Beef Cheeks Bourguignon
Ingredients
- 4 Beef cheeks trimmed
- 2 tablespoon Plain flour
- 60 millilitre Olive oil
- 2 Brown onions roughly chopped
- 100 gram Streaky Bacon diced
- 4 clove Garlic crushed
- 750 millilitre Red wine
- 450 millilitre Beef stock
- 2 tablespoon Tomato paste
- 400 gram Small button mushrooms
- Salt and pepper to season
- 1 tablespoon Flat-leaf parsley leaves chopped, to garnish
- Mashed potato, crushed peas and roasted truss cherry tomatoes to serve
Method
Pre-heat oven to 170◦.
Sprinkle flour over beef cheeks to coat. Heat half the oil in a heavy based casserole dish, add cook for 3-4 minutes each side. Set aside.
Reduce heat to medium, add remaining oil. Add onions and bacon. Cook, stirring for 5 minutes or until onion has softened. Add garlic, cook for 1 minute.
Return beef cheeks and juices to pan. Add wine, bring to the boil. Add stock and tomato paste, bring back to the boil. Remove from heat and cover.
Transfer casserole dish to the oven and braise for 3½ hours or until meat is tender.
Add mushrooms. Cover and return to oven for a further 20 minutes, along with cherry tomatoes on a roasting tray. Season with salt and pepper and garnish with parsley.
Serve with mashed potato, crushed peas and roasted cherry tomatoes.
Beef Cheek (Frozen)
Beef cheek is a gourmet delight, slow cooked and full of flavour. Approx 300g portion
Read the guide: A Butcher’s Recipe for Beef Cheeks Bourguignon
