Name: Holders Joue De Bœuf Braisée À La Bourguignonne, Purée De Pomme De Terre, Haricots Et Lardons Recipe
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg beef cheeks; 750 ml red wine; 500 ml beef stock; 2 cups carrots, chopped; 1 large onion, chopped; 4 cloves garlic, minced; 2 tsp thyme, fresh; 2 leaves bay leaves; 2 tbs olive oil; to taste salt; to taste black pepper; 1 kg potatoes, peeled and cubed; 100 g butter; 200 ml milk; to taste salt; 300 g green beans, trimmed; 150 g lardons or bacon, diced; 1 tbs olive oil; to taste salt

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Indulge in our sumptuous Joue de bœuf braisée à la bourguignonne, where tender beef cheeks are slow-cooked in a rich red wine sauce, infused with aromatic herbs and vegetables. Served alongside a velvety potato purée, fresh green beans, and crispy lardons, this classic French dish promises a comforting and flavorful experience that warms the soul.

In a large pot, heat olive oil over medium-high heat. Season beef cheeks with salt and black pepper, then sear them on all sides until browned. Remove from pot and set aside.

Sear the beef cheeks

In the same pot, add onions, carrots, and garlic. Sauté for about 5 minutes until softened.

Sauté vegetables

Pour in red wine to deglaze the pot, scraping up any browned bits. Return beef cheeks to the pot, add beef stock, thyme, and bay leaves. Bring to a boil, then cover and reduce heat to low. Simmer for 3-4 hours until tender.

Deglaze and braise

In a large pot of salted water, boil potatoes until tender, about 20 minutes. Drain well.

Cook the potatoes

Return potatoes to pot, add butter and milk. Mash until smooth and creamy, then season with salt to taste.

Mash and mix

In a skillet, heat olive oil over medium heat. Add lardons and cook until crispy. Remove and set aside.

Cook the lardons

In the same skillet, add green beans and sauté for about 5-7 minutes until tender. Season with salt.

Sauté the beans

Toss the cooked lardons with the sautéed green beans before serving.

Combine

Serve the braised beef cheeks alongside a generous scoop of potato purée and the green beans with lardons.

Plate the dish

beef cheeks

red wine

beef stock

carrots, chopped

onion, chopped

garlic, minced

thyme, fresh

bay leaves

olive oil

salt

black pepper

potatoes, peeled and cubed

butter

milk

green beans, trimmed

lardons or bacon, diced

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Joue de bœuf braisée is a traditional French dish made from braised beef shank, known for its rich flavor and tenderness. This version emphasizes the deep flavors achieved through slow cooking with vegetables, red wine, and herbs, creating a hearty and comforting meal. Here's how to prepare it at home.

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Make Joue De Bœuf Braisée À La Bourguignonne, Purée De Pomme De Terre, Haricots Et Lardons Recipe in just 5h . Indulge in our sumptuous Joue de bœuf braisée à la bourguignonne, where tender beef cheeks are slow-cooked in a rich red wine sauce, infused with aromatic herbs and vegetables. Served alongside a velvety potato purée, fresh green beans, and crispy lardons, this classic French dish promises a comforting and flavorful experience that warms the soul.

Joue De Bœuf Braisée À La Bourguignonne, Purée De Pomme De Terre, Haricots Et Lardons Recipe

Ingredients

Beef Cheeks

Potato Purée

Beans and Lardons

Method

Beef Cheeks Preparation

Sear the beef cheeks

Sauté vegetables

Deglaze and braise

Potato Purée Preparation

Cook the potatoes

Mash and mix

Beans and Lardons Preparation

Cook the lardons

Sauté the beans

Combine

Serving

Plate the dish

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