Traditional beef bourguignon is made with cubed braising steak. I use a whole brisket sometimes – it looks really good when sliced and makes a wonderful dinner party dish. It’s best prepared a day in advance so that the flavours develop overnight. Serves 6.
It’s funny how some perfectly reasonable adults, mostly men, refuse to eat meat on the bone… Well, I’m not that person, I like a good, slow cooked rib smothered in sticky sauce. A kilo of ribs will feed two very hungry people. I normally get mine from the Ginger Pig in Borough Market.