Preparation time: 4h30
- 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
- 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.