MODERN BEEF BOURGUIGNON REIMAGINED

My post content

ingredients:

500g prime beef brisket cut into perfect cubes,

300ml full-bodied red wine like burgundy,

200ml organic beef bone broth,

100g smoked pancetta lardons,

200g pearl onions peeled,

1 large carrot turned into micro spheres,

fresh thyme and bay leaf,

250g buttery maris piper potatoes for the espuma,

50ml double cream,

sea salt and cracked black pepper to taste.

• instructions:

start by searing the beef cubes in a hot pan until a deep golden crust forms on all sides then set aside. in the same pan crisp the pancetta and sauté the pearl onions until caramelized. deglaze the pan with red wine scraping all the flavor from the bottom and reduce by half. return the beef to the pan add the beef broth and herbs then cover and slow cook at 140 degrees celsius for 3 hours until the meat is fork-tender. for the potato espuma boil the potatoes in salted water mash them until perfectly smooth and pass through a fine sieve twice then whisk in the cream until light and airy. reduce the cooking liquid until it becomes a thick glossy glaze.