Beef Cheeks Bourguignon is a dish that combines the classic French flavors of Bourguignon with the rich and meaty taste of beef cheeks. This recipe takes the traditional braised beef dish to a whole new level, using the gelatinous quality of beef cheeks to add a unique dimension. Whether you prefer it with potatoes or the traditional buttered noodles, this hearty and flavorful dish is sure to impress. So, let’s dive into the recipe and discover how to create this mouthwatering Beef Cheeks Bourguignon
Flat leaf parsley leaves
Tomato, rosemary, and white wine braised oxtail is a delicious and hearty dish that is sure to satisfy any meat lover’s appetite. Oxtail, which comes from the tail of cattle, is a tough cut of meat that requires slow cooking in liquid to become tender and flavorful. The addition of tomatoes, rosemary, and white wine to the braising liquid infuses the meat with a rich and savory flavor.
To prepare this dish, the oxtail is first seasoned and browned in a skillet to enhance its flavor and texture. The meat is then transferred to a Dutch oven or large pot along with diced tomatoes, chopped rosemary, white wine, and beef broth. The mixture is brought to a simmer and left to cook slowly for several hours until the meat is fall-off-the-bone tender.
The dish is often served with a side of creamy mashed potatoes or crusty bread to soak up the flavorful braising liquid. The addition of fresh herbs, such as parsley or thyme, can also add a pop of color and freshness to the dish.
Overall, tomato, rosemary, and white wine braised oxtail is a comforting and satisfying meal that is perfect for a cozy night in or a special occasion. It’s a great way to explore new flavors and ingredients while enjoying a classic meat dish.