Bavette is one of those cuts that many people seem to find baffling when they see it on the butcher’s counter. A bit like onglet there’s an uncertainty of how to cook it, slow or fast? Babette is the perfect cheap cut for a summer barbecue, over really hot coals give it a short time and serve it well charred and rare in the middle. However in the colder weather low and slow is the perfect way for me. It’s such a flavoursome meaty cut that there’s no need to dress it up to much, here I just give it a good browning in a bit of oil and butter, and then pair it with red wine, baby shallots and a sprig of thyme.
Bavette with red wine and shallots (serves 4)
800g bavette in one piece
1 tbsp olive oil
10-12 baby shallots
250ml full bodied red wine
1 large sprig thyme
- Set the oven to 150ºC. Season the bavette and then, in a shallow ovenproof pan with a lid, brown in the butter and oil over a high heat on both sides for a couple of minutes. Remove from the pan and set aside;
- Reduce the heat to medium and add the shallots and thyme to the pan and cook for a couple of minutes, moving around regularly to ensure they don’t burn;
- Add the meat back to the pan, surrounded by the shallots, and pour over the red wine, heat until it bubbles and then cover. Place in the oven for 2.5-3 hours, checking after 1.5 hours to make sure the pan isn’t drying out, if it is add another splash of wine. Turn the meat over and cook for the remaining time;
- Remove from the pan and rest for a few minutes then carve, and serve alongside the braised shallots.