Les joues de boeuf aux cèpes

Name: Les joues de boeuf aux cèpes (Beef cheeks with mushrooms)
Yield: Serves 4
Cuisine: British
Ingredients: 2 tbsp butter and oil; 50 ml Armagnac; 800 g beef cheeks, trimmed of excess fat; 300 g white haricot beans (Tarbais for preference, either fresh or soaked overnight if dried); salt and pepper; 250 g fresh cèpes (100 g if dried) cut into bite-size pieces; ½ bottle good red wine; 4 cloves garlic; 4 slices orange

Beef cheeks with mushrooms

Preparation info

Serves
4

Difficulty
Complex

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

Beef cheeks have become fashionable, even though they can be tough. However, if you can manage to find them from younger beasts they can be delicious. Long slow cooking at minimal temperatures is the secret.

Ingredients

300 g white haricot beans (Tarbais for preference, either fresh or soaked overnight if dried)
800 g beef cheeks, trimmed of excess fat

Europe
United Kingdom
France
Aveyron
Cantal
Lozère
Stew
Gluten-free
South-West France
Mediterranean

Method

Boil the haricots for 45 minutes and drain all but 4 tbsp of the cooking water. Do not salt them.

Find a pan with a lid into which the cheeks will fit as snugly as possible, all in one piece or two if necessary. Do not cut into smaller pieces.

Heat the butter and oil in a pan, add th