- 3 or 4 beef cheeks, or shin of beef in one long piece, about 1kg
- olive oil
- 100g smoked streaky bacon , cut into lardons
- 350g shallots , peeled and left whole
- 1 carrot , finely chopped
- 1 onion , finely chopped
- 1 small celery stick, finely chopped
- 250g chestnut mushrooms , quartered
- 1 bouquet garni of 1 thyme sprig, bay leaf and a few parsley stalks tied together
- 1 tbsp tomato purée
- 750ml red wine
- 600ml veal or dark chicken stock
Heat the oven to 160C/fan 140C/gas 3. Brown the beef in a hot oven-proof casserole dish, in 1 tbsp oil. Do this in batches, making sure each batch is really well browned. If the meat sticks, leave it until it releases.
Remove the meat from the pan, add another 1 tbsp oil and brown the bacon followed by the vegetables and mushrooms for about 5 minutes each. Add the bouquet garni and cook for a minute or two.
Add the tomato purée and pour in the wine, bring to the boil and boil hard for about 10 minutes to reduce a little.
Pour in the stock, add the meat back in and return to the boil. Season nicely, then cover and cook in the oven for 3 hours or until the meat is tender.
Remove the meat. Strain the liquid and return to the pan. Keep the bacon and veg, but discard the bouquet garni. Boil to reduce to 250-300mls. Cut the meat into big chunks. Slide the bacon and veg into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
This recipe was taken from BBC Good Food