Beef cheeks with carrots

Perhaps not yet quite seasonal, this dish of beef cheeks with carrots and red wine is a dish that will please you several times.

Firstirst by the perfumes released during its slow cooking Then by the tasting of the  very tender and gelatinous meat .. Not to mention the pleasure of the dish warmed the next day. Er if you have any sauce left, it will be perfect to flavor a dish of tagliatelle.

We will therefore cook our dish of cheeks of beef in quantity. Moreover, nothing prevents its freezing.

Beef cheeks with carrots

Beef cheeks with carrots
Beef cheeks with carrots

Ingredients: 1.5 kg of beef cheeks, 1 kg of carrots, 1 celery stalk, 2 onions, 3 cloves of garlic, 1/2 liter of red wine, 1/2 liter of beef broth , 1 bouquet garni composed of laurel, thyme, and for the amateurs, a clove, 50 g of butter, 1 spoon of oil, flour, salt and pepper.

Cut the beef cheeks into pieces of about 100 grams. Season with salt and pepper and brown the cheeks  in a mix of butter and oil.

Peel the carrots and cut them into 2 cm pieces. Thinly slice the celery.

Reserve the meat and replace the fat with a piece of fresh butter.

Brown onions, garlic and celery over medium heat. Roll the beef cheek pieces into flour and put them back in the casserole.

Pour the red wine over the meat and bring it to a boil to remove the alcohol. Finally add the carrots and the bouquet garni and wet on height with beef broth.

Cook the beef cheeks under a lid in a 160 ° oven for 2 to 3 hours, checking the liquid level regularly, if necessary add broth.

Season to taste with salt and pepper

Serve the beef cheeks with  steamed potatoes .

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

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