This hearty classic belongs to my French heritage and is now very much part of the Raymond Blanc Cookery School repertoire at Le Manoir aux Quat’Saisons.

In this recipe I have used ox cheek as I believe it to be the best for slow cooking. By cooking it in a pressure cooker, it breaks down the tough fibres and transforms the collagen into gelatine, which lends the meat its wonderful melting quality (and in half the time of braising in the oven). Other cuts such as the blade or shin can also be used.

Special equipment: Raymond Blanc Pressure Cooker.

Marinating time: 12 hours

Pressure cooker setting: 2

Beef Bourg MAINRECIPE Pressure Cooker

Ingredients Required

For the marinade
1.5 kg Ox cheek, shin or blade, cut into even 4cm pieces
750ml Full bodied red wine, ie shiraz or cabernet sauvignon reduced by one third to 500ml cooled to room temp (*1)
200ml Water or brown chicken stock
200g Carrots, medium, cut into slices 2cm thick
60g Celery, peeled, cut into slices 1 cm thick
1 medium Onion, peeled cut into 8 through the root
45g Garlic cloves, peeled left whole
2g Peppercorns, black, crushed
1 Bouquet garni (a few parsley stalks, 4 bay leaves, 6 sprigs of thyme, tied together)
Searing the beef and vegetables
4 pinches Sea salt
2 pinches Black pepper, freshly ground
60g Oil, vegetable
60g Flour, plain
For the garnish
15g Butter, unsalted
200g Bacon, streaky, smoked, diced and blanched
400g Mushrooms, button, trimmed
15g Flat-leaf parsley, fresh, chopped

Cooking Method

In a large container, mix the beef pieces, water, carrots, celery, onions, garlic, peppercorns and bouquet garni together and pour the cooled red wine over them. Cover with clingfilm, refrigerate and leave to marinate for 12 hours. Place a colander over a large bowl and put the beef mixture in it to drain off the marinade. Leave for a minimum of 1 hour to remove excess liquid. Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the liquid. Season the beef with the salt.

On a high heat, in a large, heavy-based frying pan, sear and brown the beef pieces in the oil for 4 minutes on each side. With a slotted spoon, transfer the beef pieces to a tray, set aside and roll in the flour. Reduce the heat to medium Add the drained vegetables and herbs to the frying pan and saute for 5 minutes, until lightly coloured.

Cooking in the pressure cooker

Place all the ingredients into the pressure cooker and top with the pieces of beef. Cover with the lid and place on a high heat on pressure setting 2. Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 35 mins while you cook the garnish. On a high heat in a medium non-stick frying pan, heat the butter and cook the diced bacon in it for 1 minute. Add the button mushrooms and cook for a further 2 minutes and reserve until the bourguignon is ready.

To finish

After the timer has gone off, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid. Taste and adjust the seasoning and thickness with a tsp of diluted cornflour if necessary. Mix the diced bacon, button mushrooms and pour into a large serving dish, sprinkle with the chopped parsley and serve.



Recipe © Raymond Blanc 2011.

Photograph © David Griffin 2014.