A wonderful winter dish to enjoy with the wine from Madiran or another robust red of your choice. This estoufat de joue de boeuf au Madiran is lovely served with mashed potato.
- ½ brown onion, diced
- 2 rashers bacon, diced
- 3 garlic cloves, sliced
- 1 medium carrot, sliced
- salt and freshly ground black pepper
- 2 cloves
- pinch of cinnamon
- pinch of nutmeg
- thin slice of pork fat, about 15 cm 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
- 150 ml Madiran red wine or other red wine
- ½ cup rich beef stock or broth
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat 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.