ON THIS EPISODE
- The fallout from the Michael Voss departure at Carlton
- The bad decisions from Carlton in the past couple of decades
- David Attenborough turns 100
- The poor relationship between One Nation and the ABC
- A delicious recipe from Corrie
Carlton: What Just Happened
• Replay/update of events of the past few days
• What were the catalysts
• Carlton culture
• The search for a new coach
David Attenborough turns 100
• His contribution to the natural world
• His contribution to television
• His contribution to saving the planet
• His friendship with the Royals
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BOOK: Caro: Ladder to the Sky by John Boyne
SCREEN: Caro: How to get to Heaven from Belfast
FOOD: Corrie: Boeuf Bourguignon from Gourmet French Essentials Cookbook
“I think it’s the most perfect dish… And it was even better the day after”
Boeuf Bourguignon
SERVES 4 // PREP 25 MINS // COOK 2 HRS 25 MINS (PLUS MARINATING)
One ingredient remains non-negotiable in the recipe for Burgundy braise: a bottle of the region's red wine.
4 pieces beef oyster blade
(240gm each trimmed weight)
80 ml (⅓ cup) olive oil
300 gm piece speck, rind
removed, cut into lardons
16 small pickling onions
Seasoned plain flour, for dusting
50 ml Cognac
300ml veal stock
4 0 gm butter, coarsely chopped
300 gm tiny Swiss brown mushrooms
Finely chopped parsley, crusty baguette and buttered steamed chat potatoes, to serve
BURGUNDY MARINADE
750 m l red Burgundy or other pinot noir
6 thyme sprigs
6 parsley stalks
2 bay leaves
2 garlic cloves, crushed
1 For Burgundy marinade, combine ingredients in a large container and season with pepper. Add beef, turn to coat, then refrigerate overnight to marinate.
2 Remove beef from marinade (reserve marinade). Pat beef dry with paper towel, then bring to room temperature (30-45 minutes).
3 Preheat oven to 160°C. Heat half the oil in a casserole over medium heat, add speck and stir occasionally until golden (5-7 minutes). Remove from casserole and set aside. Reduce heat to low, add pickling onions and gently sauté until golden (15-17 minutes). Remove from casserole and set aside. Increase heat to high, then, working in batches, toss beef in seasoned flour, shaking off excess, add to pan and turn occasionally until well browned (5-6 minutes). Remove from pan, set aside and repeat with remaining beef. Reduce heat t o medium. Deglaze with Cognac, then carefully flambé until almost evaporated. Add stock, reserved marinade and beef, bring to a simmer, season to taste, cover and braise in oven for 45 minutes. Add speck and shallots and braise until shallots and beef are very tender (45 minutes).
4 Meanwhile, heat butter and remaining oil i n a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste. Stir mushrooms through braised beef mixture. Return to oven and braise, covered, for 15 minutes.
5 Divide Bourguignon among shallow bowls, scatter with parsley and serve with hot crusty baguette and buttered steamed potatoes on the side.
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