'What better way to express your love but to serve this French classic preparation, beef bourguignon. It's rich flavours make it a luxurious main course dish, best served with a fresh salad and slices of crusty bread – preferably garlic-infused – to soak up all the juices.' Dominic Petzold is executive chef at Beef Bistro, Le Méridien Dubai Hotel and Conference Centre. This Valentine's week Friday asked some of Dubai’s top chefs to create dishes that will feature on their Valentine’s menu
500g Wagyu beef brisket, cut into medium-size cubes
200g carrots, cubed
150g leeks, cubed
100g celery, cubed
100g onion, cubed
30g garlic, chopped
70g potato, cubed
30g green pea
100g fresh mushroom, chopped
3 bay leaves
30g tomato paste
100ml red grape juice
25ml black balsamic vinegar
Chicken broth, as required
5g black pepper powder
Preheat the oven to 180°C.
Season beef with salt, pepper and olive oil in an oven-proof casserole.
Sear all over in a big pot on medium heat, about 2- 3 mins.
Remove the beef and sauté carrots, leeks, celery, onion, garlic, potatoes, green peas and mushrooms in the same pot with all the spices until all vegetables get caramelised.
Add beef again in the pot, along with tomato paste and mix well.
Add red grape juice and black balsamic vinegar, allow it to come to a simmer and reduce it to a thick consistency.
Add chicken stock, enough to cover the meat.
Cook in the oven for about 3 hours.