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NEXT LEVEL BEEF BOURGUIGNON
Leicester Mercury
|December 08, 2025
A day or two ahead, cut the meat into 5cm chunks.
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Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix it all together well.2. Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off, then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hours.
This story is from the December 08, 2025 edition of Leicester Mercury.
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