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Le Chaudron recipe
Joue de bœuf confite au vin rouge (Cookéo)
Beef cheeks braised in red wine (Cookeo)
⏱ 65 minServes 6Hard500 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)trimmed beef cheeks
600 ml (2½ cups)full-bodied red wine
150 g (5 oz)smoked lardons
3carrots
2onions
2 clovesgarlic
1 tbspflour
1bouquet garni
- 1.2 kg (2.6 lb) trimmed beef cheeks
- 600 ml (2½ cups) full-bodied red wine
- 150 g (5 oz) smoked lardons
- 3 carrots
- 2 onions
- 2 cloves garlic
- 1 tbsp flour
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 10 minutes and sear the beef cheeks on all sides with the lardons, then set the meat aside.
- Still on BROWN mode, sweat the sliced onions, carrots and garlic, then sprinkle with the flour and stir for 1 min.
- Return the cheeks to the pot, pour in the red wine to just cover the meat and add the bouquet garni.
- Close the lid and run PRESSURE COOK mode for 45 minutes.
- Carefully release the pressure, open the lid and check the cheeks are very tender with the tip of a knife.
- Run SIMMER mode for 15 minutes, lid off, to reduce the sauce until it coats a spoon, then serve the cheeks hot.
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