Tamarillo Beef Bourguignon
I grew up in the sunny Bay of Plenty amongst all the avocado, kiwifruit and citrus orchards. After training as a chef and returning home to my family for parties, this meal became an absolute favourite using locally grown fruit.
1kg blade steak, diced into 2.5 cm cube, fat removed
½ cup olive oil
1 large onion, thinly sliced
1 Tbsp plain flour
2.5 cups dry red wine e.g. pinot noir
2 cloves garlic, crushed
½ teaspoon salt
¼ teaspoon ground pepper bouquet garni (1 rosemary sprig, a few thyme sprigs, some parsley stalks, 2 bay leaves) tied with string.
Cold water to cover
To add towards end of cooking;
300g pickling onions (we used red)
1 Tbsp sugar
100g streaky bacon, sliced thickly
100g button mushrooms, quartered
6 Tamarillo, cut a cross into base of each, blanch in boiling water and refresh in cold water
Pre-heat oven to 170ºC.
Heat a heavy based casserole or ovenproof fry pan on medium to high heat. Add a large drizzle of oil and brown the meat in two batches until well browned on all sides. Remove meat to a dish, add remaining oil to casserole with onion, brown lightly. Add flour and stir for a few minutes, add wine, bring to the boil and reduce by a third.
Add garlic, salt and pepper, bouquet garni and cold water until it just covers the meat. Cover with a lid and slowly bring to simmering point. Transfer to the oven to cook slowly. Stir half way through and check after 1.5 hours to see how tender the meat is.
White meat is cooking prepare final ingredients; Put onions, sugar and butter into a small sauce pan, cover with water and a lid, bring to the boil. Turn down to simmer until all the water has evaporated and a sticky caramelized syrup remains. Toss onions through until glossy and put aside.
In a large fry pan add a drizzle of oil. Cook bacon until lightly golden, remove to a plate. Cook mushrooms in the oil from bacon until golden.
Cut peeled tamarillo into wedges. Once the beef is tender after 1.5 hours add tamarillo, onion, bacon and mushrooms. Cover and cook for a further 15–20 minutes or until the meat is tender and ready to eat. Season to taste and enjoy.
Hands-on-time: 60 minutes | Cooking time: 1.5–2 hours
Credit: Photography Vanessa Lewis
Tip: Enjoy this delicious dish with a simple potato dish such as a simple gratin, roast or mashed Agria or Laura potatoes. This French casserole will improve with flavour if left overnight to rest. Leftovers can be frozen easily to enjoy another time.