French chuck cut from the shoulder cooked the bourguignon way — slow-braised in red wine with lardons, mushrooms, and pearl onions. Hearty, deeply flavoured, exactly what Sunday in winter wants.
Serves 6Prep 25 minCook 2 hr 30 min
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Ingredients
- 1.5 kg jumeau, cut into 5 cm chunks
- Salt and pepper
- 150 g lardons or thick-cut bacon, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, in chunks
- 3 garlic cloves, smashed
- 1 tablespoon flour
- 750 ml red wine (Bourgogne or Côtes du Rhône)
- 300 ml beef stock
- 1 bouquet garni
- 300 g pearl onions, peeled
- 300 g cremini or button mushrooms, halved
- 30 g butter
Method
- 1Preheat the oven to 160 °C (320 °F). Pat the meat dry, season with salt and pepper.
- 2Render the lardons in a Dutch oven over medium heat until crisp. Lift out with a slotted spoon. Add the olive oil and brown the meat in batches; transfer to a plate.
- 3Add the onion, carrots, and garlic; soften 8 minutes. Stir in the flour and cook 2 minutes.
- 4Pour in the wine and bring to a simmer, scraping the fond. Add the stock and bouquet garni.
- 5Return the meat and lardons to the pot. Cover and braise in the oven for 2 to 2.5 hours.
- 6Meanwhile, sauté the pearl onions and mushrooms separately in the butter until golden.
- 7Stir the onions and mushrooms into the braise for the final 20 minutes.
- 8Discard the bouquet. Serve over buttered noodles or potato purée.
Chef's tip
Don't add the mushrooms early — they leak water and dilute the sauce. Sear them separately and stir in only at the end.