1 Marinate

Ingredients

700 g ox cheek, in large 5cm chunks
700 g brisket, in large 5cm chunks
750 ml red wine
3 bay leaves
3 sprigs thyme
1 black pepper

Method

Combine everything and refrigerate overnight

2 Stew

Ingredients

400 g polish bacon, cut into large batons
500 g carrots, peeled and cut into 3cm pieces
1 500 g celeriac, peeled and cut into 3cm pieces
300 g round shallots, peeled and halved
1 tbsp butter
5 cloves garlic, crushed
1 litre chicken stock
1 tsp salt

Method

Fry 400 g polish bacon, cut into large batons in cast iron
Strain beef from marinade
Boil to reduce marinade by half
Pat beef dry and season with salt
If needed pour off some of the frying oil
Brown beef in batches and add to bacon into dutch oven
Brown 300 g round shallots, peeled and halved, and remove
Brown 500 g carrots, peeled and cut into 3cm pieces, and remove
Add 1 tbsp butter and 5 cloves garlic, crushed
Add meat, vegetables, and {celeriac} into dutch oven
Add reduced wine and 1 litre chicken stock
Add 1 tsp salt
Place in 150 degree (fan) oven for 3.5 hours
Leave to imbue overnight

3 Mash

Ingredients

Method

4 Garnish

Ingredients

6 nice carrots
6 nice mushrooms
6 round shallots
1 tbsp butter
1 tsp oil
2 tbsp stock/water/wine
½ tsp red wine vinegar
15 g parsley

Method

Preheat oven to 200 (fan)
Toss 6 nice mushrooms with butter, oil, crushed garlic, thyme, salt/pepper
Toss 6 nice carrots with oil, crushed garlic salt/pepper
Arrange on baking trays and roast for 25 minutes
Remove mushrooms
Optionally drizzle some balsamic over the carrots and roast for 10 further minutes
Heat a small cast iron with 1 tbsp butter & 1 tsp oil
Arrange 6 round shallots cut-side-down
Cook for 5 minutes undisturbed
Flip and cook for 3 mins
Add 2 tbsp stock/water/wine, salt, and optionally sugar}
Cover and cook for 5 mins
Serve with mash, bourgignon with carrots + mushroom, shallots and chopped parsley