Braised Beef Cheeks Bourguignonne
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Ingredients
- 900 g beef cheeks, trimmed and halved
- 100 g smoked bacon lardons
- 400 ml red wine
- 300 ml beef stock
- 3 carrots, sliced
- 6 shallots, peeled and halved
- 3 garlic cloves
- 200 g chestnut mushrooms, sliced
- 2 bay leaves
- 2 tbsp plain flour
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 669 kcal
- Protein
- 48.2 g
- Carbohydrate
- 19.1 g
- of which sugars
- 8.7 g
- Fat
- 36 g
- of which saturates
- 13.7 g
- Fibre
- 3.6 g
- Salt
- 1.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the beef cheeks in the plain flour, shaking off the excess.
- 2
Heat the olive oil in a large flameproof casserole and brown the beef cheeks all over, then set aside.
- 3
Add the bacon lardons, shallots and carrots to the pot and cook for 6 minutes until starting to colour.
- 4
Stir in the garlic and mushrooms and cook for 2 minutes, then pour in the red wine and beef stock, scraping up any browned bits.
- 5
Return the beef cheeks to the pot with the bay leaves, cover and simmer very gently for 80-85 minutes until the beef is fork-tender.
- 6
Remove the bay leaves and skim off any excess fat from the surface before serving.
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