A Cook's Tour of France by Gabriel Gate

Author:Gabriel Gate
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant Books
Published: 2013-05-09T16:00:00+00:00

Beef, Lamb & Pork

Beef Cheek Stew in Madiran Wine

Estoufat de joue de boeuf au Madiran

From the Midi-Pyrénées Region

½ brown onion, diced

2 rashers of bacon, diced

3 cloves garlic, sliced

1 medium carrot, sliced

salt

freshly ground pepper

2 cloves, sliced

a pinch of cinnamon

a pinch of grated nutmeg

1 very thin slice of pork fat, about 15 cm (6 in) square (alternatively, use slices of bacon fat)

3 beef cheeks, trimmed bouquet garni, made up of 6 sprigs of parsley, 2 sprigs of thyme and

1 bay leaf, tied together with kitchen string

125 ml (4½ fl oz/½ cup) Madiran red wine or another full-bodied red wine

125 ml (4½ fl oz/½ cup) rich beef stock or broth

3 tablespoons chopped parsley

One of the great characteristics of French cuisine is the use of red wine in meat dishes. The wine tenderises the meat and adds rich flavour to the gravy of delicious slow-cooked cuts, like beef cheek.

Preheat the oven to 140°C (280°F/Gas 1).

In a bowl, mix together the onion, bacon, garlic, carrot, salt, pepper, cloves, cinnamon and nutmeg.

Line the base of a medium casserole dish with the pork fat. Top with half of the vegetable mix, then cover with the beef cheeks. Add the bouquet garni, 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 the beef is very tender.

Place a beef cheek onto each plate and spoon over the sauce and vegetables, then garnish with chopped parsley.

It is delicious served with mashed potato.

SERVES 3

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