Festive Beef Bourguignon
Ingredients: beef cheeks, French burgundy wine, bay leaves, rosemary, thyme · 270 min cook time · 550kcal · $44.40
Ingredients
1.5kg beef cheeks, 1bottle French burgundy wine, 5to taste bay leaves, 1bunch rosemary, 1bunch thyme, 5cloves garlic, 4sticks celery, 4to taste carrots, 1to taste onion, pinch black pepper, pinch ground cloves, 2teaspoons Dijon mustard, cup plain flour, knob butter, splash olive oil, handful chestnuts, splash water or stock
Instructions
1. Chop the beef cheeks into approximately 5cm chunks and place them in a large bowl.
2. Pour in a bottle of French burgundy wine, followed by bay leaves, rosemary, thyme, garlic cloves, sliced celery, carrots, and chopped onion.
3. Season generously with black pepper, a pinch of ground cloves, and Dijon mustard. Mix everything together with your hands.
4. Cover the bowl with greaseproof paper and refrigerate to marinate.
5. Drain the marinated meat and vegetables through a colander.
6. Dust the meat pieces lightly in plain flour on a tray or platter.
7. Heat butter and olive oil in a pan and fry the floured beef until golden and crispy on the outside.
8. Slowly fry off the strained vegetables in a large pot, then add the browned beef.
9. Crumble chestnuts into the pot.
10. Pour in the reserved red wine from the marinade and top up with boiling water or stock just enough to cover the beef.
11. Cover with greaseproof paper and slow cook in the oven at 150 degrees Celsius for about 4 hours.
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