Joues de boeuf en daube (French beef cheeks)
Beef cheeks are cooked for two hours until tender in a rich red wine stew for a delicious wintery dish
- 15 mins preparation
- 2 hrs 15 mins cooking
- Serves 4
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Ingredients
Joues de boeuf en daube (french beef cheeks)
- 1 tablespoon olive oil
- 20 gram butter
- 1 large brown onion, sliced
- 1 bunch baby carrots, trimmed and peeled
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 4 large thyme springs
- 2 bay leaves
- 2 strips orange rind
- 2 1/2 tablespoon plain flour
- sea salt and cracked black pepper
- 2 large (650 g total) beef cheeks, silverskin removed, halved
- 1 cup red wine (such as merlot)
- 1/4杯鲜榨橙汁
- 2 cup beef stock
- 2 400g tins cannellini beans, rinsed and drained
- handful parsley leaves, roughly chopped
- crusty bread, to serve
Method
Joues de boeuf en daube (french beef cheeks)
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1Preheat oven to 170°C (150°C fan-forced). Heat half each of olive oil and butter in ovenproof saucepan over medium-high heat.
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2Cook onion, carrot and celery in saucepan for 7 minutes. Add garlic, thyme, bay leaves and rind. Cook for a further 2 minutes. Spoon into bowl and set aside.
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3Season flour with salt and pepper. Generously dust beef cheeks with seasoned flour. Heat remaining butter and oil in same pan. Cook one side of beef cheeks for 2 minutes, until golden. Turn beef and cook for a further 2 minutes, then transfer to bowl with vegetables.
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4Add wine and juice to saucepan; using wooden spoon, stir and scrape brown bits from base of pan (this is called "deglazing"). Boil for 2 minutes, until reduced slightly. Add stock, vegetables and meat. Stir to combine.
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5Cover with lid and bake in oven, stirring occasionally, for 2 hours; until beef is meltingly tender.
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6Remove from oven and stir through cannellini beans. Season with salt and pepper, to taste.
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7Scatter over chopped parsley and enjoy with crusty bread.
Notes
You can make this stew to step 5 and keep it refrigerated for up to 3 days. Reheat it over medium heat, and add the cannellini beans and parsley before serving. For a quicker-cooking stew, or if you can't find beef cheeks, use chuck steak instead. It's a cheaper cut and more readily available in supermarkets. Cut it into cubes and cook for about 1-2 hours at step 5.
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