Ever tried combining the rich, melt-in-your-mouth decadence of beef cheeks with the delicate sweetness of quinces and sweet potatoes? Let’s dive into this culinary journey that’s as cozy as a Sunday Netflix binge with your favorite blanket.
I invite you to indulge in a comforting dish I’ve crafted: Beef Cheeks Braised with Quinces and Sweet Potatoes. I love how the rich beef cheeks meld with the sweetness of quinces and sweet potatoes.
Sommersed in red wine and beef stock, with a touch of thyme, this dish is so warm and hearty, it’s impossible not to feel all snuggly after indulging.
Ingredients
- Beef Cheeks: Rich in protein and collagen, they become tender when braised.
- Olive Oil: Heart-healthy fat with antioxidants, enhances flavor.
- Red Wine: Adds depth and richness, with tannins that tenderize meat.
- Quinces: Tart and fragrant, they add a unique sweet-tart flavor.
- Sweet Potatoes: Packed with fiber and vitamins, add natural sweetness.
- Garlic: Aromatic and savory, offers health benefits and flavor.
Ingredient Quantities
- 1.5 kg beef cheeks
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 tablespoons tomato paste
- 500 ml red wine
- 500 ml beef stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 quinces, peeled and quartered
- 500 g sweet potatoes, peeled and cubed
- Salt and pepper to taste
- Chopped fresh parsley for garnish
How to Make this
1. Dry the beef cheeks with paper towels and make sure to season them very well with salt and pepper.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cheeks and sear them on all sides until brown. Remove the beef cheeks and set aside.
3. In the same pot, switch the heat to medium and toss in the chopped onion, carrots, and celery. Sauté them for about 5 minutes, until the vegetables are softened and on their way to being fully sautéed.
4. Add minced garlic to the pot and, for another fragrant minute, let it cook. Then, stir in the tomato paste. Coat the vegetables with the paste and let it cook for another 2 minutes.
5. Add the red wine to the pot, scraping the bottom to deglaze and loosen any browned bits. Let the wine simmer and reduce by about half.
6. Put the beef cheeks back into the pot and pour in the beef stock. Toss in the bay leaves and dried thyme. Stir and bring to a simmer.
7. Put the lid on the pot and place it in a preheated oven at 160° C (320° F). Braise for about 2 hours, stirring now and then.
8. Two hours later, add the quinces and sweet potatoes to the pot, and make sure they’re submerged in the braising liquid. Cover the pot and continue to braise for another 1 to
1.5 hours, until the beef cheeks are tender and the quinces and sweet potatoes are cooked through.
9. Take the pot out of the oven. Throw away the bay leaves and sample the sauce, making any necessary adjustments to the seasoning with salt and pepper.
10. Provide the braised beef cheeks with quinces and sweet potatoes in bowls, and top them with freshly chopped parsley. Then go ahead and enjoy!
Equipment Needed
1. Paper towels
2. Large, heavy-bottomed pot or Dutch oven with lid
3. Stove
4. Oven
5. Tongs or a slotted spoon
6. Wooden spoon or spatula
7. Sharp knife
8. Cutting board
9. Measuring spoons
10. Measuring jug or cup
11. Bowls for serving
12. Ladle
FAQ
- Q: Can I use a different cut of beef instead of cheeks?A: Yes, you can use other slow-cooking cuts of beef that are similar in texture and taste to beef cheeks, such as beef shank or oxtail.
- Q: How can I make this recipe alcohol-free?A: Beef stock or a mixture of beef stock and grape juice can take the place of the red wine in equal measure. Beef stock adds a similar richness to the sauce, while grape juice accounts for the missing sweetness.
- Q: Can quinces be replaced with another fruit?You can use apples or pears instead of quinces, but they will lend a subtly different flavor.
- Q: How long should the beef cheeks be braised?A: Braise the beef cheeks for 3 to 4 hours, and they will become tender.
- Q: Is it necessary to brown the beef cheeks before braising?Yes, the flavor of the dish is enhanced when the beef cheeks are browned because it creates a rich base for the braising liquid.
