Beef Bourguignon

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1. 1
   Heat a large casserole pan over medium-high heat and add 15ml goose fat. Season the beef shin and fry until deep golden brown on all sides, about 3-5 minutes per side. Work in 2-3 batches to avoid crowding, transferring browned meat to a colander.
2. 2
   In the same pan, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Stir in the tomato purée and cook for 2-3 minutes, then return the beef and any drained juices to the pan and stir to combine.
3. 3
   Pour the red wine and 100ml water over the beef so the meat is just covered. Bring to the boil and scrape the caramelised bits from the bottom of the pan with a spoon to deglaze.
4. 4
   Preheat oven to 150°C. Create a cartouche by laying a piece of foil directly over the stew surface, then cover the pan. Braise in the oven for 3 hours.
5. 5
   If the sauce appears thin, remove the beef and vegetables with a slotted spoon and set aside. Simmer the sauce over high heat until thickened, then return the beef and vegetables.
6. 6
   While the beef braises, prepare the celeriac mash: peel and cube the celeriac. Heat 15ml olive oil in a large frying pan and fry the celeriac for 5 minutes until golden. Season with salt and pepper, then add the rosemary, thyme, bay leaf and cardamom pods. Pour in 200ml water, partially cover, and simmer for 25-30 minutes until the celeriac is tender and the liquid has mostly evaporated.
7. 7
   Remove and discard the herb sprigs, bay leaf and cardamom pods. Lightly crush the celeriac with a potato masher, finish with a drizzle of olive oil, and season to taste.
8. 8
   Spoon the beef bourguignon into bowls and top each with a generous spoonful of celeriac mash.