realliving - hidden
Joues de boeuf en daube (French beef cheeks)
Recipe & food styling Ali Irvine. Photography Katie Quinn Davies. Props styling Erin Michael.
Save to 'My Recipes'
Create shopping list
Email to a friend
Chocolate drizzled honeycomb
Pasta della casa
Pancetta, ricotta, cherry tomato and chive cannelloni
Maple bacon chicken with potato, parsnip and apple
Chicken, leek, broccolini, lentil and spinach soup
More than 2 hours
four or less
Real Living magazine recipe for joues de boeuf en daube (French beef cheeks).
1 tbsp olive oil
1 large brown onion, sliced
1 bunch baby carrots, trimmed & peeled
2 celery stalks, sliced
4 garlic cloves, minced
4 large thyme sprigs
2 bay leaves
2 strips orange rind
2½ tbsp plain flour
Sea salt & cracked black pepper
2 large (650g total) beef cheeks, silverskin removed & halved
1 cup red wine (such as merlot)
¼ cup freshly squeezed orange juice
2 cups beef stock
2 x 400g tins cannellini beans, rinsed & drained
Handful parsley leaves, roughly chopped
Crusty bread, to serve
Large ovenproof saucepan with lid
2 medium bowls
Preheat oven to 170°C (150°C fan). Heat half each of olive oil and butter in saucepan over medium-high heat.
Cook onion, carrots and celery in saucepan for 7 mins. Add garlic, thyme, bay leaves and rind. Cook for a further 2 mins. Spoon into bowl and set aside.
Season flour with salt and pepper. Generously dust beef cheeks with seasoned flour.
Heat remaining butter and oil in same pan. Cook one side of beef cheeks for 2 mins, until golden.
Turn beef and add remaining flour. Cook for a further 2 mins, then transfer to bowl with vegetables.
Add wine and juice to saucepan, and using wooden spoon stir and scrape brown bits from base of pan (called "deglazing"). Boil for 2 mins, until reduced slightly. Add stock, vegies and meat. Stir to combine.
Cover with lid and bake in oven, stirring occasionally, for 2½ hrs, until beef is meltingly tender.
Remove from oven and stir through cannellini beans. Season with salt and pepper, to taste.
Scatter over chopped parsley and enjoy with crusty bread.
You can make this stew to step 5 and keep it refrigerated for up to three days. Reheat it over medium heat, and add the cannellini beans and parsley before serving. For a quicker-cooking stew, or if you can't find beef cheeks, use chuck steak instead. It's a cheaper cut and more readily available in supermarkets. Cut it into cubes and cook for about 1½ to 2 hrs in step 5.
Also in this section
BBQ prawn roll with green mango slaw
Grilled pumpkin, quinoa & cress salad
Lemon, pepper, snow pea & almond salad
Pepita & kale stuffed turkey breast
Real Living on Facebook
Want a daily dose of Real Living? Join us on Facebook!
find out more
Paint your own room
Need help choosing a paint colour for your room? Visit our handy tool!
Find out more
Living & Dining
Tips & Tricks
Products & Advice
Real Living Blogs
About the show
Living & Dining
Shop new season styles
Study an online course
Search for jobs
Back to top
Wide World of Sports
Latest celebrity news
The Big Bang Theory
2 Broke Girls
Advertise with us
© 1997 - 2015 ninemsn Pty Ltd - All rights reserved