Braised beef bourguignon with celeriac purée

A flavoursome marinade and long slow cooking give sensational results to braised beef cheek in this French classic from Richard Phillips
By Richard Phillips
Braised beef bourguignon with celeriac purée
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: plus 48 hrs marinating
  • Effort: medium

Ingredients

Main

  • 1 kg beef cheeks, trimmed and cut into 2 ½ cm squares
  • 2 carrots, peeled and roughly chopped
  • 1 leeks, white part only, roughly chopped
  • 1 large onion, roughly chopped
  • 4 sticks celery
  • 1 whole head garlic, cut in half
  • 1 small bunch of thyme
  • 4 bay leaves
  • 1 tsp white peppercorns
  • 1 bottles wine, good quality Bordeaux
  • 6 tbsp olive oil
  • 1 pinches black pepper
  • 2 litres beef or veal stock
  • 5 tbsp plain flour
  • 300 g lardons of bacon, blanched
  • 300 g button mushrooms, small
  • 300baby g onions

For the celeriac purée

  • 1 large celeriac
  • 1 large potato, peeled and diced
  • 2 cloves garlic
  • 500 ml cream
  • 500 ml milk
  • 25 g butter
  • 2 tbsp chopped parsley

Method

1. Place the meat into a large non-metallic container. 2. Place the vegetables, garlic, herbs and peppercorns into a large saucepan and pour in the red wine. Bring to the boil, and then remove from the heat and leave to cool. 3. Pour the marinade over the beef and leave for 48 hours in a cool place. 4. Heat half of the oil in a large casserole dish over a high heat. 5. Remove the beef from the marinade and pat dry on kitchen paper. Fry in the beef in batches, for several minutes until browned on all sides. Season with salt and freshly ground black pepper. Transfer to a colander. 6. Drain the vegetables from the marinade and fry in the same pan until golden. 7. Place the meat back in the pan, pour in the marinade and bring to the boil. Cook until reduced by two thirds. 8. Sprinkle in the flour and mix thoroughly.9. Set the oven to 190C/gas 5. 10. Add the stock, bring to the boil, skim the surface and cover the pan with a lid. Cook for four hours. 11. Once the cheek is cooked remove from the pan drain and drain off the juices through a fine sieve. 12. Return the juices to the pan and cook until reduced by half, skimming often.13. Heat the remaining oil in a frying pan and fry the bacon lardons, mushrooms and onions until golden brown. 14. Meanwhile, make the celeriac purée. Place the celeriac and potato in a saucepan and add the garlic, cream and milk. Cook over a low heat for 20 minutes or so, until the celeriac and potatoes are soft, and then drain and reserve the liquor. 15. Transfer the celeriac and potato to a blender and whiz to a purée, adding enough of the cooking liquor to give a smooth consistency. Season to taste and add the butter. 16. Stir the chopped parsley into the bourguignon and serve immediately with the celeriac purée.

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