Bourguignon de joue de bœuf

Name: Bourguignon de joue de bœuf
Total time: 210 min
Yield: Serves 6
Cuisine: Burgundy
Ingredients: 1.2 kg (2⅔ lb) beef cheeks, in 5 cm (2 in) cubes; 750 ml (3 cups) red Burgundy wine; 200 g (7 oz) smoked lardons; 300 g (11 oz) pearl onions; 300 g (11 oz) button mushrooms; 3 carrots; 1 yellow onion; 4 garlic cloves; 2 tbsp flour; 500 ml (2 cups) beef stock; 1 bouquet garni (thyme, bay leaf, parsley); 3 tbsp olive oil; 30 g (1 oz) unsalted butter; 1 tsp fine salt; 1 tsp freshly ground pepper

Beef cheek bourguignon

⏱ 210 minServes 6Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)beef cheeks, in 5 cm / 2 in cubes
750 ml (3 cups)red Burgundy wine
200 g (7 oz)smoked lardons
300 g (11 oz)pearl onions
300 g (11 oz)button mushrooms
3carrots
1yellow onion
4 clovesgarlic
2 tbspflour
500 ml (2 cups)beef stock
1bouquet garnithyme, bay leaf, parsley
3 tbspolive oil
30 g (1 oz)unsalted butter
1 tspfine salt
1 tspfreshly ground pepper

1.2 kg (2.6 lb) beef cheeks, in 5 cm / 2 in cubes
750 ml (3 cups) red Burgundy wine
200 g (7 oz) smoked lardons
300 g (11 oz) pearl onions
300 g (11 oz) button mushrooms
3 carrots
1 yellow onion
4 cloves garlic
2 tbsp flour
500 ml (2 cups) beef stock
1 bouquet garni thyme, bay leaf, parsley
3 tbsp olive oil
30 g (1 oz) unsalted butter
1 tsp fine salt
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven

1 skillet (28 cm / 11 in)

1 bowl for the marinade

1 wooden spoon

1 fine sieve or strainer

03 — Method

The day before, marinate the beef cheeks in a large bowl with the Burgundy red wine, sliced onion, carrot rounds, bouquet garni and crushed garlic. Cover and refrigerate at least 12 hours.
The next day, lift the meat out of the marinade and pat it very dry so it browns well. Strain the marinade, keeping the liquid and vegetables separately.
Season the beef generously and toss with the flour to coat. The flour will thicken the sauce during the long simmer.
Heat 2 tbsp olive oil in the large Dutch oven over high heat. Brown the beef in batches for 8 minutes, until deeply browned on all sides.
Set the meat aside. In the same pot, cook the lardons and the drained marinade vegetables for 8 minutes over medium heat until golden. Return the meat and deglaze with the marinade liquid.
Pour in hot beef stock to cover. Add the bouquet garni and bring to a simmer. Cover and bake at 150°C (300°F) for 3 hours, or simmer on the stovetop over very low heat without boiling.
Meanwhile, peel the pearl onions and glaze them in a skillet with 30 g (2 tbsp) butter, 1 tbsp sugar and a little water for 15 minutes until amber. Sauté the mushrooms separately.
30 minutes before the end, add the glazed onions and sautéed mushrooms. It's ready when the beef falls apart with a fork. Adjust the seasoning and serve with steamed potatoes.