Boland Boeuf Bourguignon

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Boland Boeuf Bourguignon

Pinotage – perfect companion for
Boland Boeuf Bourguignon
(recipe included)
by Melvyn Minnaar

Jonathan Steyn, co-owner of the well-known Belthazar restaurant in the V&A Waterfront, immediately sat up, interested triggered, when, on a late-summer afternoon, our discussion turned to pinotage and prime steak.

Enthusiasm glistened in his eyes.

Now, of course, one should explain that Belthazar is world renowned for the top-grade beef served here. The speciality of the house is so much in demand, that they opened a full-on butchery next door.

Spencer Nicolls, Belthazar’s master butcher, is in charge.

It was the self-same Spencer who appeared with the Chicago cut while we were talking Pinotage and steak.Bright-eyed Jonathan recalled a year or two ago when he and some friends were in the Burgundy region of France and first came across the classic dish of the region, Boeuf Bourguignon.

“I will never forget it, and neither the bottles of excellent Burgundian pinot noir we savoured with it”.

The fact that the Boland pinotage can trace its origin back to this region’s pinot noir, was more than enough reason to turn a true South African eye towards the classical beef dish of Burgundy as the ideal winter dish.

First the type of cut for the meat had to be decided upon and this was when Spencer took out the lovely hump of meat, known in steakhouse circles – due to its origin – as “Chicago cut”. (Meat experts will know that this cut, known in French as “cote de boeuf”, is the rib filet still attached to the bone. In this case, it is well dried and matured).

A few weeks later, with the sun setting, we sat down for Jonathan Steyn’s version of this classical, hearty French dish. “Older pinotage is the best,” declared the enthusiastic chef-patron, offering for tasting three possibilities from the enormous Belthazar cellar.

It was late afternoon when the table friends declared the result a draw. Each of Jonathan’s three pinotages – all winners of the Absa Top Ten Pinotage – had brought something different to the fore in the blending of the exquisite aromas. What a wonderful winter pleasure it turned out to be!

Boland Boeuf Bourguignon
1 kg soft shank
1 kg six week matured Chicago cut, deboned and cut in cubes
200 g pork tummy skinned in cubes
2 chopped large spring onions
250 g mushrooms in butter and sage roasted
1 chopped carrot
3 bay leaves
3 cloves of garlic
1 large onion with 4 cloves, pricked
4 chopped potatoes
200 ml fresh thyme and rosemary
50 ml brandy
2 bottles pinotage (preferably matured)
olive oil for braai
salt and pepper according to taste
1 L home-made beef extract

The shank cubes and Chicago cut should be marinated for at least 24 hours in the bay leaves, onion and carrots and two bottles of pinotage
Use a large iron saucepan with a lid
Start by browning the spring onion and pork belly together. Remove from the saucepan.
Drain the other meat from the marinade, sprinkle lightly with flower and brown in the pork fat and oil. Remove and keep warm.
Boil the marinade until half is left in a separate pot.
Put the pork pieces and spring onions back in the saucepan, pour brandy over it and light. After the flambe, return the rest of the ingredients to the saucepan.
Stir and put the lid on. Leave it in the oven for two hours at 200 degrees C.

Rest before serving.

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