- 6
Ingredients
- 2 1/2 pounds beef cheeks (chuck, shoulder, short ribs, brisket, shank or rump are good substitutions)
- 1 750ml bottle full-bodied red wine, such as Languedoc
- 1 onion, cut in half
- 1 bay leaf
- 1 sprig thyme
- 1 sprig parsley
- 5 peppercorns
- Vegetable oil
- 5 shallots, thinly sliced
- 1 tablespoon cornstarch
- 3 pounds carrots, sliced into thin rounds
- 1/2 pound button mushrooms, thinly sliced
- 1/2 pound slab bacon, cut into lardons 1/4-inch thick
- salt
- freshly ground black pepper
Preparation
Step 1
The day before the meal, cut the beef into 2-inch chunks. Place in a large, nonreactive bowl with the onion, bay leaf, thyme, parsley and peppercorns, and cover with wine. Cover the bowl, and place in the refrigerator to marinate overnight.
When ready to prepare, drain the meat, reserving the marinade. Pat the cubes of beef dry with paper towels. In a large, heavy saucepan, heat 2 tablespoons vegetable oil over medium-high heat. Add the meat; this will release a good deal of liquid. Cook the meat a few minutes, then remove it with a skimmer. Pour the pan juices into the reserved marinade, and set aside. Return the pan to the heat, and add 2 more tablespoons oil. Sear the beef cubes until brown on each side, and season with salt and pepper. Remove the meat from the pan, and set aside.
Heat another tablespoon oil in the pan, add the shallots, and sauté until transluscent. Sprinkle the cornstarch over the cooking shallots, and stir a few minutes, until browned. Using a strainer, add the reserved marinade.
When the liquid begins to boil, reduce heat to a simmer. Add the carrots, mushrooms, lardons and reserved meat. Cover the pan and simmer over medium heat for at least an hour. Adjust the seasoning, and serve.