Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat and brown the beef cheek on all sides until golden crusted, then remove and set aside.
- In the same pot, add the chopped onion, minced garlic, sliced carrots, and diced celery. Sauté for about 5 minutes until softened and fragrant.
- Return the beef to the pot, pour in the cider, and add the bouquet garni. Season with salt and pepper, bring to a boil, then reduce heat to simmer and cover for 2 hours.
- Remove the beef from the pot and let it rest for a few minutes, then continue cooking the vegetables for another 15 minutes until soft. Slice the beef and serve with vegetables drizzled with cider sauce.
Nutrition
Calories: 385kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 5gCholesterol: 95mgSodium: 300mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 80IUVitamin C: 10mgCalcium: 40mgIron: 3mg
Notes
To optimize flavor, consider marinating the beef in cider for a few hours prior to cooking. Ensure vegetables are cut into uniform sizes for even cooking. Taste and adjust seasoning towards the end as flavors will concentrate during cooking. For storage, let the dish cool, then refrigerate in an airtight container for up to 4 days or freeze for 3 months. Thaw in the refrigerator before reheating and add a bit of liquid to keep it moist.
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