Recipe : Beef cheeks in red wine

Please help us understand why this content is inappropriate and shouldn't be there

Does not fit the recipe This is not a recipe picture Obscene, pornographic, violent/inappropriate photo for this site

Submit

Share your picture

Share your masterpiece with the community!
.jpg, .png files accepted, 2 Mo max.

The User is responsible for its contents and must ensure the possession of all intellectual and industrial property rights, or otherwise, the authorizations and licenses relating to the elements that it uses, disseminates and publishes on this site.
It is not possible to use a logo/image without any rights or an advertisement.
The User is informed that any allegation or imputation of a fact which affects the honor or the reputation of the person or the body to which the act is attributed constitutes defamation.
Slanderous, abusive or racist statements about a person, can lead to a ban and criminal prosecution. Obscene, pronographic and violent content is also prohibited.

For further information on our terms of Use et Privacy, please click here.

(0 votes, average: 0.00 out of 5 )
Please login or create an account to leave a review.

Metric US

Peel the carrots, onion and garlic. Slice the carrots into rings.
Slice the leek, onion and garlic cloves.
Cut beef cheeks into large chunks.
In a cast iron casserole, heat the butter with the oil and sear the pieces of beef cheeks on all sides for about ten minutes.
Add the chopped vegetables, stock, bay leaves, thyme and finally the wine. Mix for a few minutes, season, then lower the heat to medium-low and simmer, covered, for about 3 hours.