Beef cheek Burgundian style Ingredients: People - 2 tablespoons of - olive oil - 2 cloves - 2 carrots - 50 cl of - red wine - from Burgundy 1 handful of - bacon - 2 onions - 2 tablespoons of - cornstarch - or flour 1 ½ beef cheeks - 200 g of - button mushrooms - sliced 1 bouquet garni - 1 broth - 1 clove of - crushed - garlic.
Utensils：
- 1 knife- knives 1 peeler- peeler 1 fork- 1 casserole dish- 1 frying pan- frying pans 1 Wooden spoon- 1 tablespoon- 1 pitter- 1kitchen scale- scales
Total time: 2h30 Preparation: 20 min Rest:- Cooking: 2h10
Phase 1
If necessary, cut the pieces of beef cheek into squares approximately 4 cm by 4 cm.
Phase 2
Peel the 2 onions and the carrots. Finely slice an onion, the carrots and the button mushrooms. Prick the second onion with 2 cloves.
Phase 3
In a pressure cooker, pour 2 tablespoons of olive oil and brown the sliced onion with a handful of bacon.
Phase 4
When the onions are translucent, brown the pieces of beef cheek then add 2 tablespoons of cornstarch or flour. Mix everything well.
Phase 5
Add the red wine up to the height of the meat then add the onion studded with two cloves, the crushed garlic, the bouquet garnis, the stock cube, the carrots and the chasliced mushrooms.
Phase 6
Close the casserole dish and cook over low heat for 2 hours. The longer the cooking time, the more tender the meat will be.
Phase 7
For the accompaniment, 1h30 later, you can add potatoes to the cooking.
Utensils：
- 1 knife- knives 1 peeler- peeler 1 fork- 1 casserole dish- 1 frying pan- frying pans 1 Wooden spoon- 1 tablespoon- 1 pitter- 1kitchen scale- scales
Total time: 2h30 Preparation: 20 min Rest:- Cooking: 2h10
Phase 1
If necessary, cut the pieces of beef cheek into squares approximately 4 cm by 4 cm.
Phase 2
Peel the 2 onions and the carrots. Finely slice an onion, the carrots and the button mushrooms. Prick the second onion with 2 cloves.
Phase 3
In a pressure cooker, pour 2 tablespoons of olive oil and brown the sliced onion with a handful of bacon.
Phase 4
When the onions are translucent, brown the pieces of beef cheek then add 2 tablespoons of cornstarch or flour. Mix everything well.
Phase 5
Add the red wine up to the height of the meat then add the onion studded with two cloves, the crushed garlic, the bouquet garnis, the stock cube, the carrots and the chasliced mushrooms.
Phase 6
Close the casserole dish and cook over low heat for 2 hours. The longer the cooking time, the more tender the meat will be.
Phase 7
For the accompaniment, 1h30 later, you can add potatoes to the cooking.