An old French recipe, adapted to English and American cookery, Beef Vigneron is an exceptional dish and great eating. You’ll love it! Perfect for cool weather days.
Author: Epicurus.com Kitchens
Recipe type: Main Course
Serves: 4 to 6
- 2 pounds (1 kg) shin of beef or brisket, boned, in 1 inch (2.5 cm) cubes
- 1 Tablespoon (15 g) plain flour
- 4 Tablespoons olive oil
- 2 large onions, chopped
- 1 garlic clove, chopped
- 6 Tablespoons red wine vinegar
- salt and freshly ground black pepper
- 2 3/4 Cups (21 fluid ounces) (600 ml) inexpensive red wine
- 4 parsley stalks
- 1 sprig of thyme
- 2 bay leaves
- 2 carrots, medium, peeled and diced
- 2 celery sticks
- 2 Cups (250 g) button mushrooms
- 4 ounces (100 g) pickling onions, peeled, or shallots
- 2 Tablespoons (1 ounce) 25 g butter
- 2 Tablespoons plain flour (all purpose)
- 2 Tablespoons chopped parsley
- Pre-heat the oven to 300 degrees F (150 degrees C or gas mark 2)
- Shake the meat in a bag with the flour.
- Heat the oil in a large flameproof casserole and brown the meat all over. Add the onions, carrots and garlic and fry over a high heat for a few moments, then add the vinegar and scrape in all the bits off the bottom of the pan (this is called deglazing). Season, then add the red wine.
- Make a bouquet of herbs by bundling the parsley, thyme and bay leaves between the two celery sticks. Tie with string and add to the casserole.
- Bring to the boil, cover, and put into the oven for 4 hours.
- Blanch the mushrooms and onions or shallots for 2 minutes in boiling water, drain and add to the casserole, removing the bouquet of herbs.
- Transfer the casserole to the top of the stove over a gentle heat.
- Mash the butter and flour together and stir, a teaspoon at a time, into the sauce. It will thicken and go glossy.
- Check the seasoning, and scatter with parsley.
- Serve immediately.