Stéphane Reynaud

Bourguignon de Joues de Bœuf

Beef Cheeks Bourguignon

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Beef cheeks 4
  • Bulb spring onions 8
  • Carrots 2
  • Juniper berries

Method

  1. The day before, trim the beef cheeks of fat and cut each one into three pieces. Allow them to marinate in the red wine, crushed juniper berries, cognac and bay leaves.
  2. Peel the carrots and bulb spring onions, sauté them in the oil with the drained meat (reserving the marinade) and brown the meat and vegetables. Add the flour and cook for 5 minutes, stirring reg