Beef Cheek Bourguignon

Method

1. Slice the shallots and mushrooms, and cut the bacon into lardons, then set aside.
2. In a heavy-bottomed Dutch oven over high heat, sear the beef cheek meat for approximately 3 minutes per side until a deep brown crust forms.
3. Add the bacon lardons and shallots to the pot and cook over medium heat for 3 minutes until the bacon begins to render and the shallots soften.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, then add the mushrooms and stir to combine.
5. Reduce the heat to low, cover the Dutch oven, and braise the beef cheek meat for approximately 8 minutes until the meat is tender and the sauce has thickened.
6. Taste and adjust the seasoning before serving the bourguignon hot directly from the pot.