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Well, if you’re looking for a dish that smells like the countryside and comfort, beef cheek braised in Burgundy style is a must. Honestly, it’s something I mostly make when I have time on my hands, because it simmers for a long time, but it’s totally worth it.
I love that moment when the meat starts melting almost by itself in the pot, the sauce thickening slowly, the smells filling the house… Okay, I admit, I often forget to turn the meat regularly, so it sticks a bit, but it also gives that rustic touch that I really like.
I always start with a classic base: red wine, onions, carrots, and of course lardons. But hey, everyone has their preferences, you can always play around with herbs or add a personal touch, like a bit of thyme, or a bay leaf casually thrown in.
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Over the years, I’ve tinkered with my own version, lighter, more balanced. I’m sharing all that with you, but don’t hesitate to do it the way you feel, the main thing is to enjoy yourself (and not mess it up, that happens, right!).
Essential ingredients for melt-in-the-mouth beef cheek Burgundy style
- 1 kg beef cheek (cut into large cubes)
- 75 cl red wine (a good Burgundy, of course!)
- 200 g smoked lardons
- 3 onions (roughly sliced)
- 3 carrots (cut into rounds)
- 2 garlic cloves (crushed)
- 1 bouquet garni (thyme, bay leaf, parsley)
- 2 tablespoons flour
- Olive oil
- Salt and pepper
- Optional: a few potatoes to serve alongside
Step-by-step preparation of beef cheek braised Burgundy style
- Start by browning the lardons without adding fat in a Dutch oven until they’re nicely golden. Remove and set aside.
- In the same Dutch oven, add a drizzle of olive oil and sauté the onions until translucent, then add the carrots.
- Brown the beef cheek cut into pieces in the hot Dutch oven on all sides, then sprinkle with flour. Stir so the flour coats the meat well.
- Pour in the red wine slowly while scraping the fond at the bottom of the pot with a wooden spoon (that’s the secret to the flavor!).
- Add the lardons, garlic, bouquet garni, salt, and pepper. Cover, reduce heat to low and let simmer at least 3h, even 4h, stirring occasionally.
- If you’re like me (and sometimes impatient), you can put it in a pressure cooker: 1h30 and you’re good, but slow cooking remains better in my opinion.
Essential utensils for successful braised beef cheek
- A large cast iron Dutch oven – it retains heat well and allows even cooking.
- A wooden spoon for mixing and scraping the fond.
- A good chef’s knife for cutting meat and vegetables.
- A stable cutting board.
- A ladle for serving the nicely thickened sauce.
Why beef cheek is perfect for a Burgundy-style braise
Honestly, beef cheek is that somewhat forgotten cut that becomes magical when cooked veeeery slowly. It literally melts, with a gelatinous texture that I love, making the sauce ultra-creamy and so flavorful.
I remember the first time I tried, I was a bit skeptical (who cooks that nowadays?), well it was a big hit. Guests asked me for the recipe, can you imagine?
- Unbeatable tenderness after long simmering
- Rich and indulgent sauce thanks to the cheek’s natural collagen
- A warming dish for long winter evenings or rainy Sundays
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You can serve this delight with steamed potatoes or even fresh pasta, it never disappoints. I also sometimes add mushrooms in the last 30 minutes for a woodland twist.
Oh, and don’t forget to taste the sauce at the end, sometimes I add a little bit of old-fashioned mustard to awaken the flavors, but that’s a matter of preference.
Some tips to enhance your Burgundy-style beef cheek
- Brown the meat over high heat to sear the fond; it’s key for a flavorful sauce.
- Let the dish rest once ready, it will be even better the next day, I swear.
- Don’t hesitate to add a bit more wine if the sauce reduces too much during cooking; happens quite often at my place.
- Add a fresh bouquet garni, because it makes all the difference in taste.
- If the dish sticks a little, it’s not a big deal, it adds character (and hey, that’s real life in the kitchen!).
