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Beef cheek Bourguignon


This is a take on the classic dish of beef braised in Burgundy with mushrooms and bacon lardons. The gelatinous quality of beef cheeks gives a new dimension to the dish, but by all means use a more traditional braising cut such as chuck steak if you prefer. Serve it with potatoes or the traditional buttered noodles.

You'll need

50 ml vegetable oil 4 beef cheeks (about 300gm each) 150 gm (1 cup) plain flour 4 garlic cloves, thinly sliced 350 gm golden shallots, peeled 300 ml pinot noir 1 litre (4 cups) beef stock 260 gm bacon, cut into 2cm pieces 3 thyme sprigs 2 fresh bay leaves 350 gm button mushrooms, halved ½ cup (firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve

Method

  • 01
  • Preheat oven to 150C. Heat oil in a large frying pan over high heat. Season beef cheeks, dust with flour and brown all over (7-8 minutes). Add garlic and shallots, and sauté until shallots just start to colour (3-4 minutes), then deglaze pan with wine. Transfer to a flameproof casserole dish, add stock, bacon and herbs, cover with a lid and braise in oven until beef is very tender (3-3 ½ hours).
  • 02
  • Place casserole over medium heat, add mushrooms and simmer uncovered, stirring occasionally, until mushrooms are tender (8-10 minutes). Stir in parsley, scatter extra on top and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Big, meaty mourvèdre.

Featured in

Oct 2015

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