Back to meat


Serves: 6  Tous niveaux

Ingrédients :

> 1.5kg beef cheeks
> 1 onion, chopped
> 1 carrot, chopped
> 1 celery stalk, chopped
> 600 ml hearty red wine
> 350 ml port wine
> 2 Tbsp balsamic vinegar
1.5 l beef or veal stock
> Fresh thyme sprigs
> Fresh parsley springs
> 2 bay leaves
> 1 Tbsp clarified butter
> Salt and fresh ground pepper


1 | Season the beef cheeks with salt and fresh ground pepper.

2 | Preheat oven to 160C with a baking pan inside.

3 | In a frying pan heat the clarified butter.

| Sear the beef cheeks, turning them occasionally until golden brown on all sides. Transfer them to the warm baking pan. Set aside.

Add to the frying pan the chopped carrot, onion and celery stalk and cook about 5 minutes.

Stir in the wine, port wine and the balsamic vinegar and bring to a boil and cook for about 15 minutes until reduced by ¾.

Add the stock, thyme and parsley springs and bay leaves and bring to a boil.

Transfer to the baking dish and pour over the beef cheeks.

Cover with aluminum foil and braise in the oven for approximately 3-4hours until the meat is tender.

10 Uncover and roast for another 15 minutes at 180C.

11 Remove from the oven, discard the thyme and parsley springs, shred the meat with 2 forks.

12 Serve the beef cheeks with the sauce over buckwheat or fresh pasta.

Enjoy !