WINE & FOOD AFFAIR RECIPES

Main Dish

Beef Cheek Bourguignonne

J. Rickards Winery

24505 Chianti Road
Cloverdale, CA 95425
jrwinery.com

This variation of the classic Beef Bourguignonne made using beef cheeks has deep rich flavors mellowed by low and slow cooking. An excellent choice for chilly fall and winter days when you want to stay in by the fire with friends, enjoing your favorite J. Rickards red wine.

Ingredients:
  • 5 pounds beef cheeks cleaned and trimmed
  • 1 white onion diced
  • 1 carrot diced
  • 2 or 3 stalks celery diced
  • 1/2 head garlic whole cloves, peeled
  • 1/2 pound bacon diced
  • 1 quart red wine
  • 1/2 gallon beef stock
  • 1 tablespoon black pepper freshly crushed
  • 1 bay leaf
  • 1/2 bunch fresh thyme
  • 1/2 bunch parsley
  • 1 or 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • salt to pre-season beef and to taste before serving
  • pepper to pre-season beef and to taste before serving
  • to

Recipe Directions:

Salt and pepper beef cheeks generously and let rest in refrigerator overnight.  

Dice celery, carrot and onion. Combine diced bacon, celery, carrot and onion in a roasting pan with tomato paste and a drizzle of olive oil. 
 
Roast in a 350° oven until brown and caramelized, up to 20 minutes. Deglaze pan with the red wine. We are using J. Rickards Five Sisters Cabernet Sauvignon.  

Sear beef cheeks in a flat skillet at high heat on both sides.  Add to roasting pan with roasted vegetables, herbs, and stock. 
 
Cover and cook at 350° for 3 hours.  

Cool and chill in refrigerator overnight.  

Remove the cheeks from the liquid and set aside. Separate the cheeks into smaller pieces if desired. Strain the liquid and reduce by half. 

Serve over mashed potatoes or polenta with the reduced sauce.