As a taste of what to expect, the foodies at First Edition are sharing a recipe for Beef Bourguignon that was inspired by the master painter himself. The menu was developed using an abundance of fresh herbs and vegetables found in Monet’s kitchen garden and flavours popular in Normandy.
Boeuf Bourguignon with Rosemary Puff Pastry Crust
3 pounds(1, 350 kg) beef chuck, cut into 1-inch cubes
6 ounces (170 g) white button mushrooms, quartered
1 cup (150 g) diced onion
1 cup (150 g) diced peeled carrot
1 cup (100 g) diced celery
1/2 cup (75g)diced peeled turnip
4 garlic cloves, minced
1 bottle(750 mI) good dry red wine such as pinot noir or zinfandel
1 bouquet garni (2 sprigs fresh flat-leaf parsley, 1 sprig fresh thyme, 1 sprig fresh rosemary and 1 bay leaf tied together)
1 teaspoon salt, plus more for seasoning beef
1/2 teaspoon freshly ground pepper plus more for seasoning beef
4 tablespoons (60 ml) canola or other vegetable oil divide
8 ounces(225 g) unsliced smoked bacon, diced
4 tablespoons (1/2 stick) (60g) unsalted butter. Room temperature, divided
1/4 cup (60 mI) sweet Port
2 cups (0,5l) beef broth or stock
1 tablespoon (15 g) tomato paste
2 tablespoons(15 g) all-purpose flour, plus more for rolling out dough
1 sheet frozen puff pastry thawed but still cold
1 teaspoon dried rosemary, crumbled
Combine beef, mushrooms, onion, carrot, celery, turnip and garlic in a large non-aluminium bowl. Pour wine over and stir well. Add bouquet garni. Cover and refrigerate mixture overnight.
Drain the beef mixture, reserving liquid. Pour liquid into a medium-size heavy non-aluminium saucepan and bring to boil. Continue boiling until reduced by half. Set aside until ready to use.
Meanwhile, separate beef and vegetables and place in separate bowls. Discard bouquet garni. Season beef with salt and pepper. Heat 2 tablespoons(30 ml) oil in a large Dutch oven or other large heavy pot over medium-high heat. Add half of the beef and brown well on all sides. Transfer to a platter. Add remaining 2 tablespoons(30 ml)oil to pot and brown remaining beef. Transfer to a platter.
Reduce heat to medium-low. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to paper towels.
Pour off all but 1 tablespoon bacon fat. Melt 2 tablespoons(30 g) butter in the same pot. Add reserved vegetables and saute until slightly browned. Use a slotted spoon to transfer vegetables to a platter.
Pour Port into a pot, stirring with a wooden spoon to scrape up browned bits Add reserved wine marinade, broth, tomato paste, I teaspoon salt and /2 teaspoon pepper into the pot and stir well. Increase heat to medium-high and bring to boil. Continue cooking 15 minutes. Reduce heat to low.
Preheat oven to 300 F(150 C). Blend remaining 2 tablespoons (30 g) butter and four in a small bowl until paste forms. Add to liquid in a pot and whisk until thickened, about 3 minutes.
Return beef, vegetables and bacon to the pot. Transfer pot to oven and cook for 2 1/2 hours until fork-tender but not falling apart.
Season with salt and pepper. Transfer to a 9 x 13-inch(23 cm x 33 cm) baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Heat through before topping with pastry and continuing with the recipe.)
Lightly flour work surface. Roll out putt pastry sheet to at least a 10 x 14-inch(25 cm x 35 cm) rectangle.
Drape pastry over beef filling and pinch to seal edges with dish. Using a sharp knife, cut several vents in pastry to release steam. Sprinkle with dried rosemary. Bake until crust golden brown, 20 to 25 minutes Let rest several minutes before serving.
First Edition brings the farm-to-table tradition lived passionately by Claude Monet into the 21st century with a 3-course set menu. Work up an appetite exploring Monet: Impression Sunrise (7 June - 1 September) at the National Gallery of Australia before tasting this artistically inspired French feast for yourself.