Fettuccine with Beef Bourguignon in Red Wine Sauce

by Darinee Durai @ 10 Nov 2016

fettuccine with beef bourguignon in red wine sauce
By Chef Spencer Yap

600g       fettuccine, blanched until al dente
60g         chives, chopped

Beef Bourguignon In Red Wine Sauce
50g         butter
50ml        extra virgin olive oil
100g       streaky bacons
800g       boneless short-ribs, cubed
50g         flour
750ml      red wine
160g       button mushrooms, halved
16            shallots, peeled
3              garlic cloves, crushed
2              carrots, peeled and cubed
1              bouquet garni (thyme, parsley and bay leaf) Salt and freshly ground black pepper, to taste

For the beef bourguignon in red wine sauce: Heat butter and extra virgin olive oil in a saucepan over a medium heat until hot. Add in the streaky bacons and stir-fry until crisp. Add in the boneless short-rib cubes, and sear until brown. Add in the flour and coat well. Add in the red wine, halved button mushrooms, shallots, crushed garlic cloves, carrot, and bouquet garni. Reduce heat and simmer until meat is tender, for about 2 hours. Season to taste with salt and freshly ground black pepper.

•      Place the al dente fettuccine onto each serving plate and top with the beef bourguignon with red wine sauce. Sprinkle with chopped chives. Serves 4

Fettuccine with Beef Bourguignon in Red Wine Sauce

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