Pete Goffe-Wood

Beef Bourgiugnon



The first time Bruce and I tried this dish I made it with Wagyu beef and it was so rich it was almost criminal, you could feel your arteries harden just by looking at it. We originally thought that a good Cabernet Sauvignon would be the ideal pairing until we tasted the dish – there was something earthy and soulful that only the Dark Horse could reach


1.2kg beef brisket
1kg pickling onions
6 cloves garlic, finely chopped
500g button mushrooms
500g pancetta or smoked belly cut into a large dice
1 L red wine
10 g rosemary
600g potatoes
100g butter
25ml cream


Cut the brisket into 3 even pieces, season the beef with salt & pepper and brown in a hot pan.
Make sure you get a nice dark brown colour on them. Add the pancetta, the mushrooms onions, garlic & rosemary and cook until the onions begin to colour.
Add the wine.
Put the lid on the pot and place in a medium oven (150ºC) for 2 ½ hours or until the beef is soft. Remove the lid and reduce stew to desired consistency and adjust seasoning with salt & pepper.
Peel the potatoes in salted water until cooked, drain off the water and the butter & cream.
Mash by hand until there are no lumps.
Season the mash with salt & pepper and serve alongside the braised brisket.