Joue de Boeuf à la Bourguignonne

Name: Joue de Boeuf à la Bourguignonne
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 lbs beef cheeks; 2 cups Burgundy wine (or other full-bodied red); 2 cups beef stock; 1 cup pearl onions (frozen); 1 lb cremini mushrooms, halved; 3 tbsp olive oil; 1 yellow onion, diced; 2 medium carrots, chunked; 2 stalks celery, chunked; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 bay leaves; 4 fresh thyme sprigs; 1.5 tsp kosher salt; 1/2 tsp black pepper

Tender braised beef cheeks in a rich Burgundy wine reduction with pearl onions and mushrooms. This trending restaurant favorite is deeply savory and utterly luxurious.

200 minMediumServes 4445 cal/serving

FrenchDinnerOven and StovetopStandard

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Ingredients

3 lbs beef cheeks
2 cups Burgundy wine (or other full-bodied red)
2 cups beef stock
1 cup pearl onions (frozen)
1 lb cremini mushrooms, halved
3 tbsp olive oil
1 yellow onion, diced
2 medium carrots, chunked
2 stalks celery, chunked
4 garlic cloves, minced
2 tbsp tomato paste
2 bay leaves
4 fresh thyme sprigs
1.5 tsp kosher salt
1/2 tsp black pepper

Instructions

1

Preheat oven to 325°F. Season 3 lbs beef cheeks with 1.5 tsp kosher salt and 1/2 tsp black pepper.
2

Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef cheeks on both sides, about 4 minutes per side. Remove and set aside.
3

Add 1 diced yellow onion, 2 medium chunked carrots, 2 stalks chunked celery, and 4 minced garlic cloves. Sauté for 3-4 minutes until softened.
4

Stir in 2 tbsp tomato paste and cook for 1 minute. Deglaze with 2 cups Burgundy wine (or other full-bodied red), scraping up all browned bits. Simmer for 2-3 minutes.
5

Return beef cheeks to the pot. Add 2 cups beef stock, 2 bay leaves, and 4 fresh thyme sprigs. Bring to a simmer.
6

Cover and transfer to the oven. Braise for 2.5 to 3 hours until beef cheeks is very tender and fork-tender.
7

Strain the braising liquid into a saucepan, reserving the meat. Skim fat from the surface. Simmer on the stovetop to reduce by half, about 20-30 minutes.
8

Return beef cheeks to the pot. Add 1 cup pearl onions (frozen) and 1 lb halved cremini mushrooms. Simmer for 15 minutes more.
9

Adjust seasoning and serve with mashed potatoes or egg noodles.

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Questions

What is Joue de Boeuf à la Bourguignonne?

Tender braised beef cheeks in a rich Burgundy wine reduction with pearl onions and mushrooms. This trending restaurant favorite is deeply savory and utterly luxurious. This reference files it under French dinner: made in the oven and on the stovetop, rated medium and about 200 minutes start to finish.

How long does Joue de Boeuf à la Bourguignonne take?

As written, 200 minutes: 20 of prep and 180 of cooking. The longest single stretch is step 6 (3 hours): "Braise for 2.5 to 3 hours until beef cheeks is very tender and fork-tender."

What oven temperature does Joue de Boeuf à la Bourguignonne need?

For Joue de Boeuf à la Bourguignonne, the oven is set to 325 F (about 165 C) in step 1.

What does deglazing do in Joue de Boeuf à la Bourguignonne?

Step 4 reads: "Deglaze with 2 cups Burgundy wine (or other full-bodied red), scraping up all browned bits." The browned bits stuck to the pan are concentrated flavor. The liquid in step 4 dissolves them into the sauce; scrape the bottom as it bubbles.

How many calories are in Joue de Boeuf à la Bourguignonne?

One serving (the recipe makes 4) is about 445 calories, with 42 g protein, 6 g carbohydrate and 26 g fat, plus 1 g fiber and 920 mg sodium.

How do I store and reheat Joue de Boeuf à la Bourguignonne?

Refrigerate what is left of Joue de Boeuf à la Bourguignonne within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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