Joues de Boeuf Impériales au Vin Jaune et Morilles des Forêts Jurassiennes

Rehydrate Morels: Place dried morels in a heatproof bowl. Pour 250 ml of warm water (not hot) over them and let them rehydrate for at least 30 minutes, or until soft. Gently lift the morels from the water, reserving the soaking liquid. Rinse the morels thoroughly under cold running water to remove any grit, then roughly chop if large. Strain the soaking liquid through a fine-mesh sieve or coffee filter to remove any sediment and set aside.

Prepare Beef Cheeks: Pat the trimmed beef cheeks thoroughly dry with paper towels. Season generously all over with 1 teaspoon of sea salt and 1/4 teaspoon of black pepper. Lightly dredge the beef cheeks in the all-purpose flour, shaking off any excess.

Sear Beef Cheeks: In a large, heavy-bottomed Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil and 25g of unsalted butter over medium-high heat. Once the butter is melted and shimmering, sear the beef cheeks in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared beef cheeks and set aside.

Sauté Mirepoix: To the same pot, add the remaining 1 tablespoon of olive oil and 25g of unsalted butter. Add the chopped carrots, celery, and onion. Sauté over medium heat, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add the smashed garlic cloves and cook for another 2 minutes until fragrant.

Deglaze and Build Base: Pour in the entire bottle of Vin Jaune. Bring to a vigorous simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by about one-third, which will take approximately 10-15 minutes, allowing the alcohol to cook off and the flavors to concentrate.

Braise: Return the seared beef cheeks to the pot. Add the strained morel soaking liquid, beef stock, fresh thyme sprigs, and bay leaves. The liquid should almost cover the beef cheeks; if not, add a little more beef stock or water. Bring the mixture to a gentle simmer on the stovetop.

Oven Cooking: Cover the Dutch oven tightly with its lid and transfer it to a preheated oven at 150°C (300°F). Braise for 3 to 4 hours, or until the beef cheeks are incredibly tender and can be easily pulled apart with a fork. Check occasionally to ensure the liquid is simmering gently.

Finish Sauce: Once the beef cheeks are tender, carefully remove them from the pot and set aside on a warm plate, covered loosely with foil. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids (vegetables, herbs). Bring the strained sauce to a simmer over medium-high heat and reduce until it thickens slightly to a desired consistency, about 10-15 minutes.

Incorporate Morels and Cream: Add the rinsed and chopped morels to the reduced sauce. Stir in the Crème fraîche épaisse until fully incorporated and the sauce is smooth and creamy. Season the sauce with the remaining 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper, or to taste.

Serve: Return the beef cheeks to the sauce to warm through for a few minutes. Serve the Joues de Boeuf Impériales immediately, generously napped with the Vin Jaune and morel sauce. Garnish with freshly chopped flat-leaf parsley. This dish pairs exquisitely with creamy polenta, mashed potatoes, or simply crusty baguette to soak up the luxurious sauce.