This recipe will go well with the following Gingin beef products: Beef Cheeks
Beef Cheeks Bourguignon
This melt in your mouth meal is a delight, it’s not at all difficult to prepare and the result is incredibly delicious. These Beef Cheeks in Red Wine (with Mash) is a winter favourite.
- 4 beef cheeks (trimmed)
- 2 tbsp plain flour
- 60 mls olive oil
- 2 brown onions (roughly chopped)
- 100 g shortcut bacon (diced)
- 4 garlic cloves (crushed)
- 750 ml red wine
- 450 mls beef stock
- 2 tbsp tomato paste
- 400 g small button mushrooms
- Salt and pepper to season
- 1 tbsp flat leaf parsley leaves (chopped, to garnish)
- Mashed potato (crushed peas and roasted truss cherry tomatoes to serve.)
- Pre-heat oven to 170◦.
- Sprinkle flour over beef cheeks to coat. Heat half the oil in a heavy based casserole dish, add cook for 3-4 minutes each side. Set aside.
- Reduce heat to medium, add remaining oil. Add onions and bacon. Cook, stirring for 5 minutes or until onion has softened. Add garlic, cook for 1 minute.
- Return beef cheeks and juices to pan. Add wine, bring to the boil. Add stock and tomato paste, bring back to the boil. Remove from heat and cover.
- Transfer casserole dish to the oven and braise for 3½ hours or until meat is tender.
- Add mushrooms. Cover and return to oven for a further 20 minutes, along with cherry tomatoes on a roasting tray. Season with salt and pepper and garnish with parsley.
- Serve with mashed potato, crushed peas and roasted cherry tomatoes.
Recipe and image courtesy of australianbeef.com.au