Rundvlees Bourguignon

Bereiding

1. 1

   verhit a large casserole pan and voeg toe 1 tbsp 3 theelepels goose fat. breng op smaak the rundvlees and bak tot goudbruin, ongeveer 3-5 mins, then turn over and bak the other side tot the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

2. 2

   In the same pan, bak 100 g spek, sjalotten or pearl uien, champignons, knoflook and 1 bouquet garni tot lightly browned. meng in the tomaat purée and kook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the rundvlees and any drained juices to the pan and roer erdoor.

3. 3

   giet over the wine and ongeveer 100ml water so the meat bobs up from the liquid, but isn’t completely covered. breng aan de kook and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.

4. 4

   verwarm de oven voor op 150C/fan 130C/gas 2. maak a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then kook for 3 hrs. If the sauce looks watery, verwijder the rundvlees and veg with a slotted spoon, and zet opzij. kook the sauce over a high verhit for a few mins tot the sauce has thickened a little, then return the rundvlees and vegetables to the pan.

5. 5

   To maak 600 g celeriac mash, schil the celeriac and cut into cubes. verhit the olijfolie 2 eetlepels olive oil in a large frying pan. Tip in the celeriac and bak for 5 mins tot it turns goudbruin. breng op smaak goed with zout and paprika. roer erdoor 1 rozemarijn, 1 tijm, bay and 4 cardamomen pods, then giet over 200ml water, enough to nearly dek af the celeriac. Turn the verhit to low, partially dek af the pan and laat to laat sudderen for 25-30 mins.

6. 6

   After 25-30 mins, the celeriac should be zacht and most of the water will have evaporated. giet af away any remaining water, then verwijder the herb sprigs, bay and cardamom pods. Lightly plet with a aardappel masher, then finish with a glug of olijfolie and breng op smaak naar smaak. Spoon the rundvlees bourguignon into serving bowls and leg a large spoonful of the celeriac mash on top. garneer with one of the laurierblaadjes, if you like.