Recipe of the month: The Impeccable Pig

January 2, 2019

Try this winter warmer [beef bourguignon] from Chris Finnigan, head chef at The Impeccable Pig in Sedgefield

Ingredients (part A)

2kg of beef blade (or diced braising steak)
1 onion, roughly chopped 1 carrot, roughly chopped
1 stick celery, roughly chopped
1 clove garlic, sliced
1 small leek, roughly chopped
1 bottle of red wine (Burgundy ideally)
25g sunflower oil

Ingredients (part B)

200g diced pancetta
200g button mushrooms
300g shallots
Salt and pepper
10g vegetable oil
3 cloves garlic, sliced
1 sprig of thyme
1 sprig rosemary }
3 litres of chicken stock
50g unsalted butter
50g plain flour
1 bay leaf

Part A
• Heat up a large frying pan and add the oil
• Season the beef with salt and pepper then seal the beef off until golden brown. Place the beef in a large container to cool
• Add the first bottle of red wine to the frying pan and bring to the boil then leave to cool
• Add the roughly chopped carrots, onions, celery, leek, garlic and thyme to the beef and pour over the cooled red wine. • Leave to marinade for 12-24 hours

Part B
• Place 10g of vegetable oil in a saucepan and add the shallots, button mushrooms and pancetta and sweat off until golden brown. Remove from the pan and reserve
• In the same pan, melt the butter gently then add the flour and stir constantly to form a roux. Add the chicken stock and whisk until it comes to the boil then simmer until it starts to thicken and reduce by a third

Part C
• Take the beef out of the marinade and strain off the red wine (discard the chopped vegetables)
• In a large casserole dish, place the red wine and beef with the cooked shallots, pancetta and mushrooms. Add the garlic, bay leaf, rosemary and thyme
• Cover with the reduced chicken stock, place a lid on top and put in the oven for two-three hours at 140 degrees or until the beef is tender

The Impeccable Pig
Front Street, Sedgefield, TS21 3AT

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