Slow-cooked grass fed Irish beef bourguignon

PT3H

First published in 2021
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Ingredients

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1

Preheat an oven to 150°C/gas mark 2 and place a large ovenproof casserole over a medium heat with a dash of oil

  • 1 dash of vegetable oil
2

Season the beef cheeks with salt and pepper and dust with a little flour then add to the pan and colour on both sides

  • 500g of grass fed Irish beef cheek
  • 50g of flour
  • salt
  • pepper
3

Add the wine to deglaze the pan, then reduce by half. Add the beef stock, thyme and garlic, and bring it to a simmer

4

Slice the carrots on the angle into 5cm batons. Slice the celery in the same way then add these, along with the quartered shallots and mushrooms, to the pan

5

Cover the casserole with a lid and place in the oven for 2 hours or until the cheeks are tender and easily flake apart

6

Leave to rest out of the oven for 30 minutes. Season to taste, sprinkle with chopped parsley and serve with boiled or mashed potatoes

First published in 2021
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