The Idea Behind this Dish

So the main points made in this episode is that this dish had to be made quickly and it had to be super tender. I followed the recipe as close to the shows as I could, I only cooked it for around 30-40 minutes, and I kneaded the honey into the meat and used it throughout the dish. How’d it turn out? Was it just like the show? Well not really, it was really delicious, its just what youd expect from a classic dish, but cooking such a large piece of meat for such a short amount of time didn’t leave it as tender as id hoped. It wasn’t bad at all, but honey is not the miracle it’s made out to be on the show.

Its still amazing though so what I did was I put it back in the pot and let it braise for another hour on a super low heat to help break down some of the muscle structure a little, and it came out really really fantastic. So what i’ve learned is that you need to cook it for the full amount of time and just introducing honey to the mix won’t cheat that.

The Process

Ok, so to start off, you have to go out and buy a huge chunk of beef. Next you prep all the veg which consists of; some shallots (finely diced), button mushrooms, carrots, and I used some pearl onions to stay classical. You need to make up a bouquet garni, which is just a load of herbs tied together, mine was made up of rosemary and thyme out of my garden, and some bay leaf and parsley.

Then I kneaded a load of honey onto the beef, with salt and pepper and some minced garlic. I sealed the meat in a hot pan while I fried off the shallot and garlic in another pan. I deglased with a half bottle of red wine and added in some homemade stock. In another pan I fried off onions and carrots like you see in the show then whacked it all into a big pot to simmer for 40 min. The meat came out medium with a juicy red-pink middle, which I would say has got to be the best way to cook it.

I served it with some roast potatoes that I had cooked in bacon fat, a couple yorkshire puddings and some cauliflower, but you could serve it with mash or whatever you fancy really.

Raw Sealed

What You’ll Need to Make It

A big ass piece of beef

Shallots

Herbs

Mushrooms

Carrots

Honey

Garlic

Pearl onions

Red wine

Some stock

Salt and Pepper

Butter