I substituted some sherry wine designed for cooking for the cognac (both MUCH cheaper than the liquor store!)

Dredge the beef in the seasoned flour and set aside. And then they almost make it sound like a personal mission that people took to rob them of their time if a recipe isn't to their liking. This recipe is at the very heart of the book. I can only think that the reviews are so positive because once the investment of time and effort was made they just couldn't bring themselves to giving it a review of "not memorable." I froze all this food in meal-sized portions.

Season, to taste, with salt and freshly ground black pepper. The only thing I can say to the negative reviewer is that a recipe is only as good as the quality of the ingredients. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. It was meant to be meaty and rich and not too spiced up...warm and comforting and classic...and it is! This is the first review I've given. I made this yesterday morning and at the point in the recipe where you put it in the oven, I put it in a crockpot and forgot about it all day (I did stir it from time to time). I rang my old London butcher, The Parson’s Nose, to translate this cut from the French equivalent (called la carotte), as they don’t butcher the same way at all in France. Company coming? I served it with a hearty homemade French peasant bread and garlic mashed red potatos. I'm ready for any holiday company that might call for an elegant meal.

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