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Take Boeuf Bourguignon up a level by using these amazing wagyu beef cheeks in the recipe




  • 2 cloves Garlic (crushed)
  • 1 White onion, large (diced)
  • 250 grams s Veal Jus 
  • 1 tbsp Tomato paste
  • 2 tbsp  all-purpose flour
  • 3 1/2 tbsp Olive oil, extra-virgin
  • 1 bottle Red wine
  • 1 Bay leaf
  • 1 Herb bouquet (including fresh thyme)
  • 1 pinch Salt and freshly ground pepper, coarse


  • 1 lb Mushrooms,
  • 200 grams pearl onions



  • cut the beef cheeks in half and remove an sinew
  • Place the beef, chopped onion,  carrot, garlic, red wine, thyme, bay leaf, peppercorns  in a large bowl and combine well. Cover with plastic film and refrigerate overnight.
  • Remove the meat from the marinade and pat dry with paper towel. Set aside. Strain the marinade through a fine-mesh sieve into a large bowl and set aside; reserve the vegetables and herbs
  • Coat the beef in seasoned flour and fry in oil with the bacon in a thick bottomed pan until the cheeks take on a nice brown colour and start to caramelise
  • Remove beef and bacon from the pan, add more oil and add the chopped onions, carrot, garlic, herbs and fry for 2 minutes
  • Add the tomato paste and cook for a further minute
  • Add the beef and bacon back to the pan, add the ren wine and bring to the boil, reduce by half
  • Add the Veal Jus  and bring to the boil
  • Add the pan with a lid into the oven and braise for 2.5 hours or until the beef is soft and starts to fall apart
  • Remove the beef and bayleafs from the pan, and  add the mushrroms and pearl onions, simmer for around 10 minutes or until the sauce starts to thicken
  • Add the beef back into the pan
  • Serve with mashed potatoes or rice for a delicious and heary meal



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