Braised beef cheek with cider and melting vegetables
Ingredients :
1kg of beef cheek
500ml raw cider
3 carrots
2 onions
2 cloves of garlic
1 branch of thyme
2 bay leaves
500ml beef broth
2 tablespoons of the olive oil
1 tablespoon of flour
Salt and pepper….
Fresh parsley for decoration
Preparation:
Preparation of the meat:
Cut the beef cheek into large pieces. Heat the olive oil over medium heat in a saucepan. Turn the beef cheek pieces into gold on all sides.
Sprinkle the meat with flour, mix well to coat, then remove and reserve.
Preparation of vegetables:
Peel and cut carrots into pieces. Soak the onions and chop the garlic. In the same pot, saute the onions and garlic until golden brown.
Slowdown of the beef cheek:
Put the meat back in the pan with the onions and garlic. Add carrots, thyme and bay leaves.
Pour the raw cider and beef broth into the slow cooker. Salt and pepper and bring to a boil.
Cover and let simmer over low heat for 3 hours, until meat is tender.
Finish and service:
Once the meat is tender, remove the bay leaves and the thyme branch.
Serve the beef cheek nicely warm, accompanied by vegetables and dipped in gravy. Fresh parsley parsley for a touch of freshness.
Prep Time: 20 minutes | Cook Time: 3 hours | Total Time: 3:20
Kcal: 500 kcal | Servings: 4 to 6 people
