Joue de Bœuf au Cidre

Discover the art of slow-cooking with this exquisite French-inspired dish, "Joue de Bœuf au Cidre." This comforting stew is perfect for colder days, as it features tender beef cheeks simmered to perfection in a rich cider-based broth. The combination of deep flavors and tender meat makes for a truly memorable culinary experience.

Ingredients

🥩 600g beef cheek
🧅 2 onions roughly sliced
🥕 2 carrots sliced into rounds
🥓 100g bacon lardons
🍄 Dehydrated mushrooms quantity
🫒 1 tablespoon oil
🧈 40g butter
🌾 1 tablespoon flour
🍎 50 cl dry cider
💧 Water a little for deglazing and adjusting consistency
🧂 Salt precise quantity
🌶️ Pepper precise quantity
🍲 1 beef bouillon cube or veal stock cube
🧄 2 garlic cloves minced or crushed
🌿 Herbs de Provence quantity

Instructions

1- Prepare the Base:

• In a large sauté pan or Dutch oven, heat 1 tablespoon of oil and 40g of butter over medium heat.
• The oil will help prevent the butter from burning.

2- Sauté Onions:

• Add the 2 roughly sliced onions to the hot pan.
• Caramelize them for a few minutes until they become softened and golden.

3- Sear Beef Cheek:

• Place the 600g beef cheek into the pan and sear it on both sides until nicely browned.
• Once browned, remove the beef cheek and set it aside.

4- Deglaze and Add Carrots:

• Deglaze the pan with a little water, scraping the bottom with a wooden spoon to release any caramelized bits.
• Add the sliced carrots and stir.

5- Thicken with Flour:

• Sprinkle 1 tablespoon of flour over the onions and carrots.
• Stir thoroughly for a few minutes to cook the flour and create a roux, which will thicken the sauce.

6- Add Cider:

• Reduce the heat and pour in 50 cl of dry cider, continuously stirring to ensure no ingredients stick.

7- Incorporate Remaining Ingredients:

• Add the beef bouillon cube, minced garlic, dehydrated mushrooms, bacon lardons, Herbs de Provence, pepper, and salt to the pan.
• Stir to combine.

8- Return Beef and Slow Cook:

• Return the seared beef cheek to the pan, submerging it mostly in the sauce.

9- Bake:

• Preheat your oven to 150°C (300°F).
• Cover the pan and transfer to the oven.
• Cook for approximately 3 hours and 30 minutes.

Prep Time: 20-30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4-5 hours
Servings: Not specified
Equipment: Sauté Pan or Dutch Oven, Wooden Spoon or Spatula, Oven, Cutting Board and Knife, Small Bowls or Ramekins

Cooking Tips

• Preventing Butter Burn: Adding oil to butter raises the smoke point, preventing it from burning.
• Deglazing: This technique adds depth by incorporating flavorful browned bits into the sauce.
• Cooking Flour: Ensure thorough cooking of flour with vegetables to avoid a raw taste.
• Tender Meat: Properly cooked beef cheek should pull apart easily with a fork.

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Joue de Bœuf au Cidre