By Chef Elvin Chew Classic Boeuf Bourguignon with Mushroom & Pearl Tart/Pie

Method

For the classic boeuf bourguignon

1. Dice the beef rump into small cubes. Dice the bacon finely as well

2. Combine red wine, carrots, pearl onions, thyme, bay leaf and Beef cubes in a bowl to marinate, preferably overnight.

3. Strain the mixture and separate them into individual ingredients, while reserving the red wine.

4. Pat dry the beef rump cubes, and season with salt and crushed black pepper.

5. Heat up a large pot with olive oil and sear seasoned beef rump cubes till brown and set aside.

6. Next, sauté the bacon bits in the same pot and set aside

7. In the same pot, add unsalted butter, sauté the carrots and pearl onions till lightly brown then add in the minced garlic.

8. Add in tomato paste and sauté for another 3 mins.

9. Add in the flour and cook for another minute.

10. Add the marinated red wine and beef stock into the same pot and mix well.

11. Lastly combine the seared beef rump and bacon into a pot and stir well, cover with a lid.

12. Preheat oven to 180°C and place pot to slow braise for 1.5 hours.

13. Once ready, remove from the oven and season to taste.

For the savoury tart shell

1.In a bowl, combine the sugar, salt, and unsalted butter and mix well to fully incorporate. 

2. Add the egg yolk into the mix and stir to combine.

3. Sift in the all-purpose flour and knead till the dough comes together.

4. Wrap dough in clingfilm and refrigerate, allowing it to rest for an hour. 

5. Portion dough into tart shells and lightly shape into tarts of about 3mm thickness

6. Prick some holes with a fork in the middle and place the formed tart shells into the chiller for another hour.

7. Preheat oven to 170°C, and bake tart shells for 15 mins or longer until golden.

For the potato purée

1. Peel and dice the russet potatoes.

2. Place diced potatoes into a pot and cover with milk, bring to a simmer and cook for 20 mins till soft.

3. Strain the potatoes and reserve the liquid.

4. Blend with unsalted butter and some of the reserved liquid to the desired consistency

5. Season with salt to taste.

For the pumpkin purée

1. Peel and dice the butternut pumpkin. 

2. Place diced pumpkin into a pot and cover with milk, bring to a simmer and cook for 20 mins till soft.

3. Strain the pumpkin and reserve the liquid.

4. Blend the pumpkin with unsalted butter and some of the reserved liquid to the desired consistency.

5. Season with salt to taste.

For the pickled shallots

Mix water, apple cider vinegar, sugar, and salt till all dissolved together.

Cut shallots into rings and combine with pickling liquid.

Store in an airtight container and pickle overnight.

Condiments

Blanch edamame in boiling salted water for 2 mins and then place in an ice bath to cool. Strain and set aside.

Cut cherry tomatoes into desired shapes.

Slice baby radish thinly and place into an ice bath. Strain and set aside

Assembly

Spoon Boeuf Bourguignon into tart shell.

Top the filling with some shredded mozzarella cheese.

Pipe Potato purée and Pumpkin Puree over the top.

Place in a preheated 175°C oven to bake for 8 – 10mins before finishing off with the garnish.

Garnish with edamame, cherry tomatoes, baby radish, mix cress and edible flowers.