Beef cheek Bourguignon

    3 hours 45 min

    An indulgent mix of flavours - slow braised beef cheeks Bourguignon in a smoked bacon, baby onion and red wine sauce. Serve it with mashed potato and sautéed vegetables.


    1 person made this

    Serves: 4 

    • 2 whole beef cheeks
    • salt and pepper
    • 2 tablespoons vegetable oil
    • 4 carrots, chopped
    • 4 onions, chopped
    • 1 stick celery, chopped
    • 1 garlic clove, cut in half
    • 750ml inexpensive Burgundy red wine
    • 1L beef stock
    • 2 bay leaves
    • 1 bunch thyme
    • 200g baby/pickled onions
    • 4 rashers smoked bacon, cooked and finely chopped
    • minced parsley

    Prep:15min  ›  Cook:3hr30min  ›  Ready in:3hr45min 

    1. Season meat. Heat oil in a pan and sear the meat until browned. Take out of pan.
    2. Add carrots, onions, celery and garlic and sweat until tender.
    3. Add meat back to the pan and add wine. Reduce by half and then add beef stock to cover meat. Add bay leaves and thyme.
    4. Place lid on pan and slow simmer on the hob or in the oven at 160 C / Gas 2-3 for 3 to 4 hours. Meat will be properly cooked if the knife comes out of the meat smoothly like from a cooked potato.
    5. Add baby onions, smoked bacon and parsley.

    See it on my blog

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