Beef cheek stew in Madiran wine recipe (estoufat de joue de boeuf au Madiran)
- Cuisine: French
- Serves 3
A wonderful winter dish to enjoy with the wine from Madiran or another robust red of your choice. It's lovely served with mashed potato.
Ingredients½ brown onion, diced
2 rashers bacon, diced
3 garlic cloves, sliced
1 medium carrot, sliced
Salt and freshly ground black pepper
Pinch of cinnamon
Pinch of nutmeg
Thin slice of pork fat, about 15cm square (alternatively, use pieces of bacon fat)
3 trimmed beef cheeks
6 sprigs parsley, 2 sprigs thyme and 1 bay leaf, tied together with kitchen string
150ml Madiran red wine or other red wine
½ cup rich beef stock or broth
PreparationPreheat the oven to 140°C.
In a bowl, mix together the onion, bacon, garlic, carrot salt, pepper, cloves, cinnamon and nutmeg.
Line the base of a medium ovenproof casserole dish with the pork fat. Top with half of the vegetable mix, then top with the beef cheeks. Add the bouquet garni of parsley, thyme and bay leaf, then sprinkle the remaining vegetables on top. Add the wine and beef stock, and cover with foil and a lid.
Bake in the preheated oven for about 3 hours or until very tender.
Serve with mashed potato.
If you enjoyed this Beef cheek stew in Madiran wine recipe (estoufat de joue de boeuf au Madiran) then browse more French recipes, stew recipes, meat recipes, easy recipes, baking recipes and our most popular hainanese chicken rice recipe.
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