Mains
French
FrenchBeef Bourguignon
The French classic of beef braised in red wine, from a budget stewing-steak version to a chef-level oxtail-and-Burgundy braise. All three tiers use wine, so all carry the alcohol flag.
Nut-free
Contains alcohol
Ultimate version
Oxtail and beef cheek braised in Burgundy with a glazed garnish.
Per serving£8.50
Total cost£34.00
Time5 hr 45 min
Ingredients for 4
- Braise
- 600 g beef cheek , trimmed, halved
- 500 g oxtail , cut into sections
- 150 g smoked pancetta , lardons
- 1 bottle red Burgundy , 750ml, Pinot Noir
- 500 ml veal stock
- 2 carrots , roughly chopped
- 1 onion , chopped
- 4 cloves garlic , crushed
- 1 tbsp tomato puree
- 3 thyme sprigs
- Garnish
- 18 baby pearl onions , peeled
- 200 g wild mushrooms
- 40 g butter
- sea salt and black pepper , to taste
Method
- The day before, marinate the cheek and oxtail in the Burgundy with the carrot, onion and garlic.
- Strain, reserving the wine; pat the meat dry and sear hard until deeply browned, then render the pancetta.
- Sweat the marinade vegetables, add tomato puree, then reduce the reserved wine by half.
- Return the meat, add veal stock and thyme, cover and braise at 150C for 4-5 hours until spoon-tender.
- Lift out the meat; strain and reduce the sauce to a glossy nappe consistency.
- Glaze the pearl onions in butter and sauté the wild mushrooms, then return everything to the sauce.
- Rest, skim any fat, check the seasoning and serve with the glazed garnish.
Equipment
- heavy casserole
- fine sieve
- frying pan
The three ways, side by side
Budget
Budget stewing steak, a cheap red and stock cubes.
Better
Beef shin, smoked bacon, mushrooms and a proper Côtes du Rhône.
Ultimate
Oxtail and beef cheek braised in Burgundy with a glazed garnish.
