Smoked Boeuf Bourguignon

Directions

1. Remove the Beef from the fridge to come up to room temp, 

2. Slather in Dijon mustard and sprinkle with salt and Bristol blend pepper . 

3. Set your smoker up for indirect smoking at 225f /107c and use super smoke on a Traeger 

4. In a casarole dish on the hob, fry off the lardons till starting to brown 

5. Add the sliced onions, once starting to go limp add the garlic plus a spoon of tomato paste. give it a stir. 

6. Deglaze the pan with a bottle of red wine mixed with beef stock. Add fresh bouquet garni. 

7. Pop the beef on a rack above the casserole dish in your smoker for 4 hours or so. 

8. Meanwhile peel shallots, quarter mushrooms, peel and slice carrot into rounds. 

9. In a frying pan, fry off the Shallots in a little olive oil to get some colour on to them, remove and add the Mushrooms again to get some colour- Don't toss the mushrooms around too much as they'll start to go slimy. Leave them to colour and turn over.  

10. Pop the Shallots, Mushrooms, and Carrots into the wine pan, give it a stir and rest the beef in the top of the pan semi submerging it in the sauce. 

11. Turn the temperature up to 300f/150c Give it another couple of hours till the beef is probing tender. 

12. Let rest for 20 mins at least

13. To thicken the sauce- If necessary remove the veg and beef whilst it rests and blip the sauce on the hob. 

14. Put it all back together and arrange in a dish with the beef in the centre for your guests/ family to dig into or break the beef into bite sized chunks- don't be tempted to shred the beef as you'll want nice chunks (in my opinion!)

15. Serve with buttery mash, fresh steamed green veg.