Beef Cheek Bourguignon
- 50 ml vegetable oil
- 4 beef cheeks (each about 300g)
- 1 cup (150g) plain flour
- 4 garlic cloves, thinly sliced
- 350 g golden shallots, peeled
- 300 ml pinot noir
- 4 cups (1L) beef stock
- 260 g bacon, cut into 2cm pieces
- 3 thyme sprigs
- 2 fresh bay leaves
- 350 g button mushrooms, halved
- ½ cup (firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve
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 min).
Deglaze pan with wine and transfer to a flameproof casserole dish adding stock, bacon and herbs.
Cover with a lid and braise in oven until beef is very tender (3-3 ½ hours).
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.
12 Free Range Eggs
Organic Tomatoes - Heirloom (farm in transition)
What's on the menu
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