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.

Duck breast, red wine sauce

As it would seem that the winter, the real one, with frost and even snow should reach our regions this weekend, I propose you a rustic recipe of season. And it’s still duck, but this time I use duck breasts instead of a whole duck. Pay attention to the quality of the product, the duck breasts ‘Labels Rouge’ are quite satisfactory. I prepare them with braised chicory  and chunky potato fries cooked in the fat of duck breast.

I love braised braised chicory, I use chicory grown in the ground, not the ones from hydroculture. I do not remove the small bitter cone from the foot of the vegetable and I cook them long and well fondant. It is obvious that you can adapt the recipe according to your personal taste.

Duck breasts, red wine sauce

Duck breasts, red wine sauce
Duck breasts, red wine sauce

Let’s start with the chicory

We need: 1 kg of chicory, the juice of half a lemon, 50 g of butter, 1 teaspoon of sugar, salt and pepper.

Remove any wilted leaves from the chicory. Wash them and arrange them side by side in a heavy-bottomed saucepan. Put the butter and sugar on the vegetables, sprinkle them with lemon juice and season the chicory with salt and pepper. Add 1 dl of water and cook the chicory for 35 minutes on low heat and under a lid.

Check the level of liquid in the pan from time to time, the chicory should not burn.

Remove the lid, and set up the fire. Caramelize the chicory on all sides and keep warm.

Continuing with the magrets

3 duck breasts, 1 half bottle of full-bodied red wine, 1 teaspoon of honey, 1 teaspoon of fresh thyme, 30 g of butter, salt and pepper.

Score the skin side of the breasts in small squares. Cook the duck breasts over medium heat, side by side for 10 minutes on the skin side, then 5 minutes on the flesh side. Continue cooking the breasts for 10 minutes, under a sheet of aluminum, in a preheated 160 ° oven, remove them from the pan and let them rest for 10 minutes.

Pour the fat of duck in a clean skillet, it will serve to cook the fries.

Deglaze the first pan with the red wine, add the honey and the thyme and reduce by half. Thicken  the sauce with  pieces of fresh butter and season with salt and pepper.

Then the fries ….

1 kg of potatoes, coarse salt, cooking fat of the magrets

Peel the potatoes, then cut them into large fries.

Sponge the fries in a kitchen towel and fry them golden brown  in  not too hot duck fat for about 15 minutes . Drain the fries and sprinkle the fries with coarse salt.

Enjoy !

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