Aubaine Blog

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Jean-Pierre's Recipe

Today Jean-Pierre, Selfridges Head Chef is sharing one of his favourite recipe : Ox Cheek Bourguignon. Clearly a French recipe, but I can guarantee that it is a good one. You just need to follow the below recipe and Voila !

Serve 6



Ox cheeks 6

Pearl onions 12

Carrot 2

Button mushrooms 150g

Juniper berries 10

Bay leaves 2

Red wine 1 litre

Veal stock 500ml

Brandy 50ml

Bouquet garni 1

Flour 1 tablespoon

Smoked streaky bacon 100g


Trim the beef cheeks of fat and cut each one into three pieces. Marinate the meat overnight in the red wine, crushed juniper berries, brandy and bay leaves.


Drain the meat and pat dry (reserving the marinade) Brown the meat, carrots and onions, add the flour and cook for five minutes stirring regularly.


Add the marinade, bring to the boil and skim. Add the bouquet garni and the veal stock and cook for 1 hour and 30 minutes on a low heat.


The meat must be tender. Season to taste. Add pan fried bacon and button mushroom. Serve with mash potatoes.



Bon Appétit !




Post categories: Food,Recipe

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