Boeuf bourguignon
Slow-cooked beef stew in red wine with mushrooms, onions, and bacon, a comforting French classic. My version uses ox cheeks for added luxury.
Boeuf bourguignon (5 portions)
1kg Beef cheek
200g Pancetta (Ventreche)
750ml Red wine (full bodied)
200ml Beef stock
2 Carrots
2 Celery (stick)
1 Onion
½ Garlic (bulb)
1 Bouquet garni
1tbsp Flour
Salt + pepper
10g Parsley (chopped)
100g Baby onions
100g Champignon de Paris
1 Love heart crouton
Bring red wine to the boil and reduce slightly, then leave to cool.
While the wine is cooling, cut the ox cheeks and lardons. Add the beef, lardons, bouquet, onion, celery and carrot to a bowl and cover with the reduced wine. Leave to marinate overnight or 4 hours as a minimum.
Pour the marinated meat/veg into a sieve and leave to dry before frying.
Start by colouring the beef cheeks, followed by the lardons, followed by the veg. Once the veg is coloured add the plain flour and cook for a couple of minutes.
Slowly add the red wine to make a sauce, add some beef stock, check seasoning and add back all your coloured meat+veg.
Cook at 120C for approx. 3.5/4 hours or until the beef cheeks are very tender.
Cook your mushrooms + onions in a frying pan with oil and seasoning. Remove your vegetables and bouquet from the cooked bourguignonne and add your mushrooms, baby onions and parsley to finish. Garnish with a love heart shape crouton which has been fried in foaming butter.
