Page 141 - YC Cooking School

200g baby onions
750ml red wine

3 Tbsp (45ml) brown sugar
150ml red wine vinegar
150ml olive oil
Salt and freshly ground pepper
200g rocket leaves
30g chives, finely chopped

Tools

Large pot
Roasting pan
1 hot smoker, or deep roasting pan with rack and foil
200g smoking chips
Knife

Chopping board
Large frying pan
Kitchen spoons
Mixing bowl
Meat thermometer

What to do:

For the brine

1. Place all the ingredients into a large pot and bring to the boil.
2. When the sugar and salt have dissolved, remove from the heat and leave to cool
completely.

For the smoked beef bourguignon salad

1. Soak the beef fillet in the brine for 4 hours.
2. Remove the fillet from the brine and pat dry with kitchen paper to remove excess salt.
3. Set up your smoker with smoking chips. Watch the video and read the course notes to
find out how to make your own hot smoker.
4. When you see small wisps of smoke rising from the wood chips, place the fillet on top
of the cooling rack, cover it carefully with foil and allow it to smoke for approximately
30 minutes or until it’s done to your liking. It is best to turn the fillet once during the
smoking process, to make sure that it cooks evenly.
5. In a large frying pan, heat a little olive oil and sauté the bacon until golden brown.

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