BEEF CHEEK BOURGUIGNON

SERVES 6

30 MINUTES PREPARATION TIME

3 HOURS COOKING TIME

1 brown onion, peeled

2 cloves

1.2 kg (2 lb 10 oz) beef cheeks, trimmed of excess fat

50 g (1¾ oz) butter, chopped

2 tablespoons olive oil

200 g (7 oz) speck (smoked pork belly), cut into large lardons

2 tablespoons plain (all-purpose) flour

6 carrots, thickly sliced on the diagonal

Finely grated zest of 1 orange

2½ tablespoons Armagnac brandy

1 x 750 ml (26 fl oz) bottle of red wine, (Côtes du Rhône style works well)

1 pinch of ground cinnamon

Bouquet garni

Salt and pepper

500 g (1 lb 2 oz) cooked, peeled and vaccum-packed chestnuts (see note )

1 square of dark chocolate

THE CHEEKS

Stud the onion with the cloves. Cut the beef cheeks into cubes about 5 cm (2 inches) in size.

COOKING

Melt the butter with the olive oil in a flameproof casserole dish over a medium–high heat. Brown the beef cheek and speck for about 3–5 minutes, in batches. Return all the meat to the casserole dish then stir in the flour, carrot and orange zest. Flambé with the Armagnac then add the red wine, onion, cinnamon and the bouquet garni, and season. The meat should be covered with liquid so add some water if necessary. Bring to a simmer over a medium heat then reduce to low and simmer, covered, for 2–3 hours. Check how well the meat is cooked; it should be falling apart.

When ready to serve, warm the chestnuts in the bourguignon and add the dark chocolate to sweeten the sauce. Remove the onion, then serve.