Oct. 26th, 2014

jpgsawyer: (me!)
Well I rate that as a nom but I don't think Jenny´╗┐ did. I very slowly braised two beef cheeks in red wine. First I marinated the cheeks overnight in redwine, vinegar, carrots, onions, celery and garlic. Then I coated the drained cheeks in flour and fried them off along with the other strained marinaded ingredients. Then I cooked it in the oven at 150C for about 6 hours.

It worked mostly I should probably have worked on removing more of the fat as it cooked and it would have done really well with some mushrooms but it did go really well with the slow roasted potatoes and some peas.

I have certainly had worse joues de boeuf in French brasseries.

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jpgsawyer

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