Estouffade de boeuf bourguignon recipe | Gourmet Traveller

Ingredients

• 80 gm bacon, diced
• 2 tbsp lard
• 6 golden shallots, finely chopped
• 4 garlic cloves, finely chopped
• 2 kg oyster blade or point-end brisket, excess fat trimmed, cut into 8cm pieces
• 40 ml brandy
• 750 ml red wine, such as Burgundy
• 500 ml (2 cups) veal stock
• 1 sprig thyme
• 12 pearl onions
• 20 gm softened butter
• 20 gm plain flour
• To serve: creamy, buttery mash