Beef Bourguignon
Serves 4
Directions
- 1Render the bacon lardons in a heavy braising pan until deeply browned and crisp, then remove and reserve, keeping the rendered fat in the pan.
- 2Add silverskin onions and mushrooms to the pan and cook gently until colored; remove and reserve as garnish.
- 3Season the beef cheeks with salt, pepper, and a light dusting of flour; shake off excess flour.
- 4Sear the beef in batches in the reserved bacon fat, ensuring they have space to brown without overcrowding.
- 5Remove the beef and add the carrot, onion, and celery to the pan to color them quickly without cooking through.
- 6Return the beef to the pan, add the red wine and reduce by half, then add the chicken stock until the meat is partially submerged.
- 7Add the garlic and thyme, cover with a cartouche, and braise in the oven at 155-160°C for 3 hours.
- 8Remove the beef and strain the vegetables and herbs; reduce the liquid in the pan until glossy.
- 9Return the beef and the reserved garnish (bacon, mushrooms, onions) to the sauce, simmer to glaze, and finish with fresh parsley.
Ingredients
- 200 g smoked ventreche bacon
- 12 whole chestnut mushroom
- 12 whole silverskin onion
- beef cheek, large dice
- 1 whole carrot, peeled, large dice
- 1 whole onion, peeled, large dice
- 1 whole celery, large dice
- 1 whole garlic, bulb, split
- 1 bunch fresh thyme
- plain flour (optional)
- 750 ml pinot noir red wine
- 1 l double-brown chicken stock
- 1 bunch flat-leaf parsley, chopped
- maldon salt (optional)
- black pepper (optional)
- oil (optional)
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