BEEF CHEEK BOURGUIGNON

Prep: 30 mins. Cooking: 4 hrs. Serves 6

80ml olive oil

6 beef cheeks (about 300g each) ½ cup (75g) plain flour

500g golden eschalots, peeled

6 cloves garlic, thinly sliced

500ml pinot noir

6 cups (1.5L) beef stock

400g bacon, cut into 2cm pieces 5 sprigs thyme plus extra to serve 3 fresh bay leaves

¾ cup firmly packed flat-leaf parsley,

coarsely chopped, plus extra to serve 1 Preheat oven to 150°C (130°C fan).

2 Heat 60ml oil in a large frypan over high heat. Season beef cheeks and dust with flour, shaking off excess. Brown beef all over in 2 batches (about 8mins per batch); remove beef to a plate and set aside. Reduce heat to medium, add remaining oil and eschalots and sauté until eschalots just begin to colour, 3-4 mins. Add garlic, stir until lightly golden and deglaze pan with wine. Transfer garlic mixture to a flameproof casserole dish, add beef cheeks, stock, bacon and herbs and cover with a lid. Increase heat to medium-high and bring to a simmer, then transfer to oven and braise until beef is very tender, about 3½-4 hrs.

3 Remove cheeks from braising liquid.

Place casserole on stove over medium-high heat and simmer, uncovered, until reduced to coating consistency, 20-30 mins. Return cheeks to mixture, scatter with extra parsley and thyme and serve with Paris mash.

TIP A traditional braising cut such as chuck steak can be substituted for beef cheeks. If desired, add button mushrooms for depth of flavour and to boost the vegetable content.