FRIJE

Instructions

• 1.   3.3 lbs of beef cheeks, cut into 1.5 to 2-inch pieces
  7 oz of bacon lardons
  

  
  
  1. 3 oz of sliced button mushrooms (canned)
  
  
  
  2. 5 to 13.5 fl oz of red wine (Corbières, Côtes du Rhône)
  
  

  
  2 onions
  

  
  
  1. 5 to 13.5 fl oz of broth (I used a vegetable bouillon cube)
  
  

  
  a few bay leaves, a little thyme, in short, a bouquet garni
  2 orange zest shavings, no more
  olive oil
• 2.   Finely chop the onions and cook them with a little olive oil in a large casserole dish, along with the bacon lardons. Set aside.
  Next, brown the pieces of beef cheeks in 2 tablespoons of olive oil. Then pour in the water and the bouillon cube.
  Add the bacon lardons and onions. Then add the red wine, bouquet garni, salt, and pepper.
  Cover and simmer for 1.5 to 2 hours, checking occasionally to make sure it doesn't stick. Add a little water if necessary, but not too much.
  Rinse the mushrooms, put half of them in a blender with a little cooking broth and blend until smooth.
  Add this puree to the casserole dish along with the other half of the mushrooms and the 2 shavings of orange zest.
  Continue cooking for another 30 minutes, remove the bouquet garni, adjust the seasoning, and serve in a nice deep dish or on a plate.
  
  For the pearl barley, I cooked it as indicated on the package and then sautéed it with some caramelized onions.