serves
6
prep
20 minutes
cook
1:30 hour
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
1:30
hour
difficulty
Easy
level
Stream free On Demand
Mince Charming
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 40 g butter
- 200 g speck, cut into lardons
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 250 g brown button mushrooms, thinly sliced and microwaved for 5 minutes
- 4 garlic cloves, roughly chopped
- 1 kg lean beef mince
- 6 thyme sprigs
- 2 fresh bay leaves
- 6 parsley stalks
- 2 tbsp plain flour
- 1 cup (250 ml) passata
- 2 cups (500 ml) red wine
- Salt and black pepper
- 1 cup pickled white cocktail onions, drained
- 2 tbsp finely shredded parsley, to serve
- Grilled baguette slices, to serve
Instructions
- Heat a large, heavy-based frying pan over medium heat and add half the butter. Once melted, add the speck and fry for 5 minutes, or until browned. Use a slotted spoon to remove the speck to a plate and set aside.
- Add the onion, carrot, celery, mushrooms and garlic with the remaining butter in the pan and fry for about 5-10 minutes, or until very fragrant. Shape the beef mince into a very large burger patty-shaped puck.
- Push the vegetables to the edge of the pan and fry the beef in the centre of the pan. Allow it to fry, undisturbed, until well-browned on one side. Break up the puck with a wooden spoon, and then add the thyme, bay leaves, parsley stalks and flour and stir well. Cook for a further 5 minutes, until the flour begins to brown.
- Stir through the passata and wine, season with salt and pepper and bring to a simmer. Cover and simmer for 1 hour, then stir through the cocktail onions and cook for a further 15 minutes. Stir through the reserved speck and parsley to serve. Serve the mince bourguignon with grilled baguette slices to serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mince Charming
