❤ LOVE LOCAL ❤
BEEF CHEEK BOURGUIGNON
Take Nick’s advice and try beef cheek in this classic recipe.
Serves 6
❤ 1 brown onion, peeled ❤ 2 cloves ❤ 1.2 kg beef cheeks, trimmed of excess fat
❤ 50 g butter, chopped
❤ 2 tbsp olive oil ❤ 200g speck (smoked pork belly), cut into large lardons
❤ 2 tbsp plain (all purpose) fl our
❤ 6 carrots, thickly sliced on the diagonal
❤ Finely grated zest of 1 orange
❤ 2.5 tbsp Armagnac brandy
❤ 1 x 750 ml (26 fl oz) bottle of red wine (Côte du Rhône style works well)
❤ 1 pinch of ground cinnamon ❤ Bouquet garni ❤ Salt and pepper ❤ 500g cooked, peeled and vacuum-packed chestnuts
❤ 1 square of dark chocolate
1 Stud the onion with the cloves. Cut the beef cheeks into cubes about 5 cm (2 inches) in size.
Melt the butter with the olive oil in a fl ameproof casserole dish over a medium–high heat. Brown the beef cheek and speck for about 3–5 minutes, in batches.
2 Return all the meat to the casserole dish then stir in the fl our, 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.
3 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.
4 When ready to serve, warm the chestnuts in the bourguignon and add the dark chocolate to sweeten the sauce. Remove the onion, then serve.
Stephane Reynaud’s Book of Tripe, publisher: Murdoch Books, photograph: Marie-Pierre Morel
38 | THE WEST COUNTRY FOODLOVER
LAMB, PLUM AND BARLEY MOW
An aromatic slow-cooked lamb stew fl avoured with marsala wine or port and with pearl barley, kale, red plums and freshly chopped parsley.
❤ 675g lean boneless lamb shoulder, cut into 2.5cm/1inch cubes
❤ Salt and freshly milled black pepper
❤ 1tbsp ground cinnamon ❤ 2tbsp rapeseed or olive oil ❤ 1 large onion, peeled and chopped ❤ 2 large garlic cloves, peeled and fi nely chopped or crushed
❤ 4 medium carrots, peeled and roughly chopped
❤ 150ml marsala wine or port ❤ 600ml good, hot lamb stock ❤ 2 bay leaves ❤ 150g pearl barley ❤ 75g roughly chopped kale or Savoy cabbage
❤ 2 fresh ripe red plums, stoned and roughly chopped
❤ 2tbsp freshly chopped fl at-leaf parsley, to garnish
1 Preheat the oven to Gas mark 3, 170°C, 325°F. 2 Put the lamb cubes in a large bowl, season and mix with the cinnamon.
3 Heat the oil in a non-stick frying pan and cook the lamb in batches for 3-4 minutes until brown on all sides. Spoon into a 1.7L/3pint ovenproof casserole dish.
4 In the same frying pan, cook the onion, garlic and carrots for 2-3 minutes. Spoon into the casserole dish with the lamb. Add the wine or Port to the pan, scraping the base of the pan to release any sediment and pour into the casserole dish.
5 Add the stock and bay leaves to the casserole dish. Bring to the boil, cover and transfer to the oven and continue to cook for a further 2 hours.
6 Remove from the oven, add the pearl barley and return to the oven for 30 minutes. Add the kale and plums (if used) and continue to cook for a further 10 minutes.
7 Discard the bay leaves, garnish.
www.beefandlamb.co.uk
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