Slow-Braised French Beef Cheeks in Red Wine

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Joue de boeuf is a classic French bistro dish that transforms humble beef cheeks into something extraordinary through patient red-wine braising. After several hours in a low oven, the collagen-rich meat turns silken and fork-tender, while the wine reduces into a glossy, deeply savory sauce. Served with buttered mashed potatoes or egg noodles, it is the kind of warming, rustic plate that defines French country cooking.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 7 gSugar
• 42 gProtein
• 720 mgSodium
• 980 mgPotassium
• 80 mgCalcium
• 6 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Beef Cheeks

• 4 beef cheeks (about 200 g / 7 oz each), silver skin trimmed
• 2 tbsp olive oil
• 115 g (4 oz) thick-cut bacon, diced
• 2 tbsp all-purpose flour
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Braising Liquid

• 1 large yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 750 ml dry red wine (Burgundy or Pinot Noir)
• 500 ml low-sodium beef stock
• 1 bouquet garni (4 sprigs thyme, 2 bay leaves, 6 parsley stems)

For the Garnish

• 225 g (8 oz) pearl onions, peeled
• 225 g (8 oz) cremini mushrooms, quartered
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh flat-leaf parsley

Directions

1. Pat the beef cheeks dry with paper towels and season generously on both sides with salt and pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering.
2. Sear the beef cheeks for 3 to 4 minutes per side until a deep brown crust forms. Transfer to a plate and set aside.
3. Add the diced bacon to the same pot and cook for 3 minutes until the fat renders. Stir in the onion, carrots, and celery and cook for 7 to 8 minutes until softened and lightly caramelized.
4. Stir in the garlic and tomato paste and cook for 1 minute until fragrant. Sprinkle in the flour, stir for 30 seconds, then pour in the red wine, scraping up all the browned bits from the bottom of the pot.
5. Add the beef stock and bouquet garni, then nestle the beef cheeks back into the liquid. The liquid should reach at least halfway up the sides of the cheeks; add a splash more stock if needed.
6. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 160 °C (325 °F) oven. Braise for 3 to 3.5 hours, turning the cheeks once halfway through, until a fork slides in without resistance.
7. Carefully lift the beef cheeks from the pot and cover loosely with foil. Strain the braising liquid through a fine sieve into a saucepan, pressing on the solids, and simmer for 10 to 15 minutes until lightly thickened.
8. Meanwhile, melt the butter in a skillet over medium heat. Add the pearl onions and mushrooms and sauté for 8 to 10 minutes until golden and tender. Stir them into the reduced sauce and taste for seasoning.
9. Return the beef cheeks to the sauce and warm gently for 3 to 4 minutes. Scatter with chopped parsley and serve hot with creamy mashed potatoes, buttered egg noodles, or crusty bread.

Cook’s Notes

• For the deepest flavor, marinate the trimmed beef cheeks in the red wine overnight with the aromatics before cooking, then strain and use the wine as your braising liquid.
• Trim every bit of silver skin and thick connective tissue from the cheeks, or the finished sauce will feel gelatinous rather than silky.
• Choose an inexpensive but drinkable Burgundy, Pinot Noir, or Côtes du Rhône; avoid anything labeled "cooking wine," which is heavily salted.
• This dish tastes even better the next day; make it a day ahead, refrigerate, and gently reheat the cheeks in the sauce.
• If the sauce reduces too far during oven cooking, loosen it with a splash of hot beef stock before finishing.

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