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.
- 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
- 1Preheat 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).
- 2Place 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.
Drink Suggestion: Big, meaty mourvèdre. Drink suggestion by Max Allen