Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, slow cooked beef cheek (joue de boeuf mijotée). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really 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 favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Slow cooked beef cheek (joue de boeuf mijotée) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular 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 cook that.
The ingredients needed to make Slow cooked beef cheek (joue de boeuf mijotée):
- Make ready 200 grams beef cheek
- Prepare 1 tomato
- Make ready 150 grams carrots
- Get 1 onion, chopped
- Make ready aneth
Add beef and return to a boil. 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. Here in France we often find "Joue d'agneau", too, or lamb cheeks, which are much smaller and require less cooking.
Steps to make Slow cooked beef cheek (joue de boeuf mijotée):
- 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".
- Once the meat is ready, put it aside and place the chopped onions and the carrots for 5-10 min to colour them.
- 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.
- Serve in bowl and sprinkle some fresh aneth on top.
- Bon appétit. Sorry for such a bad English, I'm French but i just wanted to share one of my favourite recipe ;)
Barbacoa I am a Food Blog. This is a traditionnal Kyrghyz meal. I had the chance to do an internship in Kyrgyzstan and i discovered so many dishes i didn't know. This recipe was given by a kyrghyz woman. She said that you can use potatoes in your mantys (картошка манты).
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