Boeuf Bourgignon with Tamarillos Recipe

Origin: Fusion      Period: Modern

Ingredients

The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.

This is very much a modern twist on the traditional French Boeuf Bourgignon stew of beef, onion, mushrooms and red wine that incorporates that most fashionable fruit the Tamarillo into the stew and shows how it can be used to lift the flavour of savoury dishes.

900g braising steak, sliced into 5cm cubes
2 tbsp olive oil
1 medium onion, sliced
1 celery stick, chopped
1 tbsp (heaped) plain flour
425ml red Burgundy (or other full-bodied dry red wine)
2 garlic cloves, chopped
2 sprigs fresh thyme
1/2 small bunch of parsley
1 bayleaf
6 ripe red tamarillos, blanched, peeled and chopped
350g shallots, peeled
225g unsmoked streaky bacon joint, cubed (or 225g lardons)
110g open dark-gilled mushrooms (Portobello are good), sliced into chunks
salt and freshly-ground black pepper, to taste
1/2 small bunch parsley, chopped, to garnish

Boeuf Bourgignon with Tamarillos Preparation:

Method:

Add 1 1/4 tbsp of the oil to a flame-proof casserole and heat until sizzling. Add the beef, just a few pieces at a time and fry until a rich brown all over then remove with a slotted spoon and set aside as you fry the next batch.

When all the meat has been fried add the sliced onion and celery to the casserole and fry for about 6 minutes, or until lightly golden brown. Return the meat to the casserole at this point and sprinkle the flour over the top, stirring until it has all been mixed with the pan juices. Gradually pour in the red wine, stirring constantly, until the mixture is smooth then add the garlic, tamarillos and herbs. Season to taste then bring the mixture to a simmer. Secure the lid and cook very gently for about 2 hours.

At this point add the remaining oil to a frying pan and use to fry the shallots and bacon for about 8 minutes, stirring frequently, or until lightly coloured. Add the mushrooms and fry for 2 minutes more then transfer the contents of the pan to the casserole and stir to combine. Cook for a further hour then remove the bundle of parsley, thyme and bayleaf. Garnish with the chopped parsley and serve straight from the casserole dish, accompanied by boiled potatoes and a green salad.

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