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

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.

Questions

How long does Joue de Boeuf à la Bourguignonne keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Joue de Boeuf à la Bourguignonne?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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