Name: Bistro St-Malos Joue De Bœuf Sauce Robert Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg beef cheeks; 1 unit onion, chopped; 1 unit carrot, chopped; 4 unit garlic cloves, minced; 250 ml red wine; 500 ml beef stock; 1 unit bay leaf; 1 tsp thyme, dried; to taste salt; to taste black pepper; 800 g potatoes, peeled and cubed; 100 g butter; 100 ml milk; to taste salt; 300 g mixed vegetables (carrots, zucchini, bell peppers), diced; 2 tbs duck fat; to taste salt; to taste black pepper

Rogue Valley, Oregon 2022 (Syrah, Grenache, Cinsault, Mourvedre, Carignan)

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Purée façon patate au four et légumes rissolés au gras de canard.

In a large pot, heat a little oil and sear the beef cheeks on all sides until browned. Remove and set aside.

Sear the Beef Cheeks

In the same pot, add chopped onion, carrot, and minced garlic. Sauté until softened.

Sauté the Vegetables

Pour in red wine and let it reduce by half. Add beef stock, bay leaf, thyme, and return beef cheeks to the pot. Season with salt and pepper.

Deglaze and Simmer

Cover and simmer on low heat for about 2 hours, or until the beef is fork-tender.

Cook the Beef

In a large pot of salted water, boil the cubed potatoes until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return to the pot. Add butter and milk, and mash until smooth. Season with salt to taste.

Mash the Potatoes

In a skillet, heat duck fat over medium heat. Add the mixed diced vegetables and sauté until golden and tender, about 10 minutes. Season with salt and pepper.

Serve the beef cheeks on a bed of potato purée, topped with sauce Robert, alongside the sautéed vegetables.

Plate the Dish

beef cheeks

onion, chopped

carrot, chopped

garlic cloves, minced

red wine

beef stock

bay leaf

thyme, dried

salt

black pepper

potatoes, peeled and cubed

butter

milk

mixed vegetables (carrots, zucchini, bell peppers), diced

duck fat

Joue de bœuf sauce robert

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Make Joue De Bœuf Sauce Robert Recipe in just 2h 30m. Purée façon patate au four et légumes rissolés au gras de canard.

Joue De Bœuf Sauce Robert Recipe

Ingredients

Beef Cheeks

Potato Purée

Sautéed Vegetables

Method

Beef Cheeks Preparation

Sear the Beef Cheeks

Sauté the Vegetables

Deglaze and Simmer

Cook the Beef

Potato Purée Preparation

Boil the Potatoes

Mash the Potatoes

Vegetable Sauté Preparation

Sauté the Vegetables

Assembly

Plate the Dish

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