Slow cooked beef cheek (joue de boeuf mijotée). 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. Slow-cooking turns the tough meat into a wonderfully melt-in-your-mouth, rich and flavorful dish.

I think it's even better than crockpot pot roast. Which says a lot, because I LOVE pot roast. There are a ton of slow cooker beef recipes that you're able to do. You can cook Slow cooked beef cheek (joue de boeuf mijotée) using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Slow cooked beef cheek (joue de boeuf mijotée)

It's 200 grams of beef cheek.
You need 1 of tomato.
Prepare 150 grams of carrots.
It's 1 of onion, chopped.
You need of aneth.

I go through a couple of my favorites that I highly recommend that you try. Personally, I love a good beef goulash that has been slow-cooked for several hours. The beef will be tender, and the sauce packed with flavors from a lovely range of herbs, spices, and vegetables. While the beef cheeks are braising, cook the carrots.

Slow cooked beef cheek (joue de boeuf mijotée) instructions

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 ;).

To prepare, bring a large pot of. Remove bay leaves and serve beef cheeks with polenta or mashed potato and carrots that have been cooked in a little water with a teaspoon of honey and butter. Garnish with a sprinkle of fresh parsley. Brown ingredients as per recipe and make the sauce, then transfer to preheated slow. Remove bay leaves and serve beef cheeks with polenta or mashed potato and carrots that have been cooked in a little water with a teaspoon of honey and butter.