Mince bourguignon

This mince bourguignon is a clever take on the French original version, which typically takes hours of cooking to perfect by replacing brisket (or chuck steak) chunks with beef mince for a cheaper and faster alternative that doesn't skimp on flavour. This method also saves time on peeling countless tiny pearl onions by using a supermarket jar of pre-cooked, peeled baby onions instead - genius.

• serves

  6

• prep

  20 minutes

• cook

  1:30 hour

• difficulty

  Easy

Stream free On Demand

Mince Charming

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 40 g butter
• 200 g speck, cut into lardons
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 250 g brown button mushrooms, thinly sliced and microwaved for 5 minutes
• 4 garlic cloves, roughly chopped
• 1 kg lean beef mince
• 6 thyme sprigs
• 2 fresh bay leaves
• 6 parsley stalks
• 2 tbsp plain flour
• 1 cup (250 ml) passata
• 2 cups (500 ml) red wine
• Salt and black pepper
• 1 cup pickled white cocktail onions, drained
• 2 tbsp finely shredded parsley, to serve
• Grilled baguette slices, to serve

Instructions

1. Heat a large, heavy-based frying pan over medium heat and add half the butter. Once melted, add the speck and fry for 5 minutes, or until browned. Use a slotted spoon to remove the speck to a plate and set aside.
   
2. Add the onion, carrot, celery, mushrooms and garlic with the remaining butter in the pan and fry for about 5-10 minutes, or until very fragrant. Shape the beef mince into a very large burger patty-shaped puck.
   
3. Push the vegetables to the edge of the pan and fry the beef in the centre of the pan. Allow it to fry, undisturbed, until well-browned on one side. Break up the puck with a wooden spoon, and then add the thyme, bay leaves, parsley stalks and flour and stir well. Cook for a further 5 minutes, until the flour begins to brown.
   
4. Stir through the passata and wine, season with salt and pepper and bring to a simmer. Cover and simmer for 1 hour, then stir through the cocktail onions and cook for a further 15 minutes. Stir through the reserved speck and parsley to serve. Serve the mince bourguignon with grilled baguette slices to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mince Charming

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G