Overnight-Marinated Bourguignon with Glazed Onions and Croutons

Method

1. Cut the beef into 5 cm pieces and the onion, carrots and celery into 2 cm chunks. Put the meat and vegetables in a glass or ceramic container (not aluminium) with the garlic, thyme, bay leaves and crushed peppercorns and pour in the wine so everything is submerged. Cover and refrigerate for 12 h, turning the meat once if you can.

   Add in this stepBeef cheek or chuck 500 gFull-bodied dry red wine (Burgundy / Pinot Noir) 500 mlOnion 1Carrots 1Celery stalk 1Garlic cloves 3Fresh thyme sprigs 3Bay leaves 1Black peppercorns, lightly crushed ½ tsp

2. Tip everything into a sieve set over a 16 cm saucepan. Pick out the meat and dry each piece thoroughly with paper towels: wet meat will not brown. Keep the vegetables and herbs separately. Bring the wine to a boil over high heat for 4 min, skimming off the grey foam that rises; this keeps the finished sauce clear and glossy.

   high heat

3. Heat a third of the oil in a 22 cm cast-iron casserole over medium heat and cook the pancetta for 5 min, until golden and crisp at the edges. Lift it out with a slotted spoon.

   Add in this stepNeutral oil 0.6 tbspPancetta or slab smoked bacon, cut into lardons 90 g

   medium heat

4. Season the beef with salt, add the rest of the oil and raise the heat to medium-high heat. Sear the beef in 1 batch(es), 10 min in total, until a deep brown crust forms on every side. Set aside.

   Add in this stepNeutral oil 1.4 tbspSalt to taste

   medium-high heat

5. Lower the heat to medium heat, add the drained marinade vegetables and cook for 6 min until lightly caramelised. Stir in the tomato paste and flour and cook for about 1 minute. Take the pot off the heat and pour in the cognac (never next to a flame), then return it to the heat and scrape the bottom until the brown film dissolves.

   Add in this stepTomato paste 1 tbspPlain flour 1½ tbspCognac (or brandy) 2 tbsp

   medium heat

6. Return the beef and pancetta, then add the skimmed wine and enough stock to just cover the meat. Bring to a simmer over high heat for 4 min. Lay a circle of baking paper directly on the surface, put the lid on and braise in the oven at 150°C for 3 h, until the beef splits along its grain under gentle pressure from a spoon.

   Add in this stepBeef stock (low-salt) 250 ml

   high heat→oven

7. Meanwhile, make the garnish. Put the pearl onions in a 20 cm frying pan with some of the butter, the sugar, a pinch of salt and water to halfway up the onions. Cook over medium heat for 12 min, shaking the pan, until the water has gone and the onions roll in a shiny brown glaze; tip them onto a plate. Melt a little more butter in the same pan, raise to medium-high heat and sauté the quartered mushrooms for 6 min until golden. Season lightly.

   Add in this stepPearl onions, peeled 10Butter 25 gSugar 1 tspSalt to tasteSmall button mushrooms 180 g

   medium heat→medium-high heat

8. Lift the beef and pancetta out of the pot. Strain the sauce through a fine sieve, pressing hard on the vegetables, then discard them. Spoon off the fat and boil the sauce over medium-high heat for 8 min, until it coats the back of a spoon and a finger drawn through it leaves a clean line. Meanwhile, fry the bread triangles in the remaining butter in a small pan over medium-low heat for 4 min, turning, until golden. Season the sauce, return the meat, onions and mushrooms and warm through. Dip one tip of each crouton in sauce, then in parsley, and set on top.

   Add in this stepWhite sandwich bread slices, crusts off, cut into triangles 1Butter 11 gSalt to tasteFlat-leaf parsley, chopped 1 tbsp

   medium-high heat→medium-low heat