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OX CHEEK RAGOUT

Cut the ox cheek into pieces and brown in a casserole with the lard. Add the boiling wine, the bouquet garni, the shallot, season with salt and pepper. Bring to a boil, then lower the heat to a simmer. Cover and stew for 3 hours. Meanwhile, dice the bacon, blanch in boiling water for 3 minutes, then drain and wipe dry. Fry the bacon in a pan, without any cooking fat, browning gently. Drain and set aside. Using the fat given out by the bacon, gently brown the whole baby onions, then set aside. Cut the earthy stem of the mushrooms, wash under cold water, wipe dry and quarter. Cook in a frying pan, with 1 1/2 oz of butter, ridding them of their water. Set aside when starting to brown. About 30 minutes before the meat is done, add the bacon, the mushrooms and the onions to the stew. Using a fork, blend 1 oz of butter and 2 1/2 tablespoons of flour, on a plate and add this binding to the stew, stirring constantly, about 5 minutes before serving. The sauce will become veloutˇe.
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2 3/4 lb ox cheek
2/3 lb smoked bacon
2/3 lb mushrooms
20 baby onions
1 bottle good red wine
1 shallot
2 tbsp lard
1/3 cup butter
2 1/2 tbsp flour
1 bouquet garni
salt, pepper
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15
mn
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210
mn
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If the sauce seems too liquid, blend some butter and flour together, keeping the right proportions: same weight of butter and flour.
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Center
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Meat
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Saint-Amour
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