Preparation time: 4h30


Serves 4

  • 1.2kg beef cheeks
  • 1.5kg carrots
  • 1 leek
  • Salt & pepper
  • 1 clove
  • 2l red wine
  • Veal stock
  • Sprig of thyme & bay leaf
  • Olive oil
  • Flour
  • Butter
  • Parsley to garnish

Preparing the vegetables: Peel the carrots and the onion.  Cut the carrots into rounds, finely chop the leek and onion.

Preparing and cooking the beef:
– Trim and cut the beef cheeks. Seal the meat in olive oil in a very hot casserole dish. Add the chopped onion, leek and carrot. Allow to sweat a little, then sprinkle with flour. Cover with the red wine, then add the veal stock and other ingredients, the bay leaf, sprig of thyme and clove.

– Leave to cook on a medium heat and with the lid for three to four hours. Season to taste.

Preparing the sauce: Remove the meat and vegetables. Finish the sauce by adding chilled butter. Stir well and this will add a nice shine to the sauce.

To serve: In a deep plate, place a portion of meat and some carrots, pour over the sauce and garnish with a sprig of parsley.