Provençal-style beef cheek

Huile d'olive d'Aix-en-Provence PDO Olives noires de Nyons PDO
Intense flavour
Joue de boeuf à la provençale
Photo credit: Céline de Cérou
A delicious recipe – let it simmer for maximum enjoyment!
A PDO
Preparation
20 min
A PDO
Cooking time
3h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 500 g beef cheek
  • 1 a tin of peeled, chopped tomatoes (or 350g of fresh, diced tomatoes)
  • 1 green pepper
  • 1 red pepper
  • 1 carrot
  • 1 celery stalk
  • 3 c. à soupe tomato purée
  • 1 onion
  • 1 clove of garlic
  • 1 bottle of red wine
  • 100 g black olives from Nyons PDO
  • Bouquet garni: (bay leaf, thyme, etc.)
  • Salt, pepper, Espelette chilli PDO
  • 2 c. à soupe olive oil

Tip

Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil from varieties such as Picholine, Olivière, Aglandau and Salonenque...

Instructions

  • Cut the beef cheek into pieces. Heat a cast-iron casserole dish with a tablespoon of Aix-en-Provence olive oil (PDO), then brown the pieces of meat on all sides.

  • Meanwhile, peel and finely chop the garlic and onion, as well as the peppers, carrot and celery (and the tomatoes if they are fresh). Add everything to the casserole dish (except the tomatoes), and cook over a high heat for 5 minutes, stirring occasionally.
  • Add the chopped tomatoes, the tomato purée and then the red wine. Season and add the bouquet garni. Stir, then cover the casserole dish and reduce the heat.

  • Leave to cook, covered, for 3 hours over a low heat (if you want to save time, use a pressure cooker: 1 hour under pressure). 30 minutes before the end of the cooking time, add the black Nyons olives PDO.

  • Adjust the seasoning, add a tablespoon of olive oil from Aix-en-Provence PDO and a little Espelette pepper PDO.

  • The dish is ready to serve with pasta or mashed potatoes.

Tip

Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil from varieties such as Picholine, Olivière, Aglandau and Salonenque...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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