joue de boeuf au cidre -

joue de boeuf au cidre

This comforting dish is perfect for family or friend gatherings. The tender meat slow-cooked in cider broth creates a delicious and generous recipe.

Imprimer la recette Recette d'épingle

Temps de préparation 30

Temps de cuisson 3

Slow Cooking Time 3

Durée totale 3 30

Cuisine French

Calories 480 kcal

Équipement

Dutch Oven

Ingrédients

1 kg Beef Cheeks preferably butcher quality
2 pieces Onions sliced
2 pieces Carrots sliced
2 sticks Celery Sticks cut into pieces
1 liter Cider preferably dry
2 pieces Garlic Cloves minced
1 bundle Herb Bouquet thyme, bay leaf
2 tablespoons Flour for thickening the sauce
1 tablespoon Olive Oil for cooking
to taste Salt
to taste Pepper

Instructions

Peel and slice the onions, carrots, and celery. Set aside.
In a large Dutch oven, heat the olive oil over medium heat. Brown the beef cheeks on all sides. Remove and set aside.
In the same pot, sauté the onions, carrots, and celery for a few minutes until softened. Add the garlic and cook for another minute.
Pour in the cider to deglaze the pot, scraping up any browned bits from the bottom.
Sprinkle flour over the vegetables and stir to combine. Add the herb bouquet, salt, and pepper. Return the beef cheeks to the pot.
Cover and simmer on low heat for 2 to 3 hours until the beef is tender and the sauce has thickened.

Notes

You can customize this dish by adding root vegetables like parsnips or turnips. For a touch of sweetness, try adding a spoonful of honey at the end of cooking.