Asian Influence: Recipe: A La Madras Beef Bourguignon

By Jessie Lehail,
Special to The Post

This recipe originates from the south of India and gets its name from the city of Madras now known as Chennai. Usually Madras Beef has flavour elements of spicy, salty, sweet, and sour. 
Its distinctive red colour is achieved from savoury and earthy toasted spices. The Worcestershire sauce added onto it acts as an east west bridge.
Though, for me, Worcestershire is not really a sauce, but a flavouring.Worcestershire sauce is a derivative of the British Raj. The original recipe is closely guarded, but basically consists of anchovies layered in brine, tamarind, molasses, garlic in vinegar, chilies, cloves, shallots, and sugar.
I have one crucial piece of advice, don’t overcrowd the pan to brown the meat. Take your time, it’s worth it. Make sure each piece is browned, not steamed. Enjoy the process of cooking this recipe. 

Beef Bourguignon

• 3 Tablespoons Olive Oil
• 1 Tablespoon Coconut oil
• 2 pounds Beef Stew Meat
• Himalayan Salt and Pepper
• 1 onion, diced
• 3 cloves garlic, minced
• 4 ounces, tomato paste
• 1/2 teaspoon sugar
• 1 teaspoon turmeric
• 1 tablespoon garam masala
• 2 tablespoons paprika
• 1 tablespoon chili pepper
• 4 tablespoons of flour
• 1 cup Red Wine & 3 cups Beef Stock or 4 cups Beef Stock ( use low sodium)
• Several Dashes Worcestershire

Bouquet Garni

• 3 sprigs fresh thyme
• 2 bay leaves
• 1 cm piece fresh ginger, peeled
• 2 cardamom pods, bruised
• 2 cups of Button Mushrooms (quartered
• 4 whole Carrots, peeled and diced
• 2 Potatoes, peeled and diced
• 2 Tablespoons Cilantro (minced) 

Pat meat dry, season well with salt and pepper. Heat oil in a large pot in medium heat. Working in batches, brown the beef cubes for 8 to 10 minutes. Transfer with a slotted spoon to a plate.
Add garlic and onion sauté until softened or for about 5 to 7 minutes. Add tomato paste, sugar, turmeric, garam masala, paprika, chili powder and flour. Sauté for 3 to 5 minutes. Return the beef cubes to the pot, add the red wine (optional) and bring to a boil. Add beef stock and bouquet garni and season generously with sea salt and freshly ground black pepper.
Bring to a boil, reduce heat to medium to low and cook 2 minutes. Add button mushroom. Cover cook for 1.5 hours. Add carrots and potatoes. Cook for 45 minutes to 1 hour.
Serve family style with crusty bread, maybe even naan.

Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca.

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