Conventional Oven

1. Preparation: Start by preheating your oven to 150°C. Cut the braising steak into evenly sized chunks. Season the beef with salt and pepper, then lightly dust with flour.
2. Brown the Beef: Heat 1 tablespoon of olive oil in a large ovenproof casserole dish or a heavy-bottomed pot. Add the beef in batches and brown on all sides. Remove the beef and set aside.
3. Cook the Bacon and Vegetables: In the same pot, add the bacon and cook until it starts to crisp. Add the diced onion and sliced carrots. Cook until the onions are soft and golden. Add the minced garlic and cook for another minute.
4. Deglaze and Combine: Add the browned beef back to the pot. Pour in the red wine and beef stock, ensuring the beef is covered. Add the bay leaves and thyme. Bring to a simmer.
5. Braise in the Oven: Cover the pot with a lid and place in the preheated oven. Braise for about 2 hours, or until the beef is tender.
6. Cook the Mushrooms and Shallots: While the beef is braising, heat the remaining tablespoon of olive oil in a pan. Add the mushrooms and pearl onions. Sauté until the mushrooms are golden and the onions are tender. Set aside.
7. Combine and Finish: Once the beef is tender, remove the pot from the oven. Add the sautéed mushrooms and pearl onions to the pot. If the sauce is too thin, you can simmer it on the stove for a few minutes to reduce and thicken.
8. Garnish and Serve: Check the seasoning, adding more salt and pepper if necessary. Garnish with chopped fresh parsley. Serve the Beef Bourguignon with mashed potatoes, noodles, or crusty bread.

Ninja Foodi Technique

1. Preparation: Season the beef with salt and pepper, and dust with flour.
2. Sear the Meat: Set your Ninja Foodi to 'Sauté' and heat 2 tablespoons of olive oil. Sear the ox cheek pieces in batches until browned on all sides. Remove and set aside.
3. Cook Bacon and Vegetables: In the same pot, cook the bacon until it starts to crisp. Add the onion and carrots, cooking until the onions are soft. Add the garlic and cook for another minute.
4. Deglaze and Combine: Return the ox cheek to the pot. Add the red wine, beef stock, bay leaves, and thyme.
5. Cooking Method Choice:
   • For Slow Cooking: If you prefer to slow cook, set your Ninja Foodi to the 'Slow Cook' setting. Cook on low for 6-8 hours or on high for 3-4 hours, or until the meat is tender.
   • For Pressure Cooking: To save time, you can use the pressure cook function. Secure the pressure lid, set the valve to 'Seal', and cook on high pressure for 45-60 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Cook Mushrooms and Pearl Onions: While the ox cheek is cooking, sauté the mushrooms and pearl onions in a pan with the remaining tablespoon of olive oil until golden and tender. Add them to the pot once the meat is cooked.
7. Thicken and Serve: If the sauce needs thickening, set the Ninja Foodi to 'Sauté' and simmer until it reaches your desired consistency. Adjust seasoning with salt and pepper. Garnish with fresh parsley.
8. Serve: Serve with your choice of mashed potatoes, noodles, or crusty bread.

Using the Ninja Foodi for this recipe offers the convenience of cooking everything in one pot with less time and effort, while still achieving a richly flavoured, tender Beef Bourguignon. Enjoy your meal!