Stewed beef cheek Ingredients: 2 tablespoons of vinegar - 50 g of butter - 2 tablespoons of - oil - 3 - onions - 3 - carrots - 4 - tomatoes - 40 cl of - red wine - 3 - bird peppers, coarse salt, pepper, salt - 1 - beef cheek or 2 small - 3 cloves of - garlic - 1 - bouquet garni - 2 - bacon rind tied up in a packet .
Utensils: 1 casserole dish - 1 electric slow cooker 1 kitchen scale -
Total time:
3h40
Preparation:
40 min -
Cooking:
3 h
Phase 1
Place the beef cheek in watercold with vinegar and coarse salt for 30 minutes without heating.
Phase 2
Melt the sliced onions in the butter for 15 minutes. Add the sliced carrots and the quartered tomatoes. Continue cooking for 10 minutes.
Phase 3
Take a casserole dish. Drain the meat and brown it in the oil for a few minutes. Salt, pepper. Heat the wine and flambé it before pouring it over the meat.
Phase 4
Add the vegetables, garlic, peppers, bouquet garni and rind.
Phase 5
Let simmer for 3 hours over low heat.
Utensils: 1 casserole dish - 1 electric slow cooker 1 kitchen scale -
Total time:
3h40
Preparation:
40 min -
Cooking:
3 h
Phase 1
Place the beef cheek in watercold with vinegar and coarse salt for 30 minutes without heating.
Phase 2
Melt the sliced onions in the butter for 15 minutes. Add the sliced carrots and the quartered tomatoes. Continue cooking for 10 minutes.
Phase 3
Take a casserole dish. Drain the meat and brown it in the oil for a few minutes. Salt, pepper. Heat the wine and flambé it before pouring it over the meat.
Phase 4
Add the vegetables, garlic, peppers, bouquet garni and rind.
Phase 5
Let simmer for 3 hours over low heat.