FranceBraised Beef Cheeks
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
- Yield
- 8 servings
- Preparation
- 45 minutes
- Cooking
- Variable
- Difficulty
- Intermediate
A French bistro classic elevated: long, gentle braising transforms humble beef cheeks into a silken, deeply flavoured centrepiece, paired with a Camembert potato gratin.
Ingredients
- 2.4 kg beef cheeks, trimmed
- 300 g aged Camembert (for the gratin)
- 1 L red wine (for braising)
- 1.5 L veal stock (for braising)
- 800 g carrots and onions (mirepoix)
- 1.8 kg potatoes (for the gratin)
- 600 ml heavy cream (for the gratin)
- Fine salt and fleur de sel, as needed
- White pepper, freshly ground, as needed
Preparation
- 1
Marinate the beef cheeks, then braise them for 4 hours at 150°C (300°F).
- 2
Strain the braising liquid and reduce it until it reaches a rich, sauce-like consistency.
- 3
Prepare a potato gratin by layering the potatoes with the heavy cream and Camembert. Bake for 60 minutes, or until golden and tender.
Plating
Serve the beef cheek generously coated with the reduced braising sauce, accompanied by a rectangular portion of potato gratin.
Serving suggestion — Prepare the beef cheeks a day in advance. Reheated gently in their braising liquid, they become even more tender and develop a deeper, richer flavor.
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