- Q: Can this dish be prepared in advance?A: This dish can definitely be made a day in advance. In fact, if it is allowed to sit in the fridge overnight, the flavors may become even deeper than if it is served straight out of the oven.
- Q: What is the best way to reheat this dish?A: Reheat very gently on the stovetop. Use low heat, and add a bit of beef stock or water if necessary to keep it from drying out.
Joues De Boeuf Braisees Coings Patates Douces Recipe Substitutions and Variations
Beef brisket or short ribs, 1.5 kg (3.3 lb), can be used as a substitute for beef cheeks.
To substitute for red wine: Use 500 ml of beef broth or unsweetened grape juice mixed with a splash of vinegar.
For quinces: 3 pears, peeled and quartered, can be used in place.
To substitute for sweet potatoes: 500 g of butternut squash, peeled and cubed, can be used.
To use ketchup or a purée of roasted tomatoes instead of tomato paste:
For every 2 tablespoons of tomato paste called for in the recipe, use 2 tablespoons of ketchup or purée of roasted tomatoes.
Pro Tips
1. Searing for Flavor Ensure the beef cheeks are dried thoroughly before searing. This helps achieve a rich brown crust which greatly enhances the flavor of the dish.
2. Wine Choice Use a good-quality red wine that you enjoy drinking. The flavor of the wine will concentrate and strongly influence the taste of your dish.
3. Deglazing the Pot When adding the red wine to deglaze, be diligent about scraping up all the browned bits from the bottom of the pot. These bits are packed with flavor and will enrich your sauce.
4. Oven Cooking Tip If you have a Dutch oven, it will provide even heat distribution for braising. Make sure to preheat the oven and use the middle rack for the most consistent results.
5. Resting Time and Flavor Development If possible, let the dish rest for about 30 minutes to an hour after cooking before serving. This allows the flavors to meld and intensify, making the dish even more delicious.
Joues De Boeuf Braisees Coings Patates Douces Recipe
My favorite Joues De Boeuf Braisees Coings Patates Douces Recipe
Equipment Needed:
1. Paper towels
2. Large, heavy-bottomed pot or Dutch oven with lid
3. Stove
4. Oven
5. Tongs or a slotted spoon
6. Wooden spoon or spatula
7. Sharp knife
8. Cutting board
9. Measuring spoons
10. Measuring jug or cup
11. Bowls for serving
12. Ladle
Ingredients:
- 1.5 kg beef cheeks
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 tablespoons tomato paste
- 500 ml red wine
- 500 ml beef stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 quinces, peeled and quartered
- 500 g sweet potatoes, peeled and cubed
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
1. Dry the beef cheeks with paper towels and make sure to season them very well with salt and pepper.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cheeks and sear them on all sides until brown. Remove the beef cheeks and set aside.
3. In the same pot, switch the heat to medium and toss in the chopped onion, carrots, and celery. Sauté them for about 5 minutes, until the vegetables are softened and on their way to being fully sautéed.
4. Add minced garlic to the pot and, for another fragrant minute, let it cook. Then, stir in the tomato paste. Coat the vegetables with the paste and let it cook for another 2 minutes.
5. Add the red wine to the pot, scraping the bottom to deglaze and loosen any browned bits. Let the wine simmer and reduce by about half.
6. Put the beef cheeks back into the pot and pour in the beef stock. Toss in the bay leaves and dried thyme. Stir and bring to a simmer.
7. Put the lid on the pot and place it in a preheated oven at 160° C (320° F). Braise for about 2 hours, stirring now and then.
8. Two hours later, add the quinces and sweet potatoes to the pot, and make sure they’re submerged in the braising liquid. Cover the pot and continue to braise for another 1 to
1.5 hours, until the beef cheeks are tender and the quinces and sweet potatoes are cooked through.
9. Take the pot out of the oven. Throw away the bay leaves and sample the sauce, making any necessary adjustments to the seasoning with salt and pepper.
10. Provide the braised beef cheeks with quinces and sweet potatoes in bowls, and top them with freshly chopped parsley. Then go ahead and enjoy!
