PREP TIME: 30 MINUTES

COOKING TIME: 3 HOURS

TOTAL COOKING TIME:3 HOURS and 30MINUTES + 6HOURS OF MARINADE

SERVES: 4 PEOPLE

Ingredients:

1 kg beef cheek
4 tbsp. oil soup
2 large onions
2 carrots
4 sprigs of thyme
7 garlic cloves
50g butter
30 cl of white wine
coarse salt
black peppercorns

For garnish :

1 bunch of parsley
3 large onions
10 shallots
1 orange peel
1/2 cinnamon stick
40g butter
20 cl of white wine
3 tbsp. honey
2 tbsp. tablespoon old vinegar
salt and pepper

Direction:

  1.  Have the butcher denerve the cheek. Cut the cheek in half. Put it in a salad bowl with 4 peeled and crushed cloves of garlic, 3 sprigs of thyme, black pepper, and 3 pinches of coarse salt. Leave to marinate in the fridge for 6 hours.
  2. Peel and quarter the onions and carrots. Drain the pieces of meat. Brown them in a pan with the oil. Let them color on all sides.
  3. Add onions, carrots. 3 cloves of garlic peeled and crushed. 1 sprig of thyme and cracked black pepper. Let cook for 10 minutes, stirring.
  4. Deglaze with white wine, add the butter, cover and cook over low heat for 3 hours, watching the cooking and basting the cheek regularly with the juice.
  5. Prepare the filling. Peel the onions and shallots, cut the onions into quarters. In a sauté pan, brown them in butter without browning them. Deglaze with vinegar. Let it evaporate, then pour in the white wine.
  6. Boil for 2 minutes, add honey, cinnamon, orange peel and 3 pinches of salt. Cover with water. Cook for 1 hour covered over low heat. Remove cinnamon and orange peel.
  7. 15 min before the end of cooking, remove the carrots, garlic, thyme. Add the filling, a knob of butter and half a glass of water. Mix gently. Finish cooking, season. Sprinkle with chopped parsley. Serve.