Boeuf bourguignon

This is an iconic French dish, and if you want to make it as the French do, you will probably use Charolais beef and a full-bodied Burgundy red wine. You don’t need to use prime cuts of beef – the braising cuts, such as brisket, silverside, blade, cheek or even shank are more economical and give the dish much more flavour. In France, the process of cooking Boeuf Bourguignon often begins two days before serving, to soften up the meat and conserve the aromas – but a three-hour marinade will d