Braised beef cheeks recipe
- Cuisine: French
- Prep Time: 45 min(s)
- Cook Time: 4 hr(s)
- Serves 4
We are talking with Catherine Chauchat, who owns French restaurant Boire, in Collingwood, north of Melbourne. She tells us about the braised beef cheeks, which is one of her specialities.
Braised beef cheeks are a traditional French dish. It is the cheek part of a cow's head. It is often served in Paris bistros. In the past, it was a popular meal mainly eaten by disadvantaged people. As beef cheeks are very tough before being cooked, they are less expensive.
Ingredients4 beef cheeks
2 cloves garlic, minced
4 medium-large carrots, chopped
4 stalks celery, chopped
1 bay leaf
Salt and pepper
1 small onion, chopped
PreparationRoast the beef cheeks in the oven for 15 minutes.
Place half of the garlic, 2 carrots, 2 celery sticks, and the bay leaf into a large pot. Add enough water to cover well, and begin simmering.
Add the roasted beef cheeks and more water to cover. Bring to a slow boil, and cook for 1 hour. Check occasionally and add water as necessary to keep the liquid from boiling away.
Remove the beef cheeks and bay leaf from the pot. The remaining liquid is your stock.
Season the beef cheeks with salt and pepper.
Saute the onion and the remaining garlic, carrots and celery in olive oil, with some rosemary and thyme, until the onion turns translucent.
Add the sauteed ingredients to the stock pot. Stir thoroughly, and then add in the beef cheeks.
Braise for at least 1 hour. Test with a fork to see if the beef is tender. If not, continue braising until ready.
Don't forget, it's very important that the beef cheeks are tender before serving.
Serve the beef cheeks and stock together. You can adapt the vegetables according to the season.
If you enjoyed this Braised beef cheeks recipe then browse more French recipes, meat recipes, french radio recipes, slow cooking recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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