Gareth Mullins
speaker
632 appearances
8 recordings
1 series
first heard Jun 2026
last heard 4d ago
Gareth Mullins’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 8 in all, peaking in Aug 2026 with 4.
Appearances
Um wonderful.
style of cookery a similar type of dish this one is beef bourguignon um we've all had it at communions and christenings and everywhere else sometimes they're have loads of depth of flavour sometimes they don't why is that normally the red wine that you've used it wasn't full bodied bodied enough and the panchetta or the smoked bacon didn't have enough flavour um or it was too cheap right so so what do we need you need a one point
Six kilos of brazen beef, so that's like shin or brisket or anything.
Ask your butcher.
You could even use a bit of cheek if you wanted to.
Uh, I like them, they're a little bit bigger.
I like to kind of have the chunks that are a little bit bigger.
Three bay leaves, some thyme again, a bottle of full-bodied wine, so something like um like uh a bordeaux would be a little bit better here, like something nice and full-bodied, a couple of tablespoons of oil, three lar three large carrots, two onions, three tablespoons of oil.
Spoons of flour and some tomato puree.
The garnish this time is that you need a little bit of butter, 300 grams of lard lardens of bacon, so that's that smoked panchetta I was talking about, 300 grams of shellots peeled, and 400 grams of small button mushrooms that you cut in half.
How do you make it?
Same as before, you need a nice deep casserole dish that will take a bit of heat because it's gonna go into the oven.
Toss your beef off in a little bit of flour and then you're gonna sear them off like you did again in that pan.
Sorry, before you do that, you're gonna marinade the beef the night before.
Okay.
So you put the beef, the bay leaves, the thyme, and the red wine into a bowl with salt and pepper, leave it in your fridge, take it out, strain it off, keep the red wine and the bay leaves and everything else, let it drain off, toss it in flour, give it a good sear off.
Like I said, like we were doing with the cocoa.
Van and then you just strain off um you have that strained meat, the strained red wine, you pour that in on top of the seared beef with the casserole dish, and then you pop it into the oven like you did before.
This time it's gonna be in there for probably two hours, I'd imagine.
Like you have to really let it cook.
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