COOKING WITH HEAD CHEF CHRIS TYMKIN WINTER WARMER RECIPE.... SIGNATURE BEEF CHEEK A LA BOURGUIGNONNE For 4 people Ingredients: 4 large beef cheeks with the sinew trimmed off 40grm of flour ½ ltr of red wine ½ ltr beef stock 200grm of speck (bacon will also work) 2 brown onions diced 2 carrots diced 2 celery sticks diced 2 cloves of garlic sliced 5 sprigs of thyme 300grm of mixed mushrooms 1 tbsp of tomato paste 50grm of chopped parsley 20 ml olive oil
Add the tomato paste and cook a couple more minutes stirring gently to prevent burning Add the beef cheeks back into the pan and any juices that may have collected Add the wine and the stock and reduce for about 5 minutes Set the heat to low and allow it to cook gently for 2.5 to 3 hours (the meat should be very soft) The sauce should be reduced until semi thick. Season with salt and pepper to your tastes and add the fresh chopped parsley This dish is most delicious when served with a nice buttery, salty, white peppery mashed potato and accompanied with steamed green beans.
Directions: Dust the beef cheeks in the flour Add the oil to a large pan Brown the meat Take the meat out and set aside on a plate In the same pan, sauté the diced vegetables and the speck until lightly coloured
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