Directions
- 1Season beef cheeks with salt and pepper.
- 2Sear the beef cheeks in olive oil.
- 3Remove the beef cheeks from the pot.
- 4Sauté carrots and leeks.
- 5Add salt and concentrated tomato.
- 6Deglaze with cognac or brandy.
- 7Return beef cheeks to the pot.
- 8Add the red wine and then the broth until covering the beef cheeks.
- 9Add aromatic herbs and simmer covered for 2 hours or until the beef cheeks are tender.
- 10Remove the beef cheeks from the pot.
- 11Strain the sauce.
- 12Add Maizena to the sauce to adjust the consistency.
- 13Add chocolate to the sauce.
- 14Return the beef cheeks to the pot to heat with the sauce.
- 15Serve with mashed potatoes.
Ingredients
- Beef Cheeks
- Salt
- Pepper
- Olive Oil
- Carrots
- Leeks
- Concentrated Tomato
- Cognac
- Brandy
- Red Wine
- Broth
- Aromatic Herbs
- Maizena
- Chocolate
- Mashed Potatoes
Equipment
Pot
Tips
- Add Maizena to the sauce for a perfect texture.
- Add a little chocolate to the sauce.
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