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Joue de bœuf braisée au vin rouge
Beef cheek braised in red wine
Beef cheek braised for six hours in red wine, over smooth potato purée.
The cheeks go into the pot the day before: browned, covered with a full bottle of red wine and a little stock, and left in a low oven for six hours. They rest overnight in their sauce, which is reduced in the morning until it coats a spoon.
We serve them on potato purée made with plenty of butter. A half portion is there for lunch, or for children.