Easiest Way to Make Slow cooked beef cheek (joue de boeuf mijotée) in 14 Minutes for Beginners

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, slow cooked beef cheek (joue de boeuf mijotée). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Slow cooked beef cheek (joue de boeuf mijotée) is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Slow cooked beef cheek (joue de boeuf mijotée) is something which I have loved my whole life.

Great recipe for Slow cooked beef cheek (joue de boeuf mijotée). J'ai voulu refaire le "bouillon" que l'on nous servait au Kirghizistan, les pommes de terre en moins. While the beef cheeks are braising, cook the carrots.

To get started with this particular recipe, we must prepare a few components. You can have slow cooked beef cheek (joue de boeuf mijotée) using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Slow cooked beef cheek (joue de boeuf mijotée):

1. Take 200 grams beef cheek
2. Prepare 1 tomato
3. Make ready 150 grams carrots
4. Get 1 onion, chopped
5. Make ready aneth

Add beef and return to a boil. See recipes for Brad's smoked and slow cooked corned beef in stout too.. Beef cheeks, or "Joue de boeuf" in French, is just what it sounds like. It's the nice plump bit of the cow's face.

Instructions to make Slow cooked beef cheek (joue de boeuf mijotée):

1. Prepare the beef cheek. Remove the fat and all the unwanted part. Heat a skillet with a little bit of olive oil, then stir-fry your meat for 2-3min. We just want to give a nice colour to the meat. Don't overcook the meat or it will be too "dry".
2. Once the meat is ready, put it aside and place the chopped onions and the carrots for 5-10 min to colour them.
3. Now you can take all your ingredient and put them in a "marmite", cover with water and let it cooked for 2 hours on a low heat. Check the water every 20-30min and add more if needed. At the end you don't have to had water. Just let it reduce a little.
4. Serve in bowl and sprinkle some fresh aneth on top.
5. Bon appétit. Sorry for such a bad English, I'm French but i just wanted to share one of my favourite recipe ;)

Here in France we often find "Joue d'agneau", too, or lamb cheeks, which are much smaller and require less cooking. Joues de boeuf en daube (french beef cheeks). These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This is a traditionnal Kyrghyz meal.

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