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
Joues De Boeuf En Daube (french Beef Cheeks)Real Living
2H 15M
2H 30M


Joues de boeuf en daube (french beef cheeks)


Joues de boeuf en daube (french beef cheeks)

1.Preheat oven to 170°C (150°C fan-forced). Heat half each of olive oil and butter in ovenproof saucepan over medium-high heat.
2.Cook 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.
3.Season 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.
4.Add 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.
5.Cover with lid and bake in oven, stirring occasionally, for 2 hours; until beef is meltingly tender.
6.Remove from oven and stir through cannellini beans. Season with salt and pepper, to taste.
7.Scatter over chopped parsley and enjoy with crusty bread.

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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