Ingredients for 4 people
- 1 kg beef cheeks
- 4 tablespoons sunflower oil
- 2 large onions
- 2 carrots
- 4 sprigs thyme
- 7 cloves garlic
- 50 g butter
- 30 cl dry white wine
- Coarse salt, black peppercorns
- For the filling: 1 bunch parsley, 1 large onion, 10 shallots, 1 orange peel, 1/2 cinnamon stick, 40 g butter, 20 cl dry white wine, 3 tablespoons thyme honey, 2 tablespoons aged vinegar, salt and ground pepper
Preparation Time
- 30 minutes (plus 6 hours marinating and 3-4 hours cooking)
Difficulty: Intermediate (2/5)
Ask your butcher to denerve the beef cheeks for optimal tenderness. This gourmet recipe, perfected by Chef Hubert, delivers melt-in-your-mouth texture with a sophisticated thyme honey glaze.
- Prepare the marinade with 4 peeled and crushed garlic cloves, 3 sprigs thyme, black peppercorns, and 3 pinches coarse salt. Cut cheeks in half, coat in marinade, and refrigerate for 6 hours.
- Peel and quarter onions and carrots. Drain meat, then brown in sunflower oil on all sides. Add vegetables, remaining 3 crushed garlic cloves, 1 thyme sprig, and cracked pepper. Stir for 10 minutes.
- Deglaze with 30 cl white wine, add 50 g butter, cover, and braise on low heat for 3 hours, basting regularly.
- For the filling, peel and quarter onion and shallots. Sauté in 40 g butter without browning. Deglaze with aged vinegar, evaporate, then add 20 cl white wine and boil 2 minutes.
- Add thyme honey, cinnamon, orange peel, and salt. Cover with water and simmer covered for 1 hour on low.
- 15 minutes before beef finishes, remove cinnamon and orange peel from filling. Discard carrots, garlic, and thyme from beef pot.
- Incorporate filling, a knob of butter, and 1/2 glass water. Gently mix, finish cooking, and season. Garnish with chopped parsley.
- Serve hot for an unforgettable dining experience.
Chef Hubert's Culinary Ideas
Slow braising unlocks deep flavors, while the thyme honey and aged vinegar balance sweetness and tang for a dish worthy of any fine table.
