Beef Bon Bons Recipe

Braise the beef

Preheat oven to 150°C (300°F). Heat 2 tbs olive oil in a heavy oven‑proof pot over medium-high heat. Season the beef with 1 tsp salt, 1 tsp pepper and 1 tsp smoked paprika. Sear the beef on all sides until deeply browned, 6–8 minutes total. Remove beef and set aside.

In the same pot add chopped onion, carrot and celery and cook over medium heat until softened, 6–8 minutes. Add smashed garlic and tomato paste, cook 1–2 minutes to caramelize the paste.

Deglaze with red wine, scraping browned bits for 1–2 minutes. Add beef stock, soy sauce, brown sugar, thyme sprigs and bay leaves. Return beef to pot. Bring to a simmer, cover and transfer to oven. Braise until fork‑tender, about 3 hours (check at 2.5 hours).

When cooked, remove beef and let rest 10 minutes. Strain braising liquid, reserving 200 ml. Shred beef finely with forks or by hand, removing excess fat and connective tissue. Toss shredded beef with about 100–150 ml of reserved braising reduction to keep moist and flavorful. Adjust seasoning with salt and pepper.

Form and bread bon bons

Portion shredded beef into 18 equal balls (about 30–35 g each). Chill on a tray for 20–30 minutes to firm slightly. Roll each ball in flour, then dip in beaten egg, then coat with panko breadcrumbs, pressing firmly to adhere.

Fry to finish

Heat vegetable oil in a deep fryer or heavy pot to 175°C (350°F). Fry bon bons in batches 2–3 minutes until golden brown and crisp, turning as needed. Drain on paper towels and keep warm in a low oven (100°C / 210°F) while finishing rest of the batch.

Place peeled and cut potatoes in a pot, cover with cold salted water and bring to a simmer. Cook until very tender, 15–20 minutes. Drain well.

Return potatoes to pot over low heat briefly to dry out 1–2 minutes. Pass hot potatoes through a ricer or mash very finely. Warm milk and butter together until butter is melted. Stir milk mixture into potatoes until smooth and glossy. Whisk in smoked olive oil, salt and white pepper. Adjust thickness with a little extra milk if needed. Keep warm.

Bring vinegar, water, sugar, salt, peppercorns and bay leaf to a simmer to dissolve sugar. Place peeled pearl onions in a jar and pour hot pickling liquid over them. Cool to room temperature, then refrigerate at least 1 hour (overnight for best flavor). Drain before serving.

Make garlic confit

Place 8 garlic cloves in a small saucepan and cover with 200 ml olive oil. Simmer gently over very low heat (not boiling) for 30–40 minutes until garlic is soft and pale. Remove from heat and let cool in oil. Reserve garlic and oil (cool before using some oil in mayo if desired).

Make mayonnaise

In a tall container or bowl, combine 2 egg yolks, Dijon and lemon juice. Slowly whisk in 180 ml neutral oil in a thin steady stream until a thick emulsion forms (or use an immersion blender). Stir in 2–3 softened confit garlic cloves, mash them into the mayo, and incorporate 1–2 tbs of the cooled confit oil to taste. Season with 1/2 tsp salt and 1/4 tsp black pepper. Chill until needed.

Spoon a smear or quenelle (about 2 tbs) of smoked potato purée onto each plate.

Place 3 bon bons per serving on the purée. Add 2–3 pickled baby onions per plate, halved if large.

Dot or pipe confit garlic mayo around the bon bons (about 1 tsp per bon bon). Scatter microgreens or parsley, finish with a light sprinkle of fine sea salt and freshly ground black pepper.

Serve immediately so bon bons remain crisp. Estimated plating time per serving: serve hot.