Beef Cheek Bourguinon from Book of Tripe by French Chef Stéphane Reynaud »

An easy and delicious intro to cooking 'offal'

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Stéphane Reynaud

Stéphane Reynaud

The Book of Tripe by Stéphane Reynaud


Beef cheeks are so hot right now. This Beef Cheek Bourguinon recipe from the Book of Tripe by French Chef Stéphane Reynaud ticks all the boxes and is a great intro into cooking this lesser-utilised cut – with red wine of course.

Serves: 6
Preparation time: 30 Minutes
Cooking time: 3 hours


  • 1 brown onion, peeled
  • 2 cloves
  • 1.2 kg (2 lb 10 oz) beef cheeks, trimmed of excess fat
  • 50 g (1 3/4 oz) butter, chopped
  • 2 tablespoons olive oil
  • 200 g (7 oz) speck (smoked pork belly), cut into large lardons
  • 2 tablespoons plain (all-purpose) flour
  • 6 carrots, thickly sliced on the diagonal
  • Finely grated zest of 1 orange
  • 2 1/2 tablespoons Armagnac brandy
  • 1 x 750 ml (26 fl oz) bottle of red wine (Côtes du Rhône style works well*)
  • 1 pinch of ground cinnamon,
  • bouquet garni
  • salt and pepper
  • 500 g (1 lb 2 oz) cooked, peeled and vacuum-packed chestnuts**
  • 1 square of dark chocolate

The Cheeks:

Stud the onion with the cloves. Cut the beef cheeks into cubes about 5 cm (2 inches) in size.


Melt the butter with the olive oil in a flameproof casserole dish over a medium–high heat. Brown the beef cheeks and speck for about 3–5 minutes, in batches. Return all the meat to the casserole dish then stir in the flour, carrot and orange zest.

Flambé with the Armagnac, then add the red wine, onion, cinnamon and the bouquet garni, and season. The meat should be covered with liquid so add some water if necessary. Bring to a simmer over a medium heat then reduce to low and simmer, covered, for 2–3 hours. Check how well the meat is cooked; it should be falling apart.***

When ready to serve, warm the chestnuts in the bourguignon and add the dark chocolate to sweeten the sauce. Remove the onion, then serve.

* Editor's notes: or substitute cool climate pinot noir
** You could also use canned chestnuts; in Australia or where these are very expensive, you could reduce the quantity
*** This could be cooked sous-vide or in a slow cooker


This recipe is from much-loved French Chef Stéphane Reynaud's Book of Tripe, an adventurous collection of ‘nose to tail’ recipes combining responsible meat-eating with delicious cuisine. Reproduced with permission from the publisher.

Book of Tripe and gizzards, kidneys, feet, brains and all the rest
by Stéphane Reynaud is published by Murdoch Books (Sydney, NSW. June 2014; hc 192 pp) and retails in Australia for RRP A$49.99.

Book of Tripe can be purchased online via here »

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September 15th, 2014
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