Simple Way to Prepare Slow cooked beef cheek (joue de boeuf mijotée) in 30 Minutes for Family

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooked beef cheek (joue de boeuf mijotée). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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.

Slow cooked beef cheek (joue de boeuf mijotée) is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Slow cooked beef cheek (joue de boeuf mijotée) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have slow cooked beef cheek (joue de boeuf mijotée) using 5 ingredients and 5 steps. Here is how you can achieve that.

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

1. Prepare 200 grams beef cheek
2. Take 1 tomato
3. Get 150 grams carrots
4. Take 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.

Steps 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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