Beef Bourguignon, 3 day cook using organic Wagyu beef tongue, shin & home made stock. Nose to tail cooking, none of the animal is wasted. Marinated in red wine, fresh garden herbs, mushrooms, garlic & onion overnight. Then wine reduction, slow cooked for 6 hours on the old aga wood stove, lentils added and refrigerated overnight to allow the flavours to develop. Served with a green salsa on a bed of rice
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Beef Bourguignon, 3 day cook using organic Wagyu beef tongue, shin & home made stock. Nose to tail cooking, none of the animal is wasted. Marinated in red wine, fresh garden herbs, mushrooms, garlic & onion overnight. Then wine reduction, slow cooked for 6 hours on the old aga wood stove, lentils added and refrigerated overnight to allow the flavours to develop. Served with a green salsa on a bed of rice