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
What to ask for
This recipe calls for Jumeau. Can't get it where you are?
Ingredients & method
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.
Cook this well
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