Authentic home cooking from France, with US measurements. 
Braised Beef Cheeks with Red Wine and Black Trumpet Mushrooms
When you think of grandma's cooking, you think of slow cooking, traditional recipes, and family meals... This braised beef cheek recipe fits perfectly into that style of cooking! Slowly simmered by the fire, these beef cheeks release their flavors, and the meat becomes tender enough to melt in your mouth...
Braised Beef Cheeks with Red Wine and Black Trumpet Mushrooms
When you think of grandma's cooking, you think of slow cooking, traditional recipes, and family meals... This braised beef cheek recipe fits perfectly into that style of cooking! Slowly simmered by the fire, these beef cheeks release their flavors, and the meat becomes tender enough to melt in your mouth...
Open in Cookpad AppSteps
- 1
The day before: Cut the beef cheeks into large pieces. Place them in a bowl with the peeled, washed, and roughly chopped carrots. Pour in the wine and add the nutmeg. Cover and let marinate.
- 2
On the day of cooking: Peel and dice the onion. Sauté in a pot with the duck fat (or butter) until browned. Drain the meat and brown it on all sides for a few minutes. Pour in the marinade with the carrots, add the peeled garlic, celery stalk, bouillon cubes, and water. Season with salt and pepper.
- 3
Sprinkle with the dried black trumpet mushrooms. Bring to a boil, then cover and cook for 4 hours on low heat. Regularly check the liquid level and add a little water if needed.
- 4
If you're lucky enough to have a wood stove, in season, "forget" your pot on the corner of the stove and let it simmer slowly, it will be even better...
You can also make preserves by sterilizing your braised beef cheeks...
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