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Le Chaudron recipe
Joue de bœuf braisée vin rouge
Beef cheeks braised in red wine
⏱ 180 minServes 4Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)beef cheeks
500 ml (2 cups)full-bodied red wine
250 g (9 oz)button mushrooms
2onions, sliced
2 tbspflour
1bouquet garni
- 1 kg (2.2 lb) beef cheeks
- 500 ml (2 cups) full-bodied red wine
- 250 g (9 oz) button mushrooms
- 2 onions, sliced
- 2 tbsp flour
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the beef cheeks for 10 minutes on all sides.
- Set aside and cook the onions for 5 minutes.
- Sprinkle with flour, stir 1 minute, then deglaze with the wine.
- Return the beef with the bouquet garni, bring to a simmer and cover.
- Braise in the oven at 150°C (300°F) for 2½ hours until fork-tender.
- Add the mushrooms for the last 30 minutes, reduce the sauce and serve hot.
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