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Joue de Bœuf Mijotée au Cidre

A comforting and flavorful beef cheek stew simmered in cider. This surprisingly simple recipe is perfect for impressing friends and family.
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Cook Time 3 hours
Total Time 3 hours
Course: Dinner, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg beef cheek
  • 500 ml brut cider
  • 3 carrots
  • 2 onions
  • 2 garlic cloves
  • 1 fresh thyme sprig
  • 2 bay leaves
  • 500 ml beef broth
  • 2 tbsp olive oil
  • 1 tbsp flour
  • salt and freshly ground pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Dutch oven or large, heavy-bottomed pot

Method
 

  1. Cut beef cheek into 5cm pieces. In a Dutch oven, brown beef in olive oil over medium heat. Remove and set aside.
  2. Add sliced carrots, finely chopped onions, and minced garlic to the pot. Cook until softened, about 5 minutes.
  3. Sprinkle flour over vegetables, stir, and return beef to the pot. Add cider, broth, thyme, bay leaves, salt, and pepper. Bring to a boil.
  4. Cover and simmer over very low heat for 3 hours, or until beef is very tender. Check liquid levels and add water if needed.
  5. Remove bay leaves and thyme. Adjust seasoning. Serve hot with vegetables and sauce, garnished with parsley.

Notes

Add other vegetables like mushrooms, potatoes, or celery. Substitute red wine for cider. For spice, add Espelette pepper or ginger